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How To make Vegetarian Moussaka
TOMATO SAUCE:
2 lg Onions
2 T Olive oil
2 T Butter
2 c Mushrooms, minced
-(if you insist upon -using meat, substitute -1 lb ground beef or -lamb for the mushrooms) 3 T Tomato paste
3 Tomatoes, peeled
-and pureed 3/4 c Red wine, dry
1/2 c Parsley, chopped
1 t Cinnamon
1 T Garlic, finely chopped
1 T Oregano
1 t Sugar
BECHAMEL SAUCE:
4 c Milk
1/2 c Butter
6 T Flour
1/8 t Nutmeg
1/4 t White pepper
THE CASSEROLE:
Olive oil 3 lb Eggplant
4 Eggs, beaten
2 c Ricotta cheese
1 c Bread crumbs, dry
2 c Kefalotyri or Parmesan
-cheese, grated First make the tomato sauce: peel and mince onions. Saute onions in about 2 T oil and about 2 T butter, over moderate heat, until they are soft and
lightly colored (about 8 minutes). Add mushrooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely. Start seasoning the eggplants: peel eggplants and slice vertically, about 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30
minutes. Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges. Remove and set aside. Melt one cube butter in a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 T flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly. Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in about 1 1/2 cups flour and saute in olive oil. Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees F. for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse. NOTES: * Vegetarian version of the Greek classic -- This recipe is not for the faint-hearted. It's very good and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! : Difficulty: moderate. : Time: 1 1/2 hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time. : Precision: Approximate measurement OK for eggplant, tomato mixture. : : Moira Mallison (tektronix!moiram) : Organization: Tektronix, Inc. Beaverton, Or : Copyright (C) 1986 USENET Community Trust
How To make Vegetarian Moussaka's Videos
Vegetarian Moussaka Recipe (with the Whatever Pan) | Vegetarian Recipe | Best Cookware
Ingredients
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 tsp thyme
• 1 tsp oregano
• ½ tsp cinnamon
• 1 tbsp tomato puree
• 400 gr chopped tomatoes
• 1 vegetable stock cube
• 160 gr red lentils
• 2 large aubergines
• 2 potatoes
• 250 gr ricotta cheese
• 50 gr cheddar cheese
• Parsley for garnish
Method
• Preheat oven to 200°C.
• Put the lentils into a bowl. Cover with water and set aside to soak.
• Boil the potatoes for 15-20 minutes until just tender.
• Heat olive oil in your Whatever pan, add the onion and cook over medium heat until soft. •Add the thyme, oregano, cinnamon and cook for 1 minute. Stir in the tomato puree, chopped tomatoes and vegetable stock
• Drain the lentils and stir into the tomato sauce, bring to the boil and simmer for around 20 minutes over medium heat, stirring occasionally, until the lentils are soft. Remove from the pan and set aside. Wash the Whatever Pan.
• Meanwhile, drain the potatoes. Scrape the skin off of the potatoes, then cut into thick slices.
• Heat the Whatever Pan until hot then griddle the aubergine in batches until browned and softened and set aside.
• Spoon half the lentil sauce into the pan, then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines.
• In a bowl, mix the ricotta and grated cheddar and spoon the mixture over the aubergines, smooth out to cover the top.
• Bake in the oven for 25 minutes, or until golden brown.
• Garnish with parsley and serve!
Jean Patrique tools used
• The Whatever Pan
#food #cooking #howtocook
Thanks for watching the video Vegetarian Moussaka
AUBERGINE TOMATO CHICKPEA BAKE | Vegan Moussaka | New take on moussaka recipe | Food with Chetna
COOK THE BOOK!
This weeks book is - 'FALASTIN' by Sami Tamimi and Tara Wigley
???? You can find the written recipe by following this link;
MY VEGETARIAN BOOK BOOK IN THE U.K.
Chetna's Healthy Indian Vegetarian
BOOK IN AMERICA
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.
Vegetarian Moussaka Recipe // Twinklesabri
Very simple Vegetarian Moussaka. I'm aware this is not the traditional greek recipe, but that's how my moroccan grand mother used to make it for me. Enjoy and let me know if you try this!
Ingredients:
2 medium eggplants
1 onion
2 cloves of garlic
Fresh coriander
Olive oil
1 can chopped tomatoes
Spices: pinch of salt, pepper, 1/2 tsp cinnamon, 1/2 tsp paprika powder
Cheese (optional)
To make this completely vegan, use plant based cheese or bread crumbs!
Vegan Pad Thaï Recipe:
Easy Hummus Recipe:
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????????I film with a Nikon D3200
????????I edit with iMovie
????????I live in France
????????My name is Sabrina, I'm 20!
Contact: twinklesabri.pro@gmail.com
Vegetarian Moussaka Recipe
Lentils are a great source of plant-based protein. When combined with mushrooms, eggplant, and more, this vegetarian moussaka recipe is ideal for meal prepping or cooking for a crowd.
#recipes #lentils #eggplant
Get the Full Recipe:
Absolute Game Changer Vegetarian Moussaka Recipe | Zucchini Chickpeas & Creamiest Béchamel Ever!!
VEGETARIAN MOUSSAKA: Healthy Mediterranean Diet Recipe for Vegetarian Zucchini & Chickpeas Moussaka.
Made with a lot of love and topped with the creamiest homemade béchamel sauce you have ever tried!
Follow our step-by step method and you will see that it's actually very easy to make!
We cook real Mediterranean food for you on this channel with ingredients we always have at home!
And we want to show you how to make the most of simple, accessible ingredients to prepare easy, affordable healthy food the Mediterranean way! Just like we do it at home ourselves! Enjoy!
Thanks so much & would love to hear from you!
Meggie & Ewa
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