Vegetable Moussaka

Name: Vegetable Moussaka
Ingredients: 2 tablespoons olive oil; 1 red onion, peeled and finely sliced; 1 garlic clove, finely chopped; 1 leek, trimmed and cut into 1/2in slices; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 14 ounces chopped tomatoes, canned; 10 ounces cannellini beans, drained; 2 tablespoons fresh thyme, chopped; 2 eggplants, sliced into 1/2in rounds; 1 large egg; 7 ounces Greek yogurt; 2 ounces sharp cheddar cheese, shredded

13 ingredients

13 steps

Ingredients

2 tablespoons olive oil
1 red onion, peeled and finely sliced
1 garlic clove, finely chopped
1 leek, trimmed and cut into 1/2in slices
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
14 ounces chopped tomatoes, canned
10 ounces cannellini beans, drained
2 tablespoons fresh thyme, chopped
2 eggplants, sliced into 1/2in rounds
1 large egg
7 ounces Greek yogurt
2 ounces sharp cheddar cheese, shredded

Directions

1

Heat two teaspoons of oil in a saucepan and cook the onion until soft, stirring frequently.
2

Stir in the garlic and leek and cook for another 2 minutes.
3

Add the peppers, canned tomatoes and simmer, covered, for 15 minutes.
4

Add beans and thyme, and season.
5

Preheat the broiler until hot and preheat the oven to 350F.
6

Brush the eggplant slices lightly on each side with the remaining oil.
7

Broil for a few minutes on each side until tinged golden brown.
8

Put half the eggplant in the base of a 2 liter ovenproof dish.
9

Cover with half the vegetable mixture, then add another layer of eggplant followed by more mixture.
10

Whisk together the egg, yogurt and half the cheese.
11

Season and spread on top of the dish.
12

Sprinkle over the rest of the cheese and cook in the oven for 45 minutes until the top is crispy and browned.
13

Serve.