Roasted Mushroom & Aubergine Moussaka

Roasted Mushroom & Aubergine Moussaka

Recipe by Riverford Farm, tried & tasted by AnnabelCourse: Main Meals, Recipes, Veggie / Vegan
Servings

4

servings
Prep time

30

minutes
Cooking time

55

minutes
Calories

729

kcal

Totally delicious and so much lighter than a traditional meat Moussaka

Ingredients

  • 2 onions

  • 2 large potatoes

  • 300g mushrooms

  • 2 aubergines

  • 250g cherry tomatoes

  • 4 garlic cloves

  • 30g oregano

  • 30g mint

  • ½ tsp cinnamon

  • 4 eggs

  • 650g yoghurt

  • ½ tsp nutmeg

  • 2 tins chopped tomatoes

  • 100g grated Cheddar cheese

  • 2 courgettes

  • 100g mixed salad leaves

  • 2 lemons

  • Olive oil

  • Salt & pepper

Directions

  • Preheat your oven to 190℃/gas 5. Halve the onions then peel and chop through the root into thin wedges. Scrub eht potatoes and chop into bite-sized pieces – not too large, so they cook in time. Toss both onion and potato in a large roasting tim in 2 tbsp olive oil. Season and roast for 10 mins, while you continue.
  • Clean and quarter the mushrooms. Chop the aubergine into 1cm discs, then chop the discs in half. Halve the cherry tomatoes, unless, very small, then leave them whole.
  • Toss the aubergine, mushrooms and cherry tomatoes into the roasting tin, with a splash more oil. Roast it all for 10 mins.
  • Peel and finely chop or grate the garlic. Roughly chop 1 good tablespoon of oregano leaves. Shred a tsp of mint leaves.
  • After 10 mins, toss the veg with the garlic, chopped oregano, mint and cinnamon. Roast for 10 mins.
  • In a bowl, whisk the eggs together with a fork, then stir in the yoghurt and the nutmeg.
  • Toss the roasting veg with the tinned tomatoes and roast for 5 more mins, then check the seasoning before transferring it all to a reasonably snug-fitting baking dish. Spread the yogurt mix over the top, sprinkle with the cheese and bake for approx 3–45 mins, until the top is golden and just set – this will depend a lot on your oven and dish.
  • Shred a little more mint, approx 1 tsp. Peel long ribbons of courgette, working down and round, stopping when you reach the seedy middle. Just before serving, toss the courgette and mint with a handful of salad leaves to your liking, a squeeze of lemon, pinch of salt and a little olive oil to taste. Serve with the moussaka.

Cook’s Tip

  • This recipe really makes enough for 6 and I would cook for the full 45 mins.

7 Comments

  1. Avatar
    Janet Boyle

    Love the sound of the Moussaka, but why does it say 2 lemons?

    I have only noticed a squeeze in the salad

    • Annabel

      I think you can use more of a squeeze if you like your salads less oily and more dressed! But I only used one. Annabel

  2. Avatar

    Another scrumptious recipe ..

  3. Avatar

    There are only two of us, could I freeze this in portions after I have cooked it? How would you suggest reheating if that is the case? Thank you…Claudia

    • Annabel

      I have never done so but you can I am sure. The yoghurt topping may have a slightly different texture after freezing but you can freeze yoghurt. I personally would cover the dish with foil and gently heat it through at a low heat. Let me know how it goes. Annabel

  4. Avatar

    Hi Annabel! Just made the Lasagne for tonight, as I’m expecting Ashley, Jade and Lloydy for dinner! Only for one night as they’re heading out to Essex for the weekend tomorrow. I wonder if Jade guesses where she’s had this dish before? I hope it taste as good as it looks…
    Thanks for the recipe, shall be doing this again xx

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