Ingredients 2 round eggplants
2 large tomatoes
250 ml cream
125 g grated cheese
1 tbsp cornflour
Preheat oven at 180c and grease an oven proof dish.
Slice eggplants, leave in salted, cold water for a few minutes and drain. Fry in hot oil until done.
Peel potatoes and half-boil or steam until half done. Slice thinly.
Peel carrots and slice thinly. Put aside.
Slice tomatoes thinly.
Prepare white sauce. Sautée diced onion in 1 tbsp olive oil, pour in cream, add grated cheese, salt, pepper and thyme. Dilute 1 tbsp cornflour in a little water and pour into the sauce. Bring to boil until sauce thicken. Take off heat.
Prepare the white sauce
Put a first layer of eggplants in your dish, followed by the sliced tomatoes and potatoes and top with carrots.
Pour over the white sauce and bake in hot oven for 30 minutes or until done.
Moussaka Veg was served here with crispy baked Kentucky-style chicken.