If you like Greek food, you will like this recipe. If you are vegetarian or are trying to add more vegetables to your diet, you will like this recipe too. We have made this moussaka many times, and we always enjoy the combination of textures, flavors and its creamy richness.
This recipe is from a small cookbook I purchased off the bargain rack at our former Borders Bookstore. The book, Perfect Greek, has a lot of recipes, some that I’ve tried and some that I am still wanting to taste. So far, they have been delicious! Enjoy this one!
Roasted Vegetable Moussaka
1 large or 2 medium eggplant, sliced thickly and cut in half
3 medium zucchini, sliced thickly
1 onion, cut into small wedges
2 red bell peppers, cored, seeded and chopped into small squares
2 garlic cloves, minced
5 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
2 eggs, beaten
1 ½ cups Greek yogurt
1 can (14-ounce) diced tomatoes
4 ounces feta cheese, crumbled
Preheat oven to 425 degree Fahrenheit.
Put the eggplant, zucchini, onion, bell peppers and garlic in a roasting pan. Drizzle with the olive oil and sprinkle the thyme, salt and pepper.
Toss together and place in the oven. Bake until the vegetables are slightly browned and tender (about 35-45 minutes). When ready, remove from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
In a bowl, beat together the eggs, yogurt, salt and pepper.
Place half of the roasted vegetables in a large ovenproof dish. Spread the vegetables to make an even layer. Spoon the diced tomatoes, along with their liquid, over the vegetables and add the remaining vegetables.
Pour the yogurt mixture evenly over the vegetables and sprinkle the feta cheese to cover the top.
Bake uncovered in the oven for 45 minutes to an hour. Serve hot, warm or cold.