Veggie Moussaka, by Rosemary Gretton

Vegetaroam Moussaka WMHealthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.

Rosemary’s Veggie Moussaka

Serves 4

Ingredients:

1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced

2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed

1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg

1/2 cup shredded Asiago or Jack cheese

Directions: 

Preheat oven to 375° Fahrenheit (190 Celsius).

Set aside half of the chopped onion. Cook together the remaining chopped onion, potatoes and garlic in olive oil in a skillet for 5 minutes on medium heat. Add eggplant and continue cooking until soft. Stir frequently.

In a medium saucepan, cook remaining onion in olive oil on medium heat for 5 minutes. Add peppers and carrots. Cook until soft. Add tomatoes, spices, tomato paste and kidney beans and keep cooking until mixture loses most of its liquid, stirring as required.

In a small bowl, combine yogurt, sour cream, feta and nutmeg.

Spray a medium-sized casserole dish with non-stick olive oil cooking spray.

Spread one layer of onion-potato-eggplant mix on the bottom.

Cover with one layer of tomato mixture.

Sprinkle with half of the shredded cheese.

Repeat layers.

Top with yogurt-sour cream mixture.

Bake for 30-35 minutes. Broil for 5-10 additional minutes to brown the top.

Remove from the oven to cool. Serve with Greek Salad, garlic bread, and a glass of Shiraz or Sauvignon Blanc.

Enjoy!

© Rosemary Gretton

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