Name: Vegetable moussaka
Yield: 6 servings
Cuisine: Bake
Ingredients: 3.00 aubergine sliced; 10.00 courgettes sliced into rings; 1.00 butternut cubed; 2.00 potatoes peeled and cut into squares; 2.00 onions sliced into rings; 2.00 green pepper deseeded and sliced into strips; 3.00 tomatoes peeled and diced; 40.00 ml tomato purée; 20.00 ml fresh parsley chopped; 0.00 salt and freshly ground black pepper to taste; 40.00 ml butter; 40.00 ml flour cake; 400.00 ml milk; 0.00 sea salt and freshly ground black pepper; 1.00 ml nutmeg ground; 200.00 ml pecorino cheese grated; 2.00 eggs yolks only, whisked

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Ingredients (17)

3.00	aubergine — sliced
10.00	courgettes — sliced into rings
1.00	butternut — cubed
2.00	potatoes — peeled and cut into squares
2.00	onions — sliced into rings
2.00	green pepper — deseeded and sliced into strips
3.00	tomatoes — peeled and diced
40.00 ml	tomato purée
20.00 ml	fresh parsley — chopped
0.00	salt and freshly ground black pepper — to taste

BÉCHAMEL SAUCE

40.00 ml	butter
40.00 ml	flour — cake
400.00 ml	milk
0.00	sea salt and freshly ground black pepper
1.00 ml	nutmeg — ground
200.00 ml	pecorino cheese — grated
2.00	eggs — yolks only, whisked

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Method:

Preheat the oven to 180 &degCC 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.