Mushroom Moussaka

Mushroom Moussaka
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This is a gluten-free (and lentil-free) adaptation of the vegetarian moussaka in the Cornucopia cookbook. It's delicious, filling and with its Greek flavours it tastes of summer.

Category: main dish

Ingredients

For filling:
14 medium-sized mushrooms, sliced
4 large potatoes, sliced .5cm thickness
2 medium-large aubergines, sliced 1cm thickness
garam masala
1 onion, chopped
4 garlic cloves, crushed
2 tins (400g) peeled plum tomatoes
1 tablespoon oregano
1 tablespoon cumin
1/2 teaspoon cinnamon
2 bay leaves
salt & pepper

For white sauce:
500g Greek-style natural yoghurt
3 eggs
2 tablespoon fresh mint leaves, finely sliced
freshly grated nutmeg
salt and pepper

Preparation

Read full details on:
abitmoreveg.com

Comments
Added 3 years ago by:
abitmoreveg abitmoreveg
     19 recipes
1 person cheffed this recipe
abitmoreveg
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