Mediterranean Aubergines Aka Monks Moussaka
From danadooley 17 years ago
- 35 minutes to make
- Serves 6
I found this on a site called Crazy Recipes. Don't know why they call it crazy - sounds sane to me. I love moussaka and it struck me how much this resembled it and how much easier it was than the original. Why "Monk's Moussaka"? Read more Cos there ain't no meat in it ; ) Picture and recipe from the site. See less
Ingredients
- 6 medium aubergines (eggplant) shopping list
- 3 large mature tomatoes shopping list
- 1 large onion shopping list
- 3 cloves garlic shopping list
- 4 eggs shopping list
- 2 cups grated feta cheese shopping list
- 2 cups grated cheddar or edam shopping list
- olive oil shopping list
- salt & pepper to taste shopping list
How to make it
- Pour 1/2 cup of olive oil in a sauce pan and turn on the gas.
- Preheat oven to high.
- Peel the onion, cut in two and throw in a blender.
- Peel garlic, cut up and throw in blender.
- Cut the tomatoes in 4 and throw in the same blender. Blend until fairly chopped.
- Pour tomato mix in the saucepan, stir, cover with lid and let it boil for 5 minutes on hight heat.
- Peel the aubergines and cut them in 1/4 inch - 0.5 cm slices.
- Take a deep baking pan or pyrex and with a greased cover oil the surface.
- Make a layer of aubergines and pour as much tomato sauce on them as to cover them up. Throw 2 handfulls of both cheeses on top.
- Make another 2 layers of aubergines and repeat with the tomato and cheese.
- In a bowl beat the eggs and pour on top of the tomato sauce.
- Bake in the oven on high heat for 30-35 minutes. Bonne Appetite!
The Rating
Reviewed by 14 people-
A vegetarian moussaka! Nice!
misslizzi
in Philadelphia loved it
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One word Dana...YUMMMMM!!! gets my 5 thanks!!!!
neena51
in Hollywood loved it
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I love Moussaka! what can I say but ... you got my 5
shirleyoma
in Cove loved it
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