Moussaka Recipe by Vandy

Ingredients

• Eggplant – 1 medium (sliced & sautéed in olive oil)

• Boiled Potatoes – 3 medium (sliced)

• Grated Cheese – 200 g (about ½ cup)

For the Sauce:

• Tomatoes – 6 medium (boiled, blanched & pureed)

• Garlic – 2 tsp (finely chopped)

• Mixed Herbs – 2 tsp

• Fresh Basil – ¼ cup (handful, chopped)

• Zucchini – ½ cup (sliced small)

• Mushrooms – ½ cup (sliced)

• Olive Oil – 2 tsp

• Salt – to taste

• Sugar – 1 tsp (optional, if tomatoes are too sour)

Method (Sauce Preparation)

• Heat olive oil in a pan, sauté garlic until fragrant.

• Add zucchini and mushrooms, cook for 1 minute.

• Stir in pureed tomatoes, mixed herbs, salt, and chopped basil.

• (Optional) Add sugar if the sauce tastes too sour.

• Let simmer on low flame for 5 minutes.

Layering the Dish

• In a baking dish, place a layer of sliced potatoes. Drizzle with sauce and sprinkle half the cheese.

• Add the sautéed eggplant slices, pour the remaining sauce over them, and top with the rest of the cheese.

• Preheat oven to 200°C. Cover the dish with foil and bake for 15 minutes.

• Remove foil and bake for another 5–6 minutes until the top turns golden brown.

Serving Suggestion

Serve hot with a Mixed Green Salad tossed in lemon juice or simply drizzle with balsamic vinegar for freshness.