Welcome to an exotic version of the much-loved lasagna, minus the pasta. An urban cosmopolitan showpiece with a sauce that packs a punch! Also, an alternate healthy winter dish, eggplants have antioxidants like vitamins A and C, which help protect your cells against damage.

If eggplants aren’t available, you can use any of your favourite vegetables that would tantalise your tastebuds.

Table of Contents

INGREDIENTS

1 kg eggplants
3 tablespoons flour
1 cup mozzarella cheese, sliced
Oil for grilling
½ cup parmesan cheese

SAUCE

1 kg ripe tomatoes
2 onions, finely sliced
2 cloves garlic, crushed
4 basil leaves
1 bay leaf
salt and pepper and sugar, to taste
1 tablespoon butter

METHOD

Wash, peel, and slice eggplants thinly. Sprinkle with salt. Allow to drain in a colander for 30 minutes. Wipe dry. Grill.

Sauté the onions until pale golden. Add garlic and chunky pieces of peeled tomatoes, herbs, salt, pepper, and sugar and simmer for 30 minutes. Puree and cool.

In a baking dish, place layer of eggplants, spoon 3 spoons of tomato sauce, 3 of parmesan and 1 layer of mozzarella. Repeat until all ingredients and used, finishing with the cheeses.

Bake in a moderate oven for 30-40 minutes.

Vegetarian Moussaka

INGREDIENTS

METHOD