Sneaky veg alert!
A tasty, comforting dish that can be cooked in a big batch and will have the kids eating more vegetables without even realising it? TICK TICK TICK!
Every parent will want to add this creamy veggie moussaka recipe to their culinary repertoire this autumn. It comes from chef Jamie Oliver, whose latest cookb0ok, VEG, is dedicated to all things plant-based.
As well as the delicious recipes in this new book, Jamie has added a Vegepedia section to his website. It’s packed with tips, tricks and recipe suggestions for artichokes to yams (there’s no z in there unless you’re inclined to call a courgette a zucchini!).
An amazing resource for parents who want to expand their little one’s palates – not to mention their own – on meat-free Mondays and beyond.
My Veggie Moussaka
Sweet tomato, Grilled aubergines, Creamy Porcini & Feta sauce
Serves 8
2 hours
Ingredients
40g dried porcini mushrooms
2 onions
8 cloves of garlic
olive oil
1⁄2 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 eggs
500ml semi-skimmed milk 1 whole nutmeg, for grating
Method
Cover the porcini with 500ml 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 1cm 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 leave to tick away on a medium heat for 30 minutes, stirring regularly. Preheat the oven to 200oC/400oF/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, then bake for 40 minutes, or until golden and bubbling.
Delicious served with a simple lemony dressed green salad.
Tip
Sometimes I swap the feta for grated halloumi. Ribbons of courgette grilled with the aubergine are very nice, too.
Nutritional information
Energy 311kcal
Fat 11.6g
Sat Fat 5.2g
Protein 14.6g
Carbs 40g
Sugars 13.4g
Salt 0.8g
Fibre 5.6g
VEG by Jamie Oliver, published by Penguin Random House, €26. Food photography by David Loftus. Cover and portrait photography by Paul Stuart.
