Vegetable moussaka

1. 

sunflower oil 2 tbsp • onion 7 oz (200 g)

Finely chop an onion and cook it in oil in the larger pot.

2. 

carrots 14 oz (400 g)

Add coarsely grated carrot to the pot .

3. 

pattypan squash 14 oz (400 g)

Add coarsely grated pattypan squash (or other kind of pumpkin).

4. 

water 6.75 tbsp (100 ml) • ground black pepper 0.25 tsp • ground white pepper 0.25 tsp • salt 0.5 tsp • ground cinnamon 0.5 tsp • oregano 1 tsp

Pour a little water in, season with pepper and cook covered for about 20 minutes.

5. 

tomato paste 1.1 cup (250 ml) • garlic 4 cloves

Add tomato paste and cook for 20 more minutes to evaporate excess water. Flavor with pressed garlic.

6. 

eggplant 1.8 lb (800 g) • sunflower oil

Cut eggplant into slices and fry from both sides in a little oil.

7. 

potatoes 14 oz (400 g)

Peel potatoes and cook them in the salted water for 10-15 minutes. Let them cool and slice them.

8. 

sunflower oil 1.75 tbsp (25 ml)

Spread individual layers in the greased baking pot or baking tin. Start with potatoes.

9. 

Add layer of eggplant.

10. 

Flatten layer of vegetable mixture.

11. 

unsalted butter 1.75 oz (50 g) • all-purpose flour / plain flour 2 tbsp

Melt butter in a smaller pot and stir in flour.

12. 

semi skimmed milk 1,5% 1.7 cup (400 ml)

Gradually add small amounts of milk stirring constantly until the mixture thickens and we get bechamel sauce.

13. 

Equally spread bechamel on top of the moussaka.

14. 

Bake in well preheated oven at 430°F (220°C) for about 40 minutes.