1 lb (500 g) potatoes
1 aubergine
2 courgettes
2 red onions
2 cloves of garlic
1 tin of chopped tomatoes
2 tbsp tomato purée
4 oz (100 g) feta cheese
1 tub of Greek yoghurt or crème fraîche
1 (large) egg
1 tsp sugar
1⁄2 tsp salt
Herbes de Provence
Parmesan cheese
Olive oil
Method
1. Slice the aubergine and courgettes then put them in a bowl and
sprinkle with lots of salt. Leave for about half an hour then
rinse well in cold water and drain.
2. Put the potatoes into a pan of boiling water and simmer for a
few minutes then remove the pan from the heat, strain the
water off and leave the potatoes to cool for a bit.
3. Peel and slice the red onions and as soon as the potatoes are
cool enough to handle, peel and slice them thinly then mix with
the aubergine, courgettes and onion on a large oiled baking tray.
Drizzle with olive oil and bake in a preheated oven, Gas Mark
7 (220ºC) for about 15 minutes.
4. Meanwhile, warm more olive oil in a large pan. Fry the crushed
garlic then add the chopped tomatoes, tomato purée, sugar, salt
and herbs and bring to the boil. Simmer for 5 minutes, stirring
continuously as the sauce thickens.
5. Put roughly half the roasted vegetables in a large ovenproof
dish and pour over half the tomato sauce. Crumble the feta
cheese over the tomato sauce then cover with the remainder of
the vegetables followed by the rest of the tomato sauce.
6. Mix the yoghurt or crème fraîche with the beaten egg and some
finely grated Parmesan cheese, spread the topping over the
moussaka and finish with more grated cheese.
7. Bake the moussaka in the oven, still at Gas Mark 7 (220ºC), for
20–25 minutes until the topping is very brown and bubbly.
Serve with salad or green vegetables.
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