Vegetarian Mousaka (v)

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Vegetarian Mousaka (v)

Postby mike » Mon Jul 06, 2009 9:00 pm

1 large aubergine
about 6 fist-sized potatoes or less large potatoes
1 large spanish onion - chopped
3 or 4 cloves of garlic finely chopped
olive oil
1 yellow pepper - diced small
1 tin butter beans - drained and washed
1 tin red beans - drained and washed
2 tins of tomatoes
1 large glass of good red wine
bay leaves
1 pan of no roux white sauce with 1/2 grated red leicester added and melted
grated red leicester
a deep casserole dish

Peel the potatoes if necessary (I bought large new potatoes and didn't bother), place whole in a saucepan, cover with water and bring to the boil. Simmer for 20 odd minutes.

Meanwhile, pre heat your grill, slice the aubergine lengthways into thin slices, grill until lightly brown and reserve until all are cooked.

Coat the bottom of your casserole with olive oil.

In a heavy based pan place the chopped onion, yellow pepper, garlic and a good lick of olive oil. Cook until the onions are translucent.

Add the tomatoes, beans, red wine and herbs. Bring to the boil, then leave to simmer.

When potatoes are very nearly cooked (use a skewer), drain and cover in cold water to cool.

Pre heat the oven to Gas Mark 5.

Slice the potatoes (about the depth of a pound coin) when cool.

Put a layer of potato in the deep casserole dish, cover with about 1/2 the tomato & bean mixture, then a layer of the grilled aubergine.

Cover in a layer of white (actually red from the cheese) sauce, then repeat potato, beany tomato, aubergine layers.

Cover with the rest of the cheese sauce and grate nutmeg over. Put remaining grated red leicester over the top to bubble when you cook it.

Place in oven for about 40 mins to an hour.

Serve with a green salad.
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