Simple Vegetable Mousakka Recipe
Friday, October 3rd, 2008 500g jar of ready made tomato and herb sauce
300g can drained borlotti beans
2 aubergines (sliced)
1 red onion (finely sliced)
2 yellow or red peppers (chopped small)
1 large egg
3tbsp extra virgin olive oil
60g mature cheddar (grated)
250g Greek yoghurt
1tbsp cornflour
This simple vegetable mousakka recipe is full of goodness and easy to make. Firstly preheat oven to 200C/180C. Line a baking tray and place sliced aubergines on them, brush olive oil over all of them and back for 10 min’s. Turn over and repeat process again. In a large pan heat 1tbsp of oil and cook the red onion and peppers until soft. Next add the tomato sauce and borlotti beans, stir well. Place half of the tomato mixture in a ovenproof dish and cover with half of the aubergines. Place remaining tomato sauce in followed by the remaining aubergines. In a small bowl mix the egg, cornflour, Greek yoghurt and cheese together, pour over the aubergines and back for around 30-35 min’s. Serve with crusty bread.