Roast Eggplant and Potato Moussaka

Name: Roast Eggplant and Potato Moussaka
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Ingredients: 1 small Eggplant (about 1lb); 3 Potatoes (about 1 1/4;b); 1/4 cup Extra Virgin Olive Oil; 3/4 tsp Each Salt and Pepper (divided); 2 tsp Dried Oregano Leaves; 1 Onion (chopped); 4 cloves garlic (minced); 2 tbsp Each Chopped Parsley and Oregano; Pinch Each Ground Cinnamon and Allspice; 1 jar (700 mL) Tomato Passata ((strained tomatoes)); 1 cup Feta Cheese (crumbled); 1 1/2 cups Plain Greek Yogurt; 2 Eggs; 1/2 cup Parmesan Cheese (grated); 1 tbsp All Purpose Flour

Dec 11, 2015

Roast Eggplant and Potato Moussaka

This vegetarian bake is packed with flavour and is a wonderful casserole to serve up to friends on the weekend. Enjoy it with a chunky Greek salad for a fun themed meal.

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Prep Time 25 mins

Cook Time 1 min

Total Time 26 mins

Course Main Dishes

Servings servings

Calories 300 kcal

Ingredients

1 small Eggplant about 1lb
3 Potatoes about 1 1/4;b
1/4 cup Extra Virgin Olive Oil
3/4 tsp Each Salt and Pepper divided
2 tsp Dried Oregano Leaves
1 Onion chopped
4 cloves garlic minced
2 tbsp Each Chopped Parsley and Oregano
Pinch Each Ground Cinnamon and Allspice
1 jar (700 mL) Tomato Passata (strained tomatoes)
1 cup Feta Cheese crumbled
1 1/2 cups Plain Greek Yogurt
2 Eggs
1/2 cup Parmesan Cheese grated
1 tbsp All Purpose Flour

Instructions

Slice eggplant and potatoes into 1/2 inch (1 cm) thick slices and brush with some of the oil and sprinkle with 1/2 tsp (2 mL) each of the salt and pepper and dried oregano. Place on parchment paper lined baking sheets and roast in preheated 400 F (200 C) oven for about 25 minutes, turning once until tender and light golden.
Meanwhile, heat remaining 1 tbsp (15 mL) of the oil in saucepan and cook onion and garlic for 2 minutes. Stir in parsley, fresh oregano, cinnamon and allspice. Add passata, remaining 1/4 tsp (1 mL) salt and pepper; bring to a simmer. Simmer for 10 minutes.
Ladle half of the sauce into casserole dish. Layer half of the eggplant and potatoes on bottom. Sprinkle with half of the feta cheese. Repeat with remaining ingredients.
In a bowl, whisk together yogurt, eggs, cheese and flour. Spread evenly over top and bake in preheated 350 F (180 C) oven for about 1 hour or until golden and set. Let stand about 15 minutes before serving.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 409gCalories: 300kcalCarbohydrates: 33gProtein: 21gFat: 11gSaturated Fat: 3gCholesterol: 55mgSodium: 520mgFiber: 5gSugar: 12gVitamin A: 750IUVitamin C: 24.8mgCalcium: 250mgIron: 2.7mg

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