Vegetable moussaka

Recipe from: 8/12/2004 12:00:00 AM

Ingredients 19
Servings 6
Time

Ingredients

  • 3
    medium-sized brinjals, cut into 1 cm thick slices
  • 10
    baby marrows, sliced into rings
  • 1
    butternut, peeled and cut into 1 cm squares
  • 2
    potatoes, peeled and cut into 2 cm squares
  • 30
    ml
    olive oil
  • 2
    onions, sliced into rings
  • 2
    green peppers, seeded and cut into strips
  • 3
    tomatoes, peeled and diced
  • 40
    ml
    tomato purée
  • 20
    ml
    finely chopped parsley
  • salt and black pepper to taste
  • BÉCHAMEL SAUCE
  • 40
    ml
    butter
  • 40
    ml
    cake flour
  • 400
    ml
    milk
  • salt and freshly ground black pepper
  • 1
    ml
    nutmeg
  • 200
    ml
    grated pecorino or Cheddar cheese
  • 2
    egg yolks, whisked
 

Method

 
Preheat the oven to 180 °CC and grease a 2,5 litre ovenproof dish.
VEGETABLES
Blanch the brinjals, baby marrows, butternut and potatoes separately in boiling water until just tender.
Heat the olive oil in a large saucepan and sauté the onions and peppers until soft.
Add the tomatoes, tomato purée and parsley and stir-fry until all the liquid has evaporated.
Add the blanched vegetables and season with salt and pepper.
Spoon the mixture into the greased ovenproof dish.
BÉCHAMEL SAUCE
Melt the butter in a saucepan, stir in the cake flour and cook for two minutes over medium heat, stirring continuously.
Gradually add the milk, stirring continuously.
Simmer until the sauce begins to thicken.
Add salt, pepper, the nutmeg and cheese and stir until the cheese has melted.
Remove from the heat and whisk in the egg yolks.
Spread the béchamel sauce on top of the vegetable mixture and bake for 30 to 35 minutes. Cut into squares and serve.
 

Read more on: bake  |  sauté
 

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