Veg
By Jamie Oliver
My veggie moussaka
Sweet tomato, grilled aubergines, creamy porcini & feta sauce
2 hrs 40 mins
Not Too Tricky
serves 8
About the recipe
Delicious served with a simple lemony dressed green salad.
Recipe From
Ingredients
20g dried porcini mushrooms
2 onions
8 cloves of garlic
olive oil
½ a cinnamon stick
1 bunch of fresh oregano (30g)
2 tablespoons red wine vinegar
2 large aubergines (400g each)
1kg potatoes
2 x 400g tins of quality plum tomatoes
200g feta cheese
2 large free-range eggs
300ml semi-skimmed milk
1 whole nutmeg, for grating
Top Tip
Sometimes I swap the feta for grated halloumi. Ribbons of courgette grilled with the aubergine are very nice, too.
Method
- Cover the porcini with 300ml of boiling water. Peel and finely slice the onions and garlic.
- Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
- Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.
- Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
- Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.
- Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and stir thoroughly. Pop the lid on and leave to tick away on a medium heat for 50 minutes, or until tender, stirring regularly and removing the lid for the last 5 minutes.
- Preheat the oven to 200°C/400°F/gas 6.
- Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth.
- Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce.
- Crumble over the rest of the feta, cover with tin foil, then bake for 50 minutes, or until golden and bubbling, removing the foil for the last 15 minutes. Leave to stand for 15 minutes before serving.
- Delicious served with a simple lemony dressed green salad.
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