ISBuC (v7) 2012
Moussaka Recipe
by Ella Maughan

Serves 4. Suitable for Vegetarians
Aubergines (ripe): 2
Peppers (sliced - multi colours): 3
Olives (stoned & chopped): 2 TbSp
Chopped Tomatoes: 2 Tins (400g)
Tomato Puree: 1 TbSp
Onion (chopped): 1
Garlic (crushed): 2 cloves
Eggs: 2
Italian seasoning: 2 TSp
Natural Yoghurt: Half a pint
Grated Cheese: 2 oz
Olive Oil
  1. Fry the onion and garlic in a little olive oil until softened. Add the tomatoes and herbs and simmer for 20 minutes to reduce.
  2. Add the tomato puree, chopped olives and chopped peppers and cook for a further 15 minutes, seasoning to taste.
  3. Meanwhile, arrange the aubergine slices on a baking tray and brush lightly with olive oil. Bake at (Gas 6, 200C, 400F) for 10 minutes on each side, or until cooked.
  4. Pour some of the tomato mixture into an oven proof dish and cover with a layer of aubergine slices. Continue alternating layers finishing with aubergines.
  5. Whisk the yoghurt and egg together and pour over the Moussaka. Sprinkle the grated cheese on top.
  6. Bake at (Gas 6, 200C, 400F) for 20 - 30 minutes, or until the yoghurt mixture has set and the cheese is golden brown.
  7. Serve with garlic bread and a crisp salad.