Description
The dominance of vegetables haunts me, and I'm looking for new recipes. This time there will be no gag: the recipe is taken verbatim from the book "Greek cuisine". In such a small book and counted 6 different recipes moussaka: lamb and potatoes, with lentils, with ground beef... So there is room for improvisation. This recipe I liked the fact that the vegetables bake with almost no fat, no meat, so the dish turned out light, tasty and beautiful.
Ingredients
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Eggplant
2 piece
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Zucchini
2 piece
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Black pepper
1 piece
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Onion
2 piece
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Tomato
6 piece
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Cheese
100 g
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Yogurt
300 ml
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Chicken egg
2 piece
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Olive oil
100 ml
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Garlic
2 tooth
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Spices
Cooking
Eggplant, zucchini cut into slices, pepper and onion strips, garlic slices,
Put the vegetables in a roasting tray, pour oil, add salt, spices, mix well and bake in духовке30 min at T 220 *
Roasted vegetables cool slightly
Form for baking grease with oil, put on the bottom half of the roasted vegetables, slices of cheese, fresh tomatoes, sliced, then cover with a layer of roasted vegetables.
Prepare the sauce: natural yoghurt mixed with beaten eggs, sprinkle with salt and pepper.
Pour the prepared vegetables, sprinkle with cheese and bake in the oven for 30 minutes at T 180*
Served to the table hot.
Moussaka of roasted vegetables turns out juicy and delicious. You can pour the oil.
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