Proper Healthy Food by Nick Knowles

Author:Nick Knowles
Language: eng
Format: epub
ISBN: 9781473530744
Publisher: Ebury Publishing

1 Preheat the oven to 200°C/fan 180°C/gas 6. In a roasting tin, toss together the aubergines, the courgettes, pepper and 2 tablespoons of oregano with 2 tablespoons of olive oil and plenty of salt and pepper. Roast for 30–35 minutes or until the veg are soft.

2 Heat 2 more tablespoons of oil in a casserole dish over a medium heat. Add the red onion and cook gently for 5–10 minutes or until beginning to soften. Add the garlic and remaining oregano and cook for 2 minutes. Tip in the tomatoes, sugar, 3 tablespoons of milk, cinnamon and bay leaves. Bring to the boil, reduce to a simmer and cook for 15 minutes. Stir through the roasted veg and lentils, season and set aside.

3 Bring a large pan of salted water to the boil. Add the potatoes and boil for 6 minutes. Strain and steam dry. Spread out in a large roasting tin and toss with the remaining olive oil. Roast in the oven for 30 minutes.

4 Make the white sauce. In a large saucepan, melt the butter over a medium heat and tip in the flour, stir together and cook for 2 minutes. Take the pan off the heat and slowly whisk in the 750ml milk in several additions. Place back on the heat and cook the sauce for a further 4 minutes. Stir through the cheese and whisk through the egg yolks.

5 Assemble the moussaka. Spoon half the vegetable mix onto the base of a large ovenproof dish. Top with half the potatoes and repeat the process again. Top the dish with the white sauce and slices of goat’s cheese. Bake for 40–50 minutes until golden and bubbling.

Vegetarian Moussaka

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