Vegetable Moussaka

Name: Vegetable Moussaka
Ingredients: 450 g potatoes, peeled and sliced; 1 aubergine, sliced; 1 red onion, sliced; 2 red peppers, sliced; 4 tablespoons fresh thyme, chopped; 225 g tomatoes, sliced; 2 garlic cloves, sliced; 250 g passata; 250 g soft fresh goat cheese; 300 ml plain yogurt; 3 eggs; 25 g parmesan cheese, grated

12 ingredients

9 steps

Ingredients

450 g potatoes, peeled and sliced
1 aubergine, sliced
1 red onion, sliced
2 red peppers, sliced
4 tablespoons fresh thyme, chopped
225 g tomatoes, sliced
2 garlic cloves, sliced
250 g passata
250 g soft fresh goat cheese
300 ml plain yogurt
3 eggs
25 g parmesan cheese, grated

Directions

1

Preheat the oven to 230C/fan 210C/gas 8.
2

Boil potatoes for 5 minutes in salted water.
3

Drain & put into a roasting pan with the aubergine, onion and peppers.
4

Drizzle with oil, add thyme and seasoning; roast for 30 minutes, stirring occasionally.
5

Add tomatoes and garlic; reduce oven to 200C/fan180C/gas 6 for 15 minutes.
6

Put half the vegetables into a oven-proof dish, spoon half the passata over and spread the goats cheese on top.
7

Repeat with rest of the vegetable and passata.
8

Mix the yogurt, eggs and parmesan.
9

Season and pour over the top; bake for 45 minutes until heated through.