This month we’ve decided to become vegetarians. We wanted to find out if it could improve our digestion and overall health while also saving us money. As a result, we’ve had to look at new recipes. Originally we were going to do a vegetable Lasagna, but that didn’t quite cut it. So instead, we change it up and decided to go with a Moussaka instead.
- 2 Aubergines
- 1 Onion
- 1 Clove Garlic
- 4oz Mushrooms
- 200g Chickpeas- drained and rinsed
- 400g Chopped Tomatoes
- 1 Tbsp Tomato Puree
- Bag of Tesco Cypriot New Potatoes.
For the Cheese Sauce
- 2 Tbsp Of Butter
- 2 Tbsp of Flour (any)
- 1 Cup of Milk
- 1 1/2 Cups of Grated Cheddar Cheese
- salt and pepper to taste.
*Note that you can make this meal suitable for Vegans by changing the cheese sauce ingredients to Soya Milk and Paneer Cheese and substitute the butter for coconut oil. You can always make this a full meat friendly meal by adding mince to your vegetable mix.
*Note that the Tesco Cypriot Potatoes are available in all Tesco Stores Nationwide, they are definitely worth picking up.
Start by slicing your aubergine into 1cm thick slices, lay in a colander and sprinkle with salt. Leave for 30 mins then rinse.
While waiting on the aubergines, slice your Cypriot new potatoes into discs as thin as possible. Place them in a pan with water and boil for 10-15 mins. Keep checking on them and give them a prod with a knife to check if they have softened.
Chop the onion into fine chunks and fry in a pan with 1 tsp of Coconut oil or cooking oil. Fry the onion and add in the garlic glove. Fry together until onion is golden brown.
Cut up the mushrooms and add into the onion mix, add in the chopped tomatoes, chickpeas and tomato puree. Fry together and turn down the heat to simmer.
Now take another pan and use 1 tbsp of coconut oil, heat the pan and fry the aubergine slices turning after 3 mins. If you only have a small pan do not worry, fry the aubergine slices in stages.
Start by layering into your casserole dish the aubergine slices to cover the bottom.
Top with the veg mix with the mushrooms, tomatoes and chickpeas. Top that with another layer of aubergines. Drain your cooked potato slices and let sit. Let the casserole dish sit while you prep the cheese sauce.
Make your cheese sauce by melting the butter in a small pan, add the flour and whisk until smooth. Add the milk and whisk until smooth and finally add the cheese, salt and pepper. Cream together until a nice smooth thick texture.
Place on the potato discs over the aubergine layer, don’t worry if there are gaps, this won’t matter once cooked. Pour over your cheese sauce and place in the oven for 30 mins.
Before serving sprinkle a small handful of grated cheese on the top and grill to make a crispy layer on top.
Let me know how you make your moussaka and what your special ingredient is? Check out my other posts to see how to make a traditional Moussaka. Let me know your favourite recipe in the comments below.