Friday, 15 April 2011

Vegetarian Moussaka

Vegetarian food doesn't have to be dull and boring. As long as the ingredients are of good quality and you have a sound recipe, the meat won't be missed.
The virtue of vegetarian meals, besides being generally cheaper, is that they usually carry a smaller carbon footprint than their carnivorous cousins. This is due to there being less energy consumed in the growing of vegetables than there is in the rearing of meat.
This is my first attempt at making moussaka and part of the fun of trying new foods is the anticipation and wondering how it will look and, more importantly, how it will taste!

I've made this by browning off slices of aubergine before covering with sauce made with sweated onions, cinnamon, cumin, coriander and passatta (sieved tomatoes) which is then covered in a white sauce. I've made this white sauce by mixing greek yoghurt, eggs and pecorino cheese (I would have added mozzarella too if I'd had it). It's then baked in the oven.

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