meatless moussaka is a healthy variation on the traditional, meat-based Greek dish. layered with vegetables, kidney beans for added protein, and topped in the traditional way but with a lighter yogurt-based sauce. this meatless moussaka is worth trying. it’s rich, filling and tasty.
First published at www.transformationcookbook.com
Ingredients:
1 brown onion, chopped
1 tsp dried mint leaves
1 tsp dried oregano
2 x 400g cans kidney beans, drained
1 x 750g jar tomato passata
30g pine nuts
1 eggplant, sliced lengthways
200g kent pumpkin, cut into thin slices
250g baby spinach leaves, chopped
1 zucchini, sliced
2 tomatoes, sliced
Yogurt topping sauce:
350g yogurt
150g ricotta cheese
2 tsp dried oregano
50g cheese, grated
cracked pepper
Step 1: preheat oven to 200°C. lightly spray a frying pan with oil and warm up over low heat. add onion and sweat gently for about 5 minutes until soft. sprinkle onions with dried mint and 1 tsp or dried oregano. stir through well.
Step 2: stir in kidney beans, passata sauce and pine nuts. cover and cook for 15+ minutes on med-low heat until sauce has thickened.
Step 3: in a large rectangular, deep, ovenproof dish, begin layering. cover the base with 4-5 large spoons of the bean mixture. add a layer of eggplant, followed by a layer of pumpkin and then chopped spinach. spoon 4-5 large spoons of the bean mixture on top. repeat the layering process with zucchini then tomatoes. cover with 4-5 spoons of bean mixture.
Step 4: in a mixing bowl, combine the yogurt, ricotta cheese and remaining 2 tsp of dried oregano. whisk lightly with a fork. spoon the sauce over the top of the dish. season with pepper ad then top with cheese.
Step 5: bake in oven for approx 15-20 minutes, until top is golden and set. plate up and serve.
TIP:
• if you would like to bump up the protein you can add an extra can of kidney beans, or another variety of bean like cannellini or butter beans.
