Guide to Prepare Vegetable Moussaka in 12 Minutes for Young Wife

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, vegetable moussaka. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Learn How to make Traditional Greek Moussaka. 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.

Vegetable Moussaka is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Vegetable Moussaka is something which I have loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Vegetable Moussaka:

1. Take 1 large Eggplants
2. Prepare 300 grams with skin Kabocha squash
3. Prepare 1/2 large Onion
4. Take 1 to 2 tablespoons Olive oil
5. Prepare 1 dash Coriander or Parsley
6. Take Chickpea tomato sauce
7. Prepare 1 can Chickpeas
8. Make ready 1 can Canned diced tomatoes
9. Make ready 1 tsp Olive oil
10. Get 2 clove Garlic
11. Prepare 1 tbsp White wine
12. Make ready 2 tbsp Ketchup
13. Prepare 1/2 tsp Soy sauce
14. Take 1 Bay leaf
15. Take 1 pinch each Herbs such as rosemary, thyme, and basil
16. Get 1 Salt and pepper
17. Make ready Yorgurt sauce
18. Make ready 200 ml Plain yogurt (unsweetened)
19. Get 1 Egg
20. Make ready 1/2 tsp or your preference Salt
21. Get 1 pinch Pepper
22. Get Cheese
23. Take 60 grams Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)

Traditionally, moussaka is made with meat as well as vegetables. It's actually a layered casserole dish, very similar to lasagna. Most often, moussaka is made with slices of eggplant, sometimes with. This vegetarian moussaka recipe may have a long cooking time, but freeze leftovers for a quick and easy midweek meal.

Instructions to make Vegetable Moussaka:

1. Prepare the vegetables.
2. Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand.
3. 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.
4. Slice the onion and lightly sauté in a heated olive oil.
5. Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices.
6. Rinse the eggplant and wipe off excess water.
7. 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.
8. For the chickpea tomato sauce.
9. Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic.
10. 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.
11. Salt and pepper to taste at the end.
12. For the yogurt sauce.
13. Combine the yogurt and eggs really well and salt and pepper to taste.
14. Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe.
15. 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.
16. 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.)
17. Bake in preheated oven for about 30 minutes or until the top becomes golden brown.
18. Sprinkle finely chopped coriander or parsley on top if desired.

If you've wondered how to make a vegetarian moussaka recipe, this is a great one to use. Filled with aubergines & lentils, as seen on Friday Night Feast. Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. Stock powder - I like using Vegeta or chicken or vegetable stock powder to flavour the white sauce because it adds more flavour than plain. Try this vegetable moussaka with thinly slices potatoes and spinach leaves, which make Moussaka is a famous dish from Mediterranean and Balkan countries, and there're lots of ways to cook it.

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