Sort Of Vegetarian Moussaka

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large eggplant (i used 1 smallish and three smallish zucchini)
• 2 tablespoons olive oil
• 1 medium onion
• 1 tablespoon olive oil
• 1 -2 minced garlic clove
• 250 g mushrooms, sliced
• 1 -2 tablespoon basil pesto
• 1/2 teaspoon salt
• ground black pepper
• 1 cup sour cream or 1 cup unsweetened plain yogurt
• 1 large egg
• 1/2 teaspoon salt
• 1/2-1 cup cheddar cheese (tasty)

Recipe

• 1 preheat the oven to 200°c.
• 2 slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (ditto for zucchini, although i sliced them lengthways).
• 3 place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. remove from oven.
• 4 while the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
• 5 stir in sliced mushrooms and cook gently until mushrooms have wilted. add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
• 6 lightly oil or non-stick spray a 25x30 cm casserole dish. arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
• 7 mix the sour cream or yoghurt with the egg and salt together in a small bowl. pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
• 8 bake at 200 c for 20 mins or until the top is bubbly and turning brown. remove from the oven and leave to stand for 5 - 10 minutes.
• 9 serving suggestion : salad and crusty bread.