About this recipe:This is a clever variation on the traditional, meat-based Greek dish that is usually quite high in fat. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by borlotti beans. The dish is topped in the traditional way but with a yoghurt-based sauce.
2 courgettes, sliced
1 aubergine, sliced
300g new potatoes, scrubbed and sliced
2 red peppers, deseeded and cut into thick strips
400g can borlotti beans, drained and rinsed
4 ripe tomatoes, about 450g in total, chopped
3 tbsp chopped fresh basil
2 tbsp olive oil
150g plain low-fat natural yoghurt
1 egg, lightly beaten
30g Parmesan or Italian-style hard cheese, freshly grated
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180°C/ gas 4. Bring a large pan of salted water to the boil. Add the courgettes and cook for 2 minutes. Remove from the water with a draining spoon and drain well on kitchen paper. Add the aubergine slices to the water and cook for 2 minutes, then remove and drain. Add the potato slices to the water and cook for about 8 minutes until just tender. Drain and set aside with the other blanched vegetables.
Meanwhile, heat a cast-iron, ridged griddle over a high heat. Cook the pepper slices for about 5 minutes, turning occasionally, until slightly charred all over and starting to soften. Remove from the pan and roughly chop.
Combine all the vegetables with the beans, chopped tomatoes and basil in a large baking dish. Drizzle over the olive oil, season to taste and stir well.
In a mixing bowl, stir together the yoghurt, egg and Parmesan cheese until blended. Spread this mixture over the top of the vegetables in an even layer (it may not cover the vegetables completely, depending on the shape of the dish).
Bake for 40 minutes or until the vegetables are tender and the topping is golden brown.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
For non-vegetarians, add 200g chopped cooked chicken to the vegetables in step 3 and omit the beans. * To save time, instead of grilling peppers, you can use bottled grilled pimiento peppers, cut into strips.
You can prepare all the vegetables a day ahead, up to the end of step 3. Cover and refrigerate. When ready to use, allow to come to room temperature, then cover with the yoghurt mixture and bake as described.
Tried this recipe but instead of boiling the veg I grilled them on the 'lean mean' (no oil!) - I layered the veg with the tomatoe and bean mix to which I had added garlic/paprika/chilli and onions. Also the yogurt topping is fantastic - it really gives it a luxurious topping (I put nutmeg on the top) and fantastically low fat! Also I left out all of the oil and it wasn't missed! I added about 2/3 more yogurt to the topping mix and it was still perfectly set. A fab lowfat family dinner! Thanks!
Update - it freezes very well! - 18 Feb 2012
Great recipe as you can see the idea can develop on. Griddled the Aubergine & Courgettes. Had some leftover homemade boston beans with lentils so added them instead of the tinned beans and tomatoes. Thank you for the ideas. - 04 Jun 2015