for 4 people

Vegetable bolognese

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
2 tbsp	tomato puree
½ dl	balsamic vinegar
4 dl	vegetable bouillon
300 g	courgettes, coarsely grated
200 g	carrots, cut into cubes
200 g	celeriac, cut into cubes

Aubergines

	olive oil for frying
500 g	aubergines, cut into slices approx. 5 mm thick
½ tsp	salt

Assemble

4 dl	single cream for sauces
¼ tsp	salt
a little	pepper
300 g	mealy potatoes *-*
250 g	feta, crumbled

How it's done

Vegetable bolognese

Heat the oil in a wide pan. Add the onion and garlic, sauté briefly. Add the tomato puree and cook for approx. 3 mins. Pour in the balsamic, reduce by half. Pour in the stock, add the courgette, carrots and celeriac, cook (uncovered) for approx. 15 mins.

Aubergines

Heat the oil in a non-stick frying pan. Fry the aubergine slices in batches for approx. 3 mins. on each side, season with salt, set aside.

Assemble

Season the single cream. Layer the vegetable bolognese, aubergines, potatoes, single cream and feta in the prepared dish, finishing with a layer of single cream and feta.

Bake

Approx. 40 mins. in the centre of an oven preheated to 200 °C. Remove the moussaka and leave to stand for approx. 5 mins. before serving.

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