Anna’s Yiayia’s Kitchen: Cheaters Moussaka (Eggplant, pumpkin, spinach bake)

Served with a fresh cabbage salad

My Yiayia (Greek grandmother) Dimitra always had an abundant garden kitchen, Thathad three plots. We knew it was spring when her cheater’s mousakka would grace the table. She would throw whatever was in season at it….so feel free to improvise with your own bounty.

Ingredients (for 4 people)

• 6 medium-sized eggplants (the earlier you cut them, the tastier they are)
• 1 Pumpkin
• 2bunch of spinach/silverbeet
• 1 large bottle of tomato pasada
• 3 spanish onions
• 500gms of feta cheese
• 2 teaspoons of dried rosemary or oregano or thyme
• 2 teaspoons of olive oil
• Salt
• 2 tablespoons of butter
• 200 gms of grated parmesan cheese
• Cabbage salad
• ½ white cabbage
• 1 bunch of shallots
• 3 lemons
• 2 tabspoons of olive oil

Method

1. Clean the pumpkin and bake for 20 mins
2. Slice the eggplant, salt and fry till lightly coloured.
3. Place eggplant on plate with kitchen paper to remove oiliness
4. Take pumpkin out of oven and let cool.
5. Wash spinach 3 times and slice to width of little finger.
6. Dice onions and saute in 1 teaspoon of butter in saucepan with herbs,
7. Add all of Tomato pasada and add salt
8. Each prepared vegetable will need its own plate.
9. Assemble
   • Add 1 teaspoon of butter to baking dish and heat
   • Lay a layer of pumpkin (1 of 3)
   • Add a couple tbspoons of tomato pasada  ( 1 of 4)
   • Add a layer of spinach (1 of 3)
   • Add a layer of eggplant (2 of 3)
   • Add a couple tbspoons  of tomato pasada (2 of 4)
   • Add a thin layer of spinach ( 2 of 4)
   • Layer crumble feta (1 of 2)
   • Lay a layer of pumpkin (2 of 3)
   • Add a couple tbspoons of tomato pasada  (4 of 4)
   • Add a layer of spinach (3 of 4)
   • Add a layer of eggplant (2 of 3)
   • Add a couple tbspoons of tomato pasada (3 of 4)
   • Add a layer of spinach (4 of 4)
   • Then finsh off with the rest of pasada, and finally with crumbled feta and sprinkle with parmesan.
10. Bake for 15 – 20 mins (till pumpkin is soft)

Salad preparation

1. Thinly slice cabbage
2. Thinly slice shallots and add to cabbage
3. Juice 3 lemons
4. Add to olive oil and whip with fork for 2 mins
5. Then add to cabbage and mix throughout and……voila!