Recipe vegetarian vegetable moussaka

This easy to prepare vegetable moussake is perfect for vegetarians and people who want to prepare a meal without meat! 

Vegetarian vegetable moussaka

Ingredients:

• 3 average-sized eggplants
• 3 average-sized courgettes
• 18 ounces of tomatoes
• 3 average-sized onions
• 3 garlic cloves, crushed
• Olive oil
• 1 teaspoon dried oregano
• 2 tablespoons Parmesan cheese
• 2 tablespoons flour
• 4 eggs
• 3 dl yoghurt
• 2.5 ounces of grated old cheese
• (sea)salt
• ground black pepper

Preparation:

Preheat the oven to 200 °C

Rinse the eggplants with water and cut these in slices of about 0.5 inches. Put some salt on the slices and cover them with kitchen roll. Leave the eggplants for about 30 minutes. Rinse the courgettes and cut these in thin slices, and chop the tomatoes into small pieces. Clean the onions and cut them in small pieces too. Heat some olive oil in a frying pan and cook the onions and garlic. Add the courgettes until these are soft, stirring them regularly. Add the tomatoes, oregano, a bit of salt and the ground pepper and let it cook for about 3 minutes. Take the pan off the stove and put it aside. Heat some olive oil in another frying pan and cook the eggplants until these are pale gold on both sides. Spread half the eggplants in an oven dish and put some Parmesan cheese on them. Add the onions with courgette and put the rest of the Parmesan on top. Add the other half of the eggplants. Mix the flour and the beaten eggs, the yoghurt and grated cheese. Pour this mix over the dish and place the dish in the preheated oven. Cook the moussaka in the oven for about 30 minutes. Let it cool down for at least 5 minutes before dishing up.

Serve with baguette or ciabatta and a nice green salad.

Enjoy!

Sources: www.todio.nl