Vegetarian Moussaka

(serves 6 - 8)

ingredients
1 large zucchini
3 large potatoes
2 large eggplants (or 3 smaller ones)
3 cloves garlic
2 large tomatoes
portobello mushrooms (1 packet)
feta cheese (1 packet)

olive oil
fresh oregano
fresh basil
cayenne pepper
cumin powder
sea salt
black pepper
(sundried) tomato paste

grated cheddar cheese
grated parmesan cheese
1/4 of a packet of butter
wheat flour
milk
3 egg yolks

preparation
Peel the potatoes and garlic cloves. 
Slice the zucchini, potatoes into thin slices.
Slice the eggplants into slices as well but thicker than the zucchini.
Slice the tomatoes into thin slices. 

Line a baking tray with baking paper and spread the eggplant slices over the baking tray. Sprinkle the eggplant with olive oil and sprinkle a bit of salt over the eggplant as well. 
Slice the garlic and place the garlic slices between the eggplant slices.
Put in a preheated oven at 180C and bake the eggplant for about 30 minutes, till the eggplant is nicely browned. 

Meanwhile, parboil the potato slices. 
Roast the zucchini slices in a frying pan or skillet with a little olive oil. 
Keep aside when done. 

Cut the mushrooms into small pieces (to give it a minced meat texture), and bake them in olive oil in a frying pan. Add some black pepper for seasoning. 

Make a bechamel sauce by melting the butter in a small pan. Add the flour gradually and keep whisking till you get a nice ball of butter and flour. Gradually add in the milk and keep stirring to get a smooth sauce. 
Whisk the egg yolks and add to the sauce on low heat, stir till it is integrated with the sauce.
Add part of the grated cheddar to the sauce.
Add seasoning, cayenne pepper, cumin to taste (I don't measure, just go by feeling and taste). 

Now take your oven dish and butter the bottom and sides.
Start assembling the dish.  
Put a layer of potato slices at the bottom, followed by a layer of zucchini.
Layer of eggplant. 
Layer of mushrooms and crumble the feta cheese and add the feta cheese with the mushrooms. 
Add tomato paste and spread it out over the layer.
Add some of your fresh herbs (I used basil and oregano leaves, the basil finely chopped) to this layer as well. 
Add a layer of tomato (I like it fresh).
Another layer of potatoes, a layer of zucchini and a layer of eggplant. 
Now add your bechamel sauce as the final layer and make sure it fully covers the top. 
Sprinkle grated parmesan and the remaining grated cheddar over the top of the sauce. 

Now that the dish is fully assembled, bake it in a preheated oven at 190C for 45-50 minutes. 

Serve it with a tzatziki (Greek yoghurt, cucumber and dill dip) to balance the heaviness of this dish. 

For a non-vegetarian version, you can exchange the mushrooms/feta mix with minced meat and onions. 

Roasted capsicum & tomato soup

(Serves 4-6)

Ingredients:
3 large red capsicums
1 large red onion
6 large tomatoes (or 8 smaller ones)
Fresh basil
Fresh rosemary
Olive oil
3 cups of stock
Tomato paste (i used Leggos stir through instead for extra flavour)
Roasted pumpkin seeds for garnishing

Preparation:
Cut the capsicum and onion into wide strips.
Sprinkle oven dish with olive oil, arrange the capsicum & onions on the dish and sprinkle a bit more olive oil over it. 
Arrange a few twigs of rosemary and basil leaves over the capsicum.

Put in preheated oven (around 200C) for 45-50 mins until the edges of the vegetables are slightly charred and the capsicum has softened but is still in shape.

While the capsicum is baking, heat a pan of water on the stove and cut a cross on top of the tomatoes. Dip the tomatoes into the boiled water for a minute and take them out soon as the skin comes loose. Remove the skins of the tomatoes. 
Cut them up into smaller parts and make your stock. Add the tomatoes to it. Cook till tomatoes get soft (about 5-10 minutes).

For the capsicum & onion, remove the rosemary and basil leaves (they have infused their flavour already with the capsicum) and cut the capsicum & onion to slightly smaller chunks. Add them to the tomato soup, bring to boil and let simmer for a few minutes.

Switch the heat off and use a stick blender to make it smoother.
Serve with a few rosemary & basil leaves & roasted pumpkin seeds (or pine nuts).