Vegetable Moussaka

This is a clever variation on the traditional, meat-based Greek dish that is usually quite high in fat. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by borlotti beans. The dish is topped in the traditional way but with a yoghurt-based sauce. 

Ingredients:

• 2 courgettes, sliced
• 1 aubergine, sliced
• 300g new potatoes, scrubbed and sliced
• 2 red peppers, deseeded and cut into thick strips
• 400g can borlotti beans, drained and rinsed
• 4 ripe tomatoes, about 450g in total, chopped
• 3 tbsp chopped fresh basil
• 2 tbsp olive oil
• 150g plain low-fat natural yoghurt
• 1 egg, lightly beaten
• 30g Parmesan or Italian-style hard cheese, freshly grated

SERVES 4
PREPARATION TIME 20 minutes
COOKING TIME 40 minutes

Method:

1. Preheat the oven to 180°C/ gas 4. Bring a large pan of salted water to the boil. Add the courgettes and cook for 2 minutes. Remove from the water with a draining spoon and drain well on kitchen paper. Add the aubergine slices to the water and cook for 2 minutes, then remove and drain. Add the potato slices to the water and cook for about 8 minutes until just tender. Drain and set aside with the other blanched vegetables.
2. Meanwhile, heat a cast-iron, ridged griddle over a high heat. Cook the pepper slices for about 5 minutes, turning occasionally, until slightly charred all over and starting to soften. Remove from the pan and roughly chop.
3. Combine all the vegetables with the beans, chopped tomatoes and basil in a large baking dish. Drizzle over the olive oil, season to taste and stir well.
4. In a mixing bowl, stir together the yoghurt, egg and Parmesan cheese until blended. Spread this mixture over the top of the vegetables in an even layer (it may not cover the vegetables completely, depending on the shape of the dish).
5. Bake for 40 minutes or until the vegetables are tender and the topping is golden brown.