Sunday, June 24, 2012

Veggies moussaka

Well it's been a long time. I've been really all over the place lately: had to pack up and move house, sort out the new house (still not totally finished) and I've been really busy in work too. One of my best friends and I have also decided to try and start up a business of our own (coz, you know, we don't have enough to do anyway). More about that when it's ready.

Anyway, unsurprisingly there has been lots and lots of food in that time and obviously I'm not going to write all of it up but I'll try and put up the highlight over the next while.

Going to start with something I made absolutely yonks ago: Veggie moussaka.

This is really simple and to be honest I made it coz we'd run out of mince.

  • 2 onions chopped
  • red pepper
  • green pepper
  • yellow pepper
  • 2 tins of tomatoes
  • 2 aubergines, sliced
  • 4 potatoes peeled and sliced
  • about 500mL béchamel (3 tbsp butter, 3 tbsp flour, 500mL milk, 2 balls of mozzarella)
The ratio of the veg doesn't really matter, just use whatever is in the fridge. 
Sauté the onions in some olive oil then add the peppers chopped up. Once they are a bit softened add the tomatoes and season. I added a generous amount of oregano as well. While this is gently simmering,   boil the potatoes. While moussaka is great made with sautéed potatoes, it is also more calorific. If you have a multi tier steamer you can steam the aubergine over the potatoes, otherwise blanch it.

To make the béchamel (I believe I've previously discussed how it has a different name once you add cheese to it), melt the butter in a pan and add the flour to make a paste, fry this gently for a bit then slowly mix in the milk (much easier if you use a balloon whisk but a wooden spoon will do just fine). Heat this to almost boiling while continuously stirring to prevent it sticking. Stir in the chopped mozzarella making sure it all melts.

Assembly time! A layer of potatoes, the pepper sauce, the aubergines in a layer, followed by a layer of the remaining potatoes and the béchamel poured over. Bake at 180 degrees Celsius until nice and golden brown (about 30-40 mins).

Very easy, lots of food and ridiculously healthy. If you want to further reduce the calories/fat just don't add the mozzarella.

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