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Vegetarian Moussaka

Ingredients Quantity
Potatoes (sliced) 2 large
Eggplant (sliced) 1 large
Onion (sliced) 1 large
Garlic (crushed) 2 cloves
Red peppers (deseeded, sliced) 2 pieces
Thyme (extra for garnish) 2 tbsp
Olive oil 4 tbsp
Cherry tomatoes (halved) 1 cup
Tomato puree 1 cup
Feta (sliced) 1 cup
Yogurt 1 cup
Eggs 3 pieces
Parmesan (grated) 1/2 cup
Zucchini (sliced) 1 piece
Salt and pepper as required


  1. Preheat the oven to 200°C.
  2. Place the sliced potatoes in a roasting tray with the eggplant, zucchini, onion, garlic and peppers. Sprinkle with the herbs, drizzle with the olive oil and roast for 15-20 minutes, turning halfway. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Remove from oven.
  3. Then for the next part of the cooking, reduce the oven to 160°C.
  4. To layer: Place the half of the roasted vegetables in a casserole/ovenproof dish, then layer over half the tomato purée and all the Feta. Top with the remaining vegetables and tomato purée.
  5. In a bowl, mix the yogurt, eggs and Parmesan and pour over the vegetables. Bake for 20-30 minutes.
  6. Make sure the yogurt mix is firm before serving.
  7. Garnish with thyme leaves.

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