Vegetarian moussaka. Eggplant, zucchini, potatoes and onion are layered with tomatoes and lentils, and baked with a bechamel white sauce. In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. And of course to top our eggplant casserole is none other than creamy bechamel sauce!
It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk is whisked into a butter-flour mixture. Just cover the porcini with boiling water, then set aside to rehydrate. Layer the vegetables in the same procedure as lasagna, alternating the different vegetables. You can have Vegetarian moussaka using 19 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vegetarian moussaka
- You need 3 cups of Boiled Pasta.
- Prepare 1 of Zucchini cut in sliced.
- It's 3-4 of Eggplant cut in sliced.
- It's 1-2 of Tomato cut in sliced.
- It's of For the red sauce:.
- Prepare 3 of Tomato.
- It's 1 tsp of Oregano.
- It's 1 tsp of Cumin Seed.
- Prepare 1 cup of Chopped Olives/Mushroom/ or both.
- It's 1 cup of Chopped Parsley/ Kale or Spinach.
- It's 1 tsp of Corn flour.
- Prepare 3-4 of Green Chilli finely chopped(no or less depending on taste).
- You need 1 tsp of Olive Oil.
- Prepare of For the Béchamel sauce:.
- It's 5 cups of whole milk.
- Prepare 1 tsp of Olive oil.
- It's 3/4 cup of All purpose flour.
- Prepare 1 cup of Parmesan cheese/ Mayonnaise.
- Prepare of Salt and pepper As per taste.
Season between the layers with salt, pepper and parsley. Save most of the tomatoes for the top layer. 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.
Vegetarian moussaka step by step
- Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
- For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
- Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
- Add spinach,salt and cook mix well and cook till thick like pasta sauce.
- For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
- Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
- Again place some veggies and oregano and baked till golden brown at 425 F in oven..
Vegetarian Moussaka Most of the times when you taste a very flavorful dish, like Moussaka for example, and then try its Vegetarian version, it might leave you a bit disappointed and have you really missing that meat inside. This is not the case with this Vegetarian Moussaka. Lately, I've been making it over and over again. Related Video "Moussaka or musaka, often written as musakka, is a meat and vegetable stew, originally made from sliced aubergine (eggplant), meat, and tomatoes, and preferably cooked in an oven. This is the version current among the Turks and Arabs, who may also substitute courgettes (zucchini) for the aubergines. vegetarian moussaka I love moussaka and usually make it with lamb mince in the traditional way.