Karen Moulin
Serves 4-6
This dish can be made ahead of time and cooked when needed. Leftovers are great, I sometimes make it a 1/3 bigger so I do have some leftover for the next day!
Ingredients
- 1 large eggplant
- salt
- olive oil
- 100 g feta cheese(garlic & cumin flavour works well)
- 125 g cottage cheese
- freshly grated parmesan cheese
- sauce
- 1 tablespoon olive oil
- 1 large onion, chopped
- 250 g button mushrooms, sliced
- 2 medium courgettes, sliced
- 1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped
- 410g can chopped tomatoes ( Moroccan flavour works well)
- 1/2 cup red wine
- 1 tablespoon freshly chopped parsley
- salt and pepper to taste
- * keep the veggies reasonably chunky*
- White Sauce
- 60 g butter
- 1/4 cup plain flour
- 1 teaspoon mustard powder
- 2 cups milk
- 1 egg, beaten
- freshly grated nutmeg
- salt & pepper to taste
