Vegetarian moussaka (1 person)Ingredients:
1 aubergine 1 courgette 1 red pepper 1 onion 300 g of 0% fat cream cheese ½ bunch of chives 2 large tomatoes 1 clove of garlic 1 egg, 1 teaspoon of Parmesan cheese 1 vegetable stock cube salt and pepper
Preparation (2H30)
- Slice the aubergine lengthwise and cover with coarse salt to remove the water from the vegetable.
- Cut the courgette into medium slices and the pepper into strips, then fry them in a non stick frying pan with ¼ vegetable stock cube and 3 tablespoons of boiling water to soften the vegetables.
- Now rinse your aubergines with cold water and then wipe with kitchen paper and cut into slices Fry the sliced onion, the sliced aubergine and crushed garlic with a tablespoon of water in another non stick frying pan (always pour the vegetables when the pan is hot and the liquid boiling).
- Add to this garlic onion mixture, the tomatoes cut into small cubes, then add ½ glass of water, salt and pepper and cook on a low heat for ½ hour.
- When the eggplants are ready, rinse with cold water and then wipe with kitchen paper (sopalin)
- Mix the cottage cheese with chopped chives.
- In a non stick baking dish, put a layer of aubergine slices, then courgette, then peppers, then a layer of tomatoes, cover the last layer with a layer of cottage cheese, then repeat the layer of Eggplant, zucchini, peppers, tomatoes, cottage cheese, then to finish, put the beaten egg and parmesan mixed, salted and peppered,
- then bake in a preheated oven at 180 ° C for 1 hour.