A Great Greek Dish
When we used to lived in Brisbane, (Australia) we went to the Greek Festival every year. And every year we treated ourselves to a slice of real Greek Moussaka. It’s such a satisfying dish…why not try making this one for your family. This is a quick and easy recipe – ideal for when you arrive home at 6 pm and are looking for something to feed the troops! This dish is rich in iron, copper, calcium folic acid, and Vitamins A, B1, B2, B6, C, D and E. If you’re in a hurry, just use canned chick peas.
- 125 gram Chick peas, soaked
- 375 gram Egg plant (Aubergine)
- 375 gram Potato, scrubbed
- 1 tablespoon (15 ml) Olive Oil
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, crushed
- 400 gram can of tomatoes, pureed
- 2 teaspoons dried oregano
- 1 teaspoon finely chopped fresh mint
- 1 – 2 tablespoons tomato puree
- soy sauce to taste
For the topping:
- 1 teaspoon cumin seeds
- 150 ml natural yoghurt
- 1 egg beaten
- Drain the chick peas and bring to the boil in fresh water.
- Boil fast for 10 minutes, cover and simmer for 35 – 45 minutes
- Prick and trim the egg plants. Bake in a preheated oven at 180 degree Celscius for 20 minutes then slice.
- Boil the potatoes until tender, then slice thinly.
- Gently fry the onion for 5- 7 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, oregano, mint, tomato puree and chick peas.
- Cook gently for 10 minutes, then season well.
- Grease a deep 1 litre ovenproof dish and fill with layers of eggplant, potato and chickpea sauce.
- For the topping, toast the cumin seeds, mix into the yogurt and add the egg. Spoon over the moussaka.
- Bake in a preheated oven at 180 degrees for 25 – 30 minutes.
- Serve hot and enjoy this most satisfying dish.