Vegetable Moussaka
- 2 big aubergines cut into round slices
- 5-6 medium potatoes boiled, peeled and sliced
- 8 tomatoes puréed
- 2 red onions finely chopped
- 1 teaspoon simba mbili garlic powder
- ½ Teaspoon parsley
- ½ Teaspoon simba mbili red chilli powder
- 1 teaspoon sugar
- Grated cheese
- Olive oil
White sauce
- 1 tablespoon butter
- 1 tablespoon corn flour
- 1 cup milk
- ¼ Teaspoon simba mbili black pepper ground
- Salt to taste
- Drizzle olive oil over the sliced aubergines and bake in the oven for half an hour at 180°C.
- To make the white sauce, heat butter in a sauce pan, add corn flour and mix well. Add milk, black pepper ground and salt . Stir continuously until thick. Keep aside.
- Heat 1 tablespoon olive oil in a separate sauce pan, add onions, garlic powder, parsley, red chilli powder, sugar and tomato purée. Let it cook.
- In a baking tray, arrange baked aubergines. On top of the aubergines layer the white sauce and place slices of the boiled potatoes. Layer more white sauce and add tomato gravy. Repeat the layers. On the last layer add grated cheese and bake it at 180°C.
