Gluten Free/ Low Carb/ Vegetarian

Aubergine (Eggplant) Moussaka with Sauteed Turnips

I have been playing with turnips as a substitute to potato for our change to a low carb but tasty lifestyle.    So I thought I would try it in moussaka and it worked perfectly.   This is my favourite moussaka recipe so far….

INGREDIENTS

2 large aubergines (eggplant)

5 turnips

1 large courgette

4 tbspn olive oil

1 portion of tomato sauce

2 eggs, beaten

300ml Greek Yoghurt

75g Cheddar cheese

Garlic powder

1 tspn dried oregano

pinch of grated nutmeg

METHOD

  1. Remove  top of the auberines and then slice lengthways.   Put into a colander, sprinkle with salt and leave for 30 minutes.   Wahs and pat dry with kitchen towel.
  2. Peel and thinly slice the turnips.
  3. Remove the top of the courgette and slice into rounds.
  4. Preheat the oven to 190C/375F degrees.
  5. Heat the oil in a large frying pan and gently fry the aubergine slices until golden.  Set aside and repeat for the turnip slices and courgette slices.   Season the turnip slices with the garlic powder.
  6. Place a layer of the turnips on a bottom of a glass baking dish.   The next layer is the aubergine, then the courgette.  Sprinkle with half of the oregano.   Cover with a layer of the tomato sauce.  Repeat the layers again.
  7. Mix the eggs, yoghurt and cheese together. Season with the nutmeg, salt and pepper.
  8. Pour the yoghurt mixture over the vegetable layers.
  9. Bake in the oven for 1 hour until the top is golden.
  10. Eat and enjoy!

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1 Comment

  • Reply
    Prinisha
    August 25, 2011 at 1:28 pm

    Looks yummy, have to try it….

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