Simple Way to Make Any-night-of-the-week Vegetable Moussaka
Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Vegetable Moussaka. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vegetable Moussaka, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetable Moussaka delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vegetable Moussaka is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can have Vegetable Moussaka using 19 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Vegetable Moussaka:
- 450 grams Aubergines, sliced
- 115 grams Whole Green Lentils
- 600 ml Vegetable Stock
- 1 Bay Leaf
- 45 ml Olive Oil
- 1 Onion, sliced
- 1 clove Garlic
- 225 grams Mushrooms, Sliced
- 400 grams Chick Peas, rinsed & drained
- 400 grams Chopped Tomatoes
- 30 ml Tomato Puree
- 10 ml Dried Herbes de Provence
- 45 ml Water
- 300 ml Natural Yoghurt
- 3 Eggs
- 50 grams Mature Cheddar,Grated
- 1 Salt
- 1 Black Pepper, Ground
- 1 Flat Leaf Parsley for garnish
Steps to make to make Vegetable Moussaka
- Sprinkle the aubergine slices with salt and place in a colander. Cover and leave for 30 minutes to allow the bitter juices to be extracted.
- Meanwhile, place the lentils, stock and bay leaf in a sauepan. Cover bring to the boil and simmer for about 20 minutes until the lentils are just tender. Drain well and keep warm.
- Heat 15ml of the oil in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring. Stir in the lentil, mushrooms, chickpeas, tomatoes, tomato puree, herbs and water. Bring to the boil, cover and simmer gently for 10 minutes
- Preheat the oven to 180°F C. Rinse the aubergine slices, drain and pat dry. Heat the remaining oil in a frying pan and fry the slices in batches for 3-4 minutes, turning once.
- Season the lentil mixture with salt and pepper. Arrange a layer of aubergine slices in the bottom of a large shallow, ovenproof dish or roasting tin, then spoon over a layer of the lentil mixture. Continue the layers until all the aubergines slices and lentil mixture are used up.
- Beat together the yoghurt, eggs and plenty of salt and pepper and pour the mixture into the dish. Sprinkle the grated cheese on top and bake for about 45 minutes until the topping is golden brown and bubbling.
- Serve immediately, garnished with flat leaf parsley.
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So that's going to wrap this up with this special food Recipe of Ultimate Vegetable Moussaka. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!