Vegetable moussaka

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 8
Servings 4
Time

Ingredients

  • 1
    large brinjal (eggplant), thickly sliced
  • 2
    large tomatoes, finely chopped
  • 5
    ml
    sugar
  • 10
    ml
    margarine
  • 15
    ml
    flour
  • 250
    ml
    skim milk
  • 30
    ml
    finely grated Parmesan cheese
  • 30
    ml
    fresh basil, finely chopped
 

Method

 
Place eggplant in a single layer in an oven tray and bake, uncovered, in a moderately hot oven (180 °C) for 15 minutes.
Turn and bake for a further 15 minutes, or until lightly browned.
Allow to cool for 10 minutes.
Combine tomato and sugar in a small saucepan and cook, stirring occasionally, for about 30 minutes, or until tomato is soft and liquid is almost evaporated.
Meanwhile, melt margarine in a small saucepan and cook, stirring occasionally, for about 30 minutes, or until tomato is soft and liquid has almost evaporated.
Meanwhile, melt margarine in a small saucepan and add flour. Cook, stirring, for one minute.
Gradually add milk and stir over a medium heat until sauce boils and thickens.
Stir remaining basil into tomato mixture.
Layer eggplant slices in an ovenproof dish.
Spread one third of tomato mixture on top and cover with one third of cheese sauce.
Repeat for two more layers.
Sprinkle with remaining cheese.
Bake uncovered in a moderate oven (160 °C) for about 15 minutes or until moussaka is lightly browned.
Serve with a green salad.
 

Read more on: bake  |  sauté
 

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