So today I decided to make Moussaka as that was something delicious that my sister had made for a party once. I started off by googling for recipes, and ultimately settled for my own creation of flavors keeping in mind the basics of making the Moussaka.
- 4 Aubergine ( Thin and long ones Sliced into Circles)
- 3 Potatoes (Long Thin Slice)
- 5 Medium Sized Tomatoes (Diced)
- 3 Green Pepper
- 350 grams yoghurt
- 1 medium onion (chopped)
- 2 tsp garlic (crushed)
- Almarai Cheddar Cheese (80 grams)
- 2 tsp Almarai Feta Cheese (2 tsp)
- Few Spoons of Cream Cheese
- Salt to Taste
- Cinnamon Powder
- Handful of Parsley (chopped)
- Handful of Basil Leaves (chopped)
- Black Pepper
- Start off by putting the aubergine slices in a pan of nearly boiling water, let them cook away for 4 minutes then scoop them out of the pan into a mixing bowl.
- Use the pan to cook the potatoes for a further 8-10 minutes until cooked through and again add to our big bowl.
- In a pan gently fry the onion, and garlic in olive oil until onion has softened. Once softened, follow it up with adding with the chopped tomatoes, green pepper, onion and garlic. Season and stir through.
- In an oiled casserole dish put a layer of aubergine and potatoes, and then add a layer of the vegetable mixture, and a sprinkling of parsley and basil leaves. Oh just to mention I used the basil leaves from our garden. The cooler times of the year surely is a great time to build your small organic farm.
- Repeat 3 & 4.
- Add two eggs and cinnamon to the yoghurt, cheese and stir well.
- Spread over the vegetable moussaka and place into the oven at 190C for about 30 minutes or until the top has browned.
So there your moussaka is ready, not much work but a great filling and healthy meal.
Have you made moussaka before? Do share your food pictures with us. Also, let me know what recipes you would like to see.
For an alternative recipe, you might want to check
Chef Doha signing off , مع السّلامة