Do you like the fabulous squeaky texture of that
saltily delicious Greek cheese, haloumi?
you better read on,
Start by pan frying, in a little virgin olive oil,
half a dozen potatoes &
a couple of peeled eggplants/aubergines,
both sliced thinly.
(I didn't peel the potatoes ~ but of course it would be fine if you do.)
Layer these in a glass baking dish
& scatter with a generous handful of chopped fresh basil.
Then pour about 2 cups of tomato sauce on top.
(My husband cooks up fresh tomatoes with masses of garlic
& caramelised onion on weekends,
which he then freezes so we can grab it quickly during the week.
But of course you could use a jar of good store-bought sauce instead.)
Then for the "squeaky cheese" or haloumi,
just sliced and placed in a single layer on top.
Finally, mix up 1+1/2 cups plain yoghurt with
4 free range eggs,
1 tablespoon fresh or dried oregano
+ 2 chopped garlic cloves,
& pour over the top of the haloumi layer.
Bake in a moderate oven for about 30-40 mins...
...and serve to cries of
"Is that for dinner? ~ it smells amazing!".
I just served it with a basil-laden garden salad,
and the general verdict was
"How soon can you make this again?"
Ok, so it's not really moussaka exactly,
but I felt like something sort-of moussaka-ish,
and this was the result.
We had it on Monday for our Meatless Monday meal,
but I somehow figure it will be getting onto the menu on other nights too.
Not bad for a quick,
what can we have for dinner tonight
Recipe & images: blue fruit.