How to cook
Clean the vegetables and cut them - slice the onions into strips, dice the zucchini and grate the carrots. Heat some oil in a pan and fry the onions, carrots and zucchini for 5 minutes. Add the rice and stir well.
Season with salt, curry and pour the mixture into a greased oven dish. Add a glass of water to the pan to deglaze it. Pour this liquid over the moussaka and top it up with another 1 1/2 cups of water. Put the moussaka to bake for 30-40 minutes in a moderately heated oven.
Beat the eggs with yoghurt and mix them with 1 tablespoon of oil. Finally top the moussaka with zucchini and carrots with the topping, sprinkle it with finely chopped dill and grated cheese. Put the moussaka back to bake until the topping hardens for about 10 minutes.
Serve the moussaka with zucchini and carrots cool.