Just like the traditional Moussaka, this vegetarian recipe is based on eggplant and is baked with a cheesy topping but this one is light as a cloud… almost.
Serves 6
Ingredients:
750g natural yoghurt
2 large eggplants (1cm slices)
1 medium onion (chopped)
2 tsp garlic (crushed)
2 tsp rosemary leaves (chopped)
1 large zucchini (cubed)
2 capsicum (diced flesh)
250g tomatoes (chopped)
2 eggs
Pinch salt
1 tbsp fresh parsley (chopped)
1/2 tbsp fresh mint (chopped)
1/2 tsp nutmeg
To make a yoghurt cheese:
Mix natural yoghurt and a pinch of salt. Pour into a strainer lined with a cotton/muslin cloth and drain for a few minutes. Tie up the corners to make a ball and place into a bowl and refrigerate for at least 12 hours or overnight.
Moussaka:
Brush the sliced eggplant with olive oil and roast slices in the oven on a wire rack at about 190C for ten minutes or until softened.
In a pan gently fry the onion, garlic and rosemary until onion has softened. Then add the zucchini, diced capsicum and tomato flesh. Season and stir through.
In an oiled casserole dish put a layer of eggplant, a layer of the vegetable mixture, and a sprinkling of parsley and mint.
Repeat.
Add two eggs and nutmeg to the yoghurt cheese and stir well.
Spread over the vegetable moussaka and place into the oven at 190C for about 30 minutes or until the top has browned.
Wine suggestion: Chenin blanc
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