Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegetable moussaka. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Pour sauce over vegetables and sprinkle with Parmesan cheese. An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce.
Vegetable Moussaka is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Vegetable Moussaka is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have vegetable moussaka using 23 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable Moussaka:
- Take 1 large Eggplants
- Get 300 grams with skin Kabocha squash
- Get 1/2 large Onion
- Get 1 to 2 tablespoons Olive oil
- Make ready 1 dash Coriander or Parsley
- Take Chickpea tomato sauce
- Get 1 can Chickpeas
- Get 1 can Canned diced tomatoes
- Get 1 tsp Olive oil
- Make ready 2 clove Garlic
- Get 1 tbsp White wine
- Get 2 tbsp Ketchup
- Take 1/2 tsp Soy sauce
- Take 1 Bay leaf
- Get 1 pinch each Herbs such as rosemary, thyme, and basil
- Get 1 Salt and pepper
- Prepare Yorgurt sauce
- Get 200 ml Plain yogurt (unsweetened)
- Make ready 1 Egg
- Take 1/2 tsp or your preference Salt
- Get 1 pinch Pepper
- Prepare Cheese
- Prepare 60 grams Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)
Line a baking sheet with Assemble the Moussaka. Vegetable Moussaka of pan fried eggplants and zucchinis layered with a tomato based sauce, topped with cheese and baked. Place the aubergine slices on the top, overlapping where necessary. Traditionally, moussaka is made with meat as well as vegetables.
Instructions 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.
It's actually a layered casserole dish, very similar to lasagna. Most often, moussaka is made with slices of eggplant, sometimes with. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. A hearty but lower-fat dish packed with vegetables and higher in fibre, topped with cheesy-spiced yogurt. Spoon half the mixed vegetables into a casserole, add half the sauce and the remainder of.
So that’s going to wrap this up with this special food vegetable moussaka recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
