Spicy Vegetable Moussaka
Loyd Grossman Tomato & Chilli Sauce 4 medium sized potatoes, peeled and sliced 2 red onions, sliced 1 aubergine, sliced Split peas, soaked overnight and pre-cooked for 30 min (or use tinned) Bechamel Sauce (butter, flour, milk) Cheddar cheese, grated 2 tbsp olive oil Coarse ground black pepper
Created By: Loyd Grossman
Ingredients
Preheat oven to 200C/gas mark 6. Cook the potatoes for 10 minutes in water until tender. Sprinkle aubergines with salt on both sides and set aside for 10 minutes. Drain the potatoes and wash the aubergines. Fry both in olive oil until golden brown.
To prepare the bechamel sauce melt a knob of butter into the pan, add flour until a roux is created, whisk in the milk and add 1/2 of the cheese. Place a layer of aubergine, then onions into a casserole dish. Mix the split peas with Loyd Grossman Tomato & Chilli sauce and spread over the onions. Put in a layer of potatoes and pour over the bechamel sauce, sprinkling with cheese and black pepper. Repeat the layers twice and place in the oven for 20 to 30 minutes or until golden brown.
Serve with salad and fresh bread.
How to cook it
Preheat oven to 200C/gas mark 6. Cook the potatoes for 10 minutes in water until tender. Sprinkle aubergines with salt on both sides and set aside for 10 minutes. Drain the potatoes and wash the aubergines. Fry both in olive oil until golden brown.
To prepare the bechamel sauce melt a knob of butter into the pan, add flour until a roux is created, whisk in the milk and add 1/2 of the cheese. Place a layer of aubergine, then onions into a casserole dish. Mix the split peas with Loyd Grossman Tomato & Chilli sauce and spread over the onions. Put in a layer of potatoes and pour over the bechamel sauce, sprinkling with cheese and black pepper. Repeat the layers twice and place in the oven for 20 to 30 minutes or until golden brown.
Serve with salad and fresh bread.