Vegetable Moussaka

Ingredients:

• 1 tablespoon chicken stock
• 1 chopped onion (large)
• 1 large eggplant
• 500gms potatoes
• 1/2 tspn dried basil
• 2 cloves crushed garlic
• 1/2 tspn dried chives
• 1 cup mushrooms
• 1/2 tspn dried marjoram
• 4 tomatoes, peeled, de-seeded and chopped
• 1 tbspn tomato paste
• pepper and paprika to taste
• serves 4

Topping:

• 50 ml skim milk
• 2 tablespoons low fat cottage cheese
• 1 tablespoon each of rice bran & barley bran
• pepper to taste
• herbs to taste

Directions:

1. Saute onion and garlic in stock ‘till tender, add tomatoes and paste, simmer 5 minutes, stir in remaining ingredients and simmer 15 minutes. Set aside.
2. Boil potatoes, cool slightly and slice 1 cm thick.
3. Slice eggplant 1 cm thick and blanch in boiling water 1 minute drain and put on absorbent paper.
4. Prepare topping by blending skim milk with low fat cottage cheese . Mix in rice bran and barley bran. Add pepper and herbs to taste and spread over top of moussaka.
5. Layer, first potato slices, then vegetable sauce, then eggplant, finishing with vegetable sauce and topping.
6. Bake in a moderate oven for 20 minutes (covered), uncover and bake for a further 10 minutes, or until topping is golden.