Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegetable moussaka. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Build your own fruit and vegetable cages with our aluminium tubing and joiners. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Combine all the vegetables with the beans, chopped tomatoes and basil in a large baking dish.
Vegetable Moussaka is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Vegetable Moussaka is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetable moussaka using 23 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Vegetable Moussaka:
- Make ready 1 large Eggplants
- Make ready 300 grams with skin Kabocha squash
- Make ready 1/2 large Onion
- Get 1 to 2 tablespoons Olive oil
- Prepare 1 dash Coriander or Parsley
- Prepare Chickpea tomato sauce
- Take 1 can Chickpeas
- Get 1 can Canned diced tomatoes
- Get 1 tsp Olive oil
- Prepare 2 clove Garlic
- Prepare 1 tbsp White wine
- Take 2 tbsp Ketchup
- Get 1/2 tsp Soy sauce
- Prepare 1 Bay leaf
- Prepare 1 pinch each Herbs such as rosemary, thyme, and basil
- Take 1 Salt and pepper
- Take Yorgurt sauce
- Make ready 200 ml Plain yogurt (unsweetened)
- Make ready 1 Egg
- Take 1/2 tsp or your preference Salt
- Prepare 1 pinch Pepper
- Prepare Cheese
- Prepare 60 grams Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)
Stir in the softened lentils, add a good seasoning of salt and pepper, then mix until everything is thoroughly combined. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste,.
Steps to make Vegetable Moussaka:
- Prepare the vegetables.
- Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand.
- Lay paper towel over the eggplant and place a weight on top of it. Let it sit for about 30 minutes to remove the bitterness from the eggplant.
- Slice the onion and lightly sauté in a heated olive oil.
- Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices.
- Rinse the eggplant and wipe off excess water.
- In a skillet over medium heat, heat 1-2 tablespoons of olive oil and sauté the eggplant until browned. If it takes a long time to cook through, add a small amount of water.
- For the chickpea tomato sauce.
- Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic.
- In hot olive oil, sauté the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper). Simmer over low heat for about 20 minutes.
- Salt and pepper to taste at the end.
- For the yogurt sauce.
- Combine the yogurt and eggs really well and salt and pepper to taste.
- Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe.
- In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly.
- Top it with cheese and pour the yogurt sauce over it. (It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.)
- Bake in preheated oven for about 30 minutes or until the top becomes golden brown.
- Sprinkle finely chopped coriander or parsley on top if desired.
Pour tomato mixture over vegetables; repeat layering, finishing with a layer of aubergine and courgette. Meanwhile, in a small saucepan combine butter, flour and milk. Add the soy sauce, cinnamon, oregano and mint, and cook for another minute. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Vegetarian recipes; Remove recipe Save recipe Save Remove recipe Save recipe Print Rate.
So that’s going to wrap it up with this special food vegetable moussaka recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
