Vegetarian Moussaka

Another very easy recipe and a great way to get your five a day. You can really use any vegetables that you happen to have in the house, I’ve used Lidl frozen stir fry before and it works just as well but for this one I used:

  • One aubergine
  • 50g chopped white onion
  • 50g sliced mushrooms
  • One yellow pepper chopped (any colour will do)
  • Tin of tomatoes (any kind will do)
  • Half a vegetable stock cube
  • A dash of soy sauce
  • A teaspoon of sugar
  • Black pepper to taste

For the white sauce (I never measure this):

  • Butter
  • Plain Flour
  • Milk

If you don’t want to make your own white sauce you can get a packet mix.

For the topping:

  • Loads of cheddar cheese, sliced or grated.

Method:
Slice the aubergine and leave it until you cook the rest of the mixture.

Fry the onions, mushrooms, yellow pepper (or whatever veg you are using) until they are soft. Add the tin of tomatoes, stock cube, soy sauce and sugar, simmer until the sauce has reduced down a bit. Pour into an oven proof dish. Rinse the aubergine slices and place them on top of the veg mix.

Make the white sauce, I mix the butter and flour first on a low heat and gradually add the milk, keep stirring it or it’ll go lumpy. Pour over the aubergine and top with cheese.

Cook it in the oven for around 40 minutes, 190 electric. If I’m short of time I microwave it for 6 minutes before I add the white sauce.

You can also freeze this, just defrost it before you heat it. It’s almost nicer the next day too.

 

 

 

 

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