Mediterranean

Rosemary and Orange Eggplant Potato Moussaka

Name: Rosemary and Orange Eggplant Potato Moussaka
Total time: 42 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 eggplants, sliced; 2 potatoes, peeled and sliced; 2 tomatoes, chopped; 1 onion, chopped; 2 tbsp olive oil; 1/2 cup béchamel sauce; 1/2 cup grated cheese; Salt to taste; 1 tsp chopped fresh rosemary; 1 tbsp orange zest

Earthy rosemary with citrus brightness

42 minutes4 servings

Method

Add rosemary and orange zest to tomato mixture during sautéing step
Preheat oven to 200°C (390°F).
In a pot, sauté onion and tomatoes until soft.
Layer eggplant slices and potato slices in a baking dish, alternating with the tomato mixture.
Top with béchamel and cheese, then bake 25 minutes until golden.

Mains Vegetarian

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