ingredients
serves 6
1 pound potatoes, peeled
salt and pepper
1 eggplant, trimmed and sliced into rounds
1 large red onion, peeled and cut into wedges
2 red peppers, cored, deseeded and sliced
4 tbsp olive oil
2 tbsp chopped thyme
1/2 pound tomatoes, thickly sliced
2 garlic cloves, peeled and sliced
9 ounce carton passata
2 x 4 ounce cartons soft goat's cheese
2 x 5 ounce cartons natural yogurt
3 medium eggs
1/4 cup Parmesan cheese, freshly grated
method
1. Cut the potatoes lengthways into 1/4 inch slices. Add to a pan of cold salted water, bring to the boil and par-boil for 5 minutes. Drain well.
2. Put the potatoes into a large roasting tin with the eggplant, onion and peppers. Drizzle with the olive oil, add the thyme and toss to mix. Season generously with salt and pepper. Roast at 230°C (210°C fan oven) for 30 minutes, stirring occasionally.
3. Add the tomatoes and garlic to the tin and roast for a further 15 minutes. Remove from the oven and lower the setting to 200°C (180°C fan oven).
4. Spread half of the vegetables in a 3 pint ovenproof dish, then cover with half of the passata. Spoon the goat's cheese evenly on top. Layer the rest of the roasted vegetables over the cheese and cover with the passata.
5. Lightly whisk the yogurt, eggs and Parmesan together in a bowl and season generously. Pour on top of the moussaka, then bake for 45 minutes until golden and bubbling.
12 users have helped to rate this recipe.
