Vegetarian Moussaka Recipe

1. Place a large casserole on the stove and heat some oil over a high heat.
2. Fry the onion for 5 minutes.
3. Add the frozen Mediterranean vegetables and chopped garlic. Fry for a further 10 minutes.
4. Add the canned tomatoes, tomato puree, oregano and crumble in the stock cube.
5. Pour in the red wine then mix everything together.
6. Leave to simmer for 45-60 minutes until the sauce has thickened up nicely.
7. Meanwhile, prepare the potatoes by peeling them and finely slicing (using a knife or food processor).
8. Cook the potato in the air fryer for 5 minutes, or in boiling water for 5 minutes.  Drain then set aside.
9. Prepare the aubergine by finely slicing with a knife.
10. Cook the aubergine for 10 minutes in the air fryer or fry for 10 minutes in a frying pan. When they start to crisp up, set aside.
11. Prepare the white sauce by quickly whisking the egg in a jug, then mix in the white sauce and grated parmesan. Set aside.
12. When the tomato/vegetable sauce has finished cooking and is nice and thick, take an oven dish that’s big enough to hold all the ingredents.
13. Layer with half the tomato/veg sauce, half aubergine, half potato and half white sauce then repeat until all the ingredients are added.
14. Crumble the feta cheese on top of the final layer of white sauce.
15. Bake in an oven pre-heated to 180c/350f for 45 minutes until golden on top.
16. Once cooked, remove from the oven and leave to rest for 15 minutes. Then serve and enjoy.

For a meatier alternative, try my traditional lasagne recipe.