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 Read More