RecipeStripper

Clean recipe · gousto.wiki

Greek Vegetable Bake

Our Greek inspired bake is somewhere between a ratatouille and a moussaka. You'll roast aubergine and courgette, combine them in a tomato sauce, press them down into a delicous layer, top them with a cheesy home-made béchamel sauce and crispy panko breadcrumbs. Served with a fresh side salad. Cosy, comforting and wholesome.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
45 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Greek Vegetable Bake

Ingredients

  1. Aubergine
  2. Dried Bay Leaf
  3. 1tbsp Italian Dried Oregano
  4. 1tbsp White Wine Vinegar
  5. 1tsp French Dijon Mustard
  6. 0.5 x 1tsp Ground Cinnamon
  7. 2 Courgettes
  8. 2 x 1tbsp Rich Tomato Paste
  9. 3 Garlic Cloves
  10. 3 Tomatoes
  11. 30g Panko Breadcrumbs
  12. 50g Corn Salad
  13. 80g Italian Hard Cheese

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Slice the aubergine[s] into quarters lengthways, then into thin slices Slice the courgettes thinly Add the sliced aubergine and courgette to a baking tray season generously with salt and pepper, drizzle with olive oil and a pinch of the oregano, then pop in the oven until step 6
  2. Meanwhile, cut the tomatoes into wedges Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat Once hot, add the tomatoes with a pinch of both salt and sugar and cook them for 3 min or until beginning to soften Meanwhile, peel and finely chop (or grate) the garlic
  3. Add the cinnamon and 2/3 of the garlic to the tomato pan and cook for a further min, then add the tomato paste, the remaining oregano and a small drizzle of the vinegar and stir until combined Add 100ml [200ml] water and cook for 5-7 min or until thickened to the consistency of a pasta sauce
  4. Transfer the tomato sauce to a bowl, wipe the pan clean and return it to a medium heat Add 40g [80g] butter to the pan Once melted, add 1 tbsp [2 tbsp] flour, stirring constantly with a wooden spoon for 1 min, until combined
  5. Add 300ml [600ml] milk and whisk into a smooth sauce, then add the bay leaf[ves], remaining garlic and cook for 3-5 min until thickened Meanwhile, grate the cheese Once the sauce has thickened, remove it from the heat and add most of the cheese Season with salt and pepper and remove the bay leaf[ves] - this is your béchamel sauce
  6. Remove the aubergine and courgettte from the oven and combine with the tomato sauce Add the vegetables to an oven proof dish (or individual ones) and pat them down into a layer Top with the béchemal and scatter the panko breadcrumbs and remaining cheese over the top
  7. Put the bake in the oven for 10-15 min or until golden on top and bubbling Meanwhile, combine the mustard and remaining vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper - this is your dressing
  8. Dress the salad once the bake is cooked and serve to the side Enjoy!