Monday, 8 February 2016


It's been almost two years since Graeme stopped being a vegetarian and started eating meat, but this vegetarian version of moussaka is still a favorite at ours. It's delicious, super easy to make and pretty much the perfect comfort food to beat the winter blues. So when Graeme suggested we have moussaka for dinner, I was all in.

I did my fair share of experimenting with vegetarian recipes while Graeme was a vegetarian, and quickly found that I wasn't a big fan of most fake meat products. Most of them seem to get their flavor from whatever sauce you add anyway, so I prefer omitting them all together and focusing on the flavor from the vegetables instead. So this recipe doesn't contain any meat replacement products, but I really don't think it needs it—it's got plenty of aubergines to make up for it. And aren't we all supposed to be eating less red meat? Meatfree Mondays and all that?

Veggie moussaka recipe:
2 aubergines, sliced
500 g potatoes, sliced
1 onion, sliced
2 cloves garlic, minced
400 g cherry tomatoes, halved
200 g feta cheese
300 ml greek yogurt
3 eggs
1 tin chopped tomatoes
olive oil

Directions: Start by preparing the aubergines and preheating the oven to 200 degrees celcius. Slice the aubergines, and place them on a roasting trey with a Jamie Oliver sized glug of olive oil and some salt. Roast for about half an hour, flipping them over halfway and adding more olive oil if necessary. Meanwhile, quickly boil the potatoes for about 5 minutes. Once the aubergines are done, put them aside and roast the potatoes along with the onion and garlic with a bit of seasoning for about 15 minutes. Add the tomatoes and roast for another 10 minutes. In a bowl, mix yogurt, eggs and half of the feta cheese. To assemble the moussaka, start by layering with half of the roast vegetables in an oven proof dish, add a layer of the the remaining feta cheese and the tin of chopped tomatoes. Add the rest of the roast vegetables, and then pour over the yogurt mixture. Top with some grated parmesan. Pop the whole thing back into oven for about 20 to 30 minutes, until the top starts to go golden brown. Serve with some freshly baked focaccia! (This one's my go to focaccia recipe)

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