Funghi and grilled vegetable moussaka with red ricotta glaze

Name: Funghi and grilled vegetable moussaka with red ricotta glaze
Yield: Serve 4
Ingredients: 1 onion, finely chopped; 2 garlic cloves, crushed; 1-litre ovenproof casserole dish; 100 ml double cream; 150 g ricotta cheese; 20 g dried wild mushrooms, soaked in a little red wine and drained; 2 tablespoons chopped fresh oregano; 50 g raisins; 400 g tin plum tomatoes, drained; 1 tablespoon tomato puree; 300 ml passata; 1 garlic clove, crushed; 2 free-range egg yolks; salt and freshly ground black pepper; 400 g potatoes, peeled and cut into 1 cm thick slices; 3 red peppers, halved, deseeded and cut into large pieces; 3 aubergines, cut into 1 cm thick slices; 2 tablespoons extra-virgin olive oil; 2 courgettes, cut into 1 cm thick slices

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Moussaka is a staple served in tavernas and prepared in homes throughout Greece. The wild mushrooms add a touch of elegance and the grilled vegetables a light smoky flavour that works so well when paired together. A fresh well dressed green salad makes a great accompaniment.

Ingredients

400 g potatoes, peeled and cut into 1 cm thick slices
3 aubergines, cut into 1 cm thick slices
3

Method

Heat a ridged grill pan and, when smoking, brush the potatoes, aubergines, peppers and courgettes with a little olive oil, then grill for 8-10 minutes until tender and lightly charred all over. Season well and set aside.

Heat the remaining olive oil in a pan, add the onion, garlic, oregano, mushrooms and raisins and cook over a moderate heat for 4-5 minutes before adding the chopped tom