Moussaka Verde

Name: Moussaka Verde
Prep time: 25 min
Total time: 25 min
Ingredients: 450 g/1 lb courgettes/zucchini, sliced; 2 eggs, beaten; 450 g/1 lb spinach, washed and drained; 450 g/1 lb courgettes/zucchini, sliced; 225 g/8 oz tofu, chopped; 300 ml/10 fl oz/1¼ cups parsley sauce; flour for coating; corn oil for frying; 300 ml/10 fl oz/1¼ cups cheese sauce; 3 aubergines/eggplants, cut in5-mm/¼-inch slices; 3 aubergines/eggplants, cut in5-mm/¼-inch slices

Preparation info

Difficulty
Easy
Ready in
25 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Unlike traditional moussaka, which tends to be rather heavy because of its meat content, this dish is light and much healthier. I also find the aubergine/eggplant more palatable as it does not become ‘clogged’ with meat juices.

Ingredients

3 aubergines/eggplants, cut in5-mm/¼-inch slices
450

Baking
Main course
Vegetarian

Method

Salt the aubergines/eggplants. Meanwhile, cook the spinach with the courgettes/zucchini over a low flame for 8 to 10 minutes. Drain well. Dip the aubergine/eggplant slices in beaten egg, then flour, and fry in the oil until just crisp. Pre-heat the oven to 200°C/400°F/Gas mark 6. Butte