Vegetarian Moussaka
- 1 large aubergine, thinly sliced
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 400g cooked chickpeas
- 300g cooked black soy beans
- 2 tbsp salted herbs
- ½ tsp black pepper
- 2½ cups water
- 1 tbsp dried oregano
- 2 tbsp dried parsley
- 1 tbsp cumin
- ¼ tsp fennel seeds
- 1 large can diced tomatoes
- 1 cup water
- 4 cups fresh baby spinach leaves
- 1 ¼ cup fat free Greek yogurt
- 1 cup cottage cheese
- ½ cup buttermilk
- 3 eggs
- ¼ tsp salt
- ¼ tsp pepper
- 100g Sharp Cheddar Cheese
- Fresh flat leaf parsley to garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Aubergine, large (1)
- Baby spinach, fresh leaves (4 cups)
- Chickpeas, cooked (400 g)
- Cumin (1 tbsp)
- Flat leaf parsley, Fresh (1)
- Herbs, salted (2 tbsp)
- Onion (1)
- Oregano, dried (1 tbsp)
- Parsley, dried (2 tbsp)
- Soy beans, cooked black (300 g)
- Tomatoes (1 large can)
- Cooking & Baking
- Black pepper (1/2 tsp)
- Fennel seeds (1/4 tsp)
- Garlic cloves (2)
- Olive oil (1 tbsp)
- Pepper (1/4 tsp)
- Salt (1/4 tsp)
- Drinks
- Water (3 1/2 cups)
- Dairy
- Buttermilk (1/2 cup)
- Cheddar cheese, Sharp (100 g)
- Cottage cheese (1 cup)
- Greek yogurt, fat free (1 1/4 cup)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published April 1, 2012 (10 months ago).
46 people saved this recipe.
