Aubergine and yogurt moussaka

Updated at: Thu, 17 Aug 2023 11:34:08 GMT

Step 1

Preheat the oven 220°C/200°C fan/Gaz 7.

Step 2

Bring water to a boil and cook the potatoes for 5-6 minutes to take the edges of them. Drain.

Step 3

Add the aubergines and potatoes to a baking tray, drizzle the oil and toss them. Roast for 20mn.

Step 4

Reduce the oven to 180°C/160°C fan/Gaz 4.

Step 5

Meanwhile, heat the oil in a large pan on medium heat, and fry the onion, garlic and oregano for 4mn.

Step 6

Add the chopped tomatoes, tomato purée, stock cube and feta and simmer for about 10mn.

Step 7

Season to taste. Remove from the heat and add the basil.

Step 8

Grease a dish and line 1/3 of the aubergine and potatoes slices. Add half of the tomato sauce and repeat finishing with aubergines and potatoes.

Step 9

Combine the egg, Greek yogurt and nutmeg in a small bowl.

Step 10

Pour on top of the dish and sprinkle with Parmesan.

Step 11

Cook for another 45mn until the top is golden.

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