Veg Moussaka
Ingredients
McCain Roast Veg with Balsamic Glaze (Classic)
Oil
3 large Aubergines sliced lengthwise – brushed with olive oil and a sprinkling of salt
3 Potatoes sliced lengthwise
1 onion sliced
1 bay leaf
3 teaspoons crushed garlic
1 bottle passata (700ml)
3 teaspoons Italian herbs
1 stock cube
Salt and pepper
Parmesan cheese
Béchamel Sauce
2 tablespoons butter
1/3 cup flour
2 cups milk
Salt and pepper
Servings
4
Products we used
Directions
Prep Time: 10 minutes
Total Time: 45 - 50 minutes
- Preheat oven to 180 Degrees Celsius
- Roast the aubergines until softened about 10 - 12 minutes and keep aside
- In a large pot, fry the onions in oil with the bay leaf until the onions has softened
- Add the garlic and herbs, followed by the McCain Veg, sauté for 2 minutes
- Add the passata and stock cube and allow to cook for about 20 minutes
- Once cooked, transfer the veg mix into a large oven proof casserole, top with the sliced aubergine, then top with the potato slices
- Pour over the béchamel and sprinkle with cheese
- Bake for 30 minutes
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Roast Veg #parmesan #aubergine #moussaka