Mushroom moussaka
Looking for the perfect warm dish for autumn? Look no further than our mushroom moussaka, it’s delicious and will be sure to leave you feeling full and satisfied. Plus, mushrooms are in season, so there are plenty on offer.
Serves: 4-6
- ½ kilogram eggplants, sliced
- 500ml tomato juice
- 1 cup onion chopped
- 2 cloves garlic, crushed
- 2 cups button mushrooms, sliced
- 1 red capsicum, deseeded and chopped
- 2 tomatoes, chopped
- 1 teaspoon Italian herbs
- 2 bay leaves
- ½ teaspoon fresh marjoram
- 3 large eggs
- 300ml ricotta cheese
- Freshly ground black pepper
- 1 cup cheddar cheese, grated
- Poach the eggplant slices in tomato juice until soft and set aside, retaining juice
- Sauté onion and garlic gently in two tablespoons of water until soft
- Stir in mushrooms, capsicum, tomatoes and the remaining juice from the poached eggplants
- Add Italian herbs and bay leaves and bring to boil
- Reduce heat and simmer for 20minutes
- Add fresh marjoram
- Place eggplant in casserole dish and cover with the sauce
- In a bowl, beat the eggs and ricotta cheese together with some black pepper and pour over the top
- Sprinkle with grated cheddar cheese and bake in a moderate oven (180degrees celcius) for 30-40mins
- Serve immediately
Want to learn more?
Related Articles
