Vegetable moussaka with feta

Name: Vegetable moussaka with feta
Yield: 1
Ingredients: 1 Aubergine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Onions; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 5 Tomatoes; 1/2 cobbled flatbread; 2 (150 g each) Packages; 7-10 Tbsp PATROS FETA; 200 g Schmand; 7-10 Tbsp Thyme and pepperoni

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Aubergine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Onions
2 Garlic cloves
4 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
5 Tomatoes
1/2 cobbled flatbread
2 (150 g each) Packages
7-10 Tbsp PATROS FETA
200 g Schmand
7-10 Tbsp Thyme and pepperoni

Directions

1
##Aubergine## wash, clean and cut lengthwise into thin slices. Sprinkle thinly with salt and leave to stand for about 15 minutes.
2
##Peel and finely dice onions and garlic. Heat 1 tablespoon of oil in a frying pan. Brown the onions and garlic in it. Add the canned tomatoes and juice and bring to the boil.
3
Cover and simmer for about 10 minutes, crushing the tomatoes finely. Season with salt, pepper and 1 pinch of sugar.
4
Wash and slice the tomatoes. Cut flat bread crosswise into slices of approx. 2 cm wide. Crumble 2 slices. Dab aubergine. Heat 3 tablespoons of oil bit by bit in a large pan. Fry the aubergine in it in portions on each side until golden brown and remove.
5
Drain on kitchen paper.
6
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Cut feta into slices. Spread some tomato sauce on the bottom of an ovenproof dish. Layer the rest of the sauce, eggplant, tomatoes and bread slices alternately.
7
Finish with gravy. Spread the sour cream on top. Cover with feta and sprinkle with breadcrumbs. Bake in a hot oven for 40-45 minutes. Garnish moussaka with thyme and pepperoni.