Andalucia Life Recipe - Aubergine and Potato Moussaka
The first vegetarian recipe of the month also has the bonus of being low calorie and tasty.
Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 1 medium courgette or 2 celery sticks, chopped
- 175 gm mushrooms, sliced
- 2 x 400 gm tin chopped tomatoes
- 1 tspn mixed fresh herbs or dried herbs de Provence
- 1 vegetable stock cube in 125 ml hot water
- 1 aubergine, sliced
- 400 gm potatoes, sliced and par boiled
- 250 gm low fat soft cheese
- 50 gm cheddar cheese, grated
- 1 egg
- salt and black pepper
Method
Heat the oil in a large saucepan and sauté the onions, garlic and courgette or celery for 3-4 minutes until softened.
Add the mushrooms, tomatoes, aubergine, herbs and stock. Bring to a boil and simmer without a lid for about 20 minutes until the mixture thickens slightly. Season with salt and pepper.
Spoon half the tomato mix into a baking dish. Spread the remaining tomato mix on top of the aubergines and then layer the potato slices on top.
Beat the soft cheese with the egg. Season with salt and pepper. Spread the cheese mix over the potato and sprinkle the cheddar cheese on top.
Bake in the oven at 190oC for 45 – 50 minutes until the topping is golden.
Serve with a mixed, chopped, salad.