There’s nothing better than a warm tray of homemade veggie Moussaka filled with delicious layers of potato and aubergine perfected off with a creamy béchamel sauce and a handful of mozzarella cheese. Potatoes are a staple in many pantries and a great source of vitamins + minerals. Whereas the aubergine/eggplant is high in anti-oxidants. A traditional Greek dish & flavors from the Mediterranean, it’s a family favorite!
Ingredients
- 4 aubergines
- 4 potatoes
- 1 large onion
- Olive Oil
- 1tsp Thyme
- 2 cloves Garlic
- 1/4tsp Cinnamon
- 1/4tsp Ground Nutmeg
- Parmesan or Mozzarella Cheese
- 1 small can of Tomato Paste
- 100g Butter
- ¼ cup Flour
- 2cups Milk
- Pepper
- Salt
Side Salad
- Cucumbers
- Tomatoes
- Red Onion
- Olives
- Feta Cheese
- Yellow, Green, Red Peppers
- Fresh Lemon & Olive Oil dressing
Instructions
1.Pre- heat oven to 180 degrees celsius. Brush baking pan with olive oil
2.Thinly slice potatoes, aubergines, onions
3.Put them in the potatoes & onion in a bowl, drizzle with olive oil, salt & pepper and thyme, mix them and spread them on a baking tray
4.Place aubergine in a bowl, drizzle with olive oil, salt & pepper and thyme.
5.Mix them and spread them on a baking tray.
6.Bake both for 20mins until soft and golden brown
7. Put oil in a cooking pan, caramelize onions, sautee this with minced garlic, add in cinnamon. Mix & sautee. Add tomato paste, salt, pepper and little water sautee until the sauce thickens
8. Add butter into a medium sized pan, as it melt add the flour and start whisking. Always add the milk slowly and in batches otherwise it will form lumps. Whisk constantly and when bubbles form it is ready. Then add pepper and nutmeg.
9. Layer potato, aubergine with the tomato sauce. Top it off with the bechamel sauce
10. Sprinkle mozzarella cheese or parmesan on the top. 11. Bake for 35mins in a 180 degree oven until golden brown, cheese melts and béchamel is set.
If you are looking for more Mediterranean food you can find recipes on Feel Good Foodie for some Lebanese inspired cuisine or Cooking with Ayeh for a Baked feta pasta – worth the hype!
If you do try the recipe, I would love to hear how it goes in the comment section below!
Much Love, Son xx
Sonia Majumder 
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