Roast vegetable moussaka
START your week with a meat-free Monday with this roast vegetable moussaka, packed with fresh vegetables and a much lighter custard than the traditional mince, potato and brinjal version.
It serves four, and can be made more Banting friendly by using more oil on the vegetables, and full-cream yoghurt for the custard.
However, it can also be served with an accompaniment like bread.
INGREDIENTS:
2 yellow peppers, cut into chunks
2 red onions, cut into wedges
2 medium courgettes, thickly sliced
1 large brinjal, cut into chunks
2-3 tablespoons olive oil
85g feta cheese
1 egg
200ml Greek yoghurt
700g bottle tomato passata (or equivalent of homemade tomato passata)
2 tablespoons of fresh, chopped oregano, or otherwise 2 teaspoons of dried oregano
METHOD:
Preheat the oven to 200ºC. Scatter the vegetables in a large roasting tin. Toss with the oil, season, then roast for 25 minutes until softened.
Break up the feta with a fork, then mix well with the egg, yoghurt and seasoning.
When the vegetables are ready, tip them into an ovenproof dish, then stir in the passata and oregano.
Spoon over the creamy topping, turn the oven up to 220º with the fan on, then bake for 20-25 minutes until the filling is hot and the topping is starting to brown and bubble.
