Have you looked outside? We’re getting more rain, the last few rays of summer sun are shining and if you look closely, in some places the leaves are starting to turn and soon the trees will once again be bare. Do you know what this means? Winter warmers… it’s time to bring out the slow cooker and the casserole dishes and get those hearty creations on the go… before we know it we’ll be thrown into the mayhem of Christmas. So to kick off my winter recipes, I have a gorgeous veggie (obviously!!) Moussaka which is always a firm favourite in our house….
- 1 aubergine, thinly sliced
- 1 tablespoon olive oil
- 1 large courgette, thinly sliced
- 2 potatoes, thinly sliced
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 tablespoon vinegar
- 1 (400g) tin whole peeled tomatoes, chopped
- 1/2 (410g) tin lentils, drained, juicereserved
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 150g crumbled feta cheese
- 1 1/2 tablespoons butter
- 2 tablespoons plain flour
- 300ml milk
- black pepper to taste
- 1 pinch ground nutmeg
- 1 egg, beaten
- 4 tablespoons grated Parmesan cheese
Sprinkle aubergine slices with salt and set aside for 30 minutes. Rinse and pat dry.
Preheat oven to 190 C / Gas mark 5.
Heat oil in a large frying pan over medium-high heat. Lightly brown aubergine and courgette slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
In a 22x33cm baking dish, layer aubergine, courgette, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of aubergine and courgette.
Cover and bake in preheated oven for 25 minutes.
Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes and then serve with a fresh salad or some nice garlic bread… delish!
What winter warmers are you excited to be bringing back?