Vegetarian Moussaka

Recipe courtesy of the Flour Advisory Bureau.

Recipe Ingredients:

6 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 clove garlic
2 (14-ounce) cans chopped tomatoes
8 ounces mushrooms, thickly sliced
2 tablespoons tomato puree
4 1/2 ounces fresh wholewheat bread crumbs
3 ounces feta cheese, crumbled
1 cube vegetable bouillon, crumbled
Salt and ground black pepper to taste
Handful fresh basil leaves, torn
3 medium aubergine (eggplant), cut into thin slices
2 medium eggs
1 (16-ounce) container Greek yogurt
Freshly grated nutmeg
Salt and ground black pepper
1/3 cup freshly grated Parmesan cheese

Cooking Directions:

1. Preheat oven to 350°F (175°C) .
2. Heat 2 tablespoon oil in a large pan and add onion and garlic, cook till just soft. Add tomatoes, mushrooms, tomato puree, bread crumbs, feta, stock cube and cook for 10 minutes- taste and season as required. Remove from heat, add basil.
3. Fry eggplant in remaining oil until soft and lightly browned.
4. Lightly grease a baking dish and line the base with 1/3 of the aubergine slices.
5. Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine.
6. Combine the remaining ingredients except the Parmesan, pour on top of the aubergine and spread out with a spatula. Sprinkle on Parmesan and place in oven for about 45 minutes until top is golden and the sauce is bubbling at the edges.
7. Serve with a crisp green salad.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 572; Total Fat: 41g; Saturated Fat: 14g; Total Carbs: 31g; Fiber: 8g; Sugar: 16g; Sodium: 3mg.

Recipe and photograph courtesy of the Flour Advisory Bureau.