WHAT?
1 aubergine in slices
2 sliced courgettes (if they have flowers, even better)
50g. Fava beans
1 grated carrot
2 bay leaves
2 tomatoes chopped
Pinch of sugar
1 red pepper
1 onion, 3 garlic cloves, chilli
Salt, pepper, oregano, fresh basil
1 tablespoon olive oil, 2 teaspoons vinegar
For the béchamel
2 sweet potatoes
2 tablespoons Greek yoghurt
1 tablespoon Greek extra virgin olive oil
A little bit grated nutmeg
Salt, pepper
HOW TO?
1️⃣Cook the sliced aubergines and courgettes in boiling water for 15-20 minutes. Remove from the heat.
2️⃣Cook the fava beans in boiling water with the bay leaves for 10 minutes. Drain the excess water.
3️⃣In saucepan sauté the onion, chilli, garlic in 1 tablespoon olive oil for two minutes. Add the grated carrot, the pepper and steam the vinegar away. Add the chopped tomatoes and some sugar, pepper and salt and let cook for ten minutes. After cooked, add fresh basil.
4️⃣In a greased oven tray start the layers. First half the aubergines (with salt, pepper, oregano, vinegar), then half courgettes with their flowers, then fava beans mix. Rest of courgettes and aubergines.
5️⃣Cook the sweet potatoes and mash. Add yoghurt, olive oil, a little bit of nutmeg, pepper and salt. Finish the veggie moussaka with with a layer of the mash. Cook at preheated oven at 200 degrees for 20 minutes covered in foil. Remove the foil and cook for another 10 minutes. Serve with fresh basil at top.
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