Vegetable Moussaka

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Vegetable Moussaka. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegetable Moussaka is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. Vegetable Moussaka is something which I have loved my whole life. They're fine and they look wonderful.

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 get started with this recipe, we must prepare a few ingredients. You can cook Vegetable Moussaka using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Vegetable Moussaka:

1. 450 grams Aubergines, sliced
2. 115 grams Whole Green Lentils
3. 600 ml Vegetable Stock
4. 1 Bay Leaf
5. 45 ml Olive Oil
6. 1 Onion, sliced
7. 1 clove Garlic
8. 225 grams Mushrooms, Sliced
9. 400 grams Chick Peas, rinsed & drained
10. 400 grams Chopped Tomatoes
11. 30 ml Tomato Puree
12. 10 ml Dried Herbes de Provence
13. 45 ml Water
14. 300 ml Natural Yoghurt
15. 3 Eggs
16. 50 grams Mature Cheddar,Grated
17. 1 Salt
18. 1 Black Pepper, Ground
19. 1 Flat Leaf Parsley for garnish

Steps to make to make Vegetable Moussaka

1. 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.
2. 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.
3. 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
4. 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.
5. 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.
6. 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.
7. Serve immediately, garnished with flat leaf parsley.

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So that's going to wrap it up with this special food How to Prepare Speedy Vegetable Moussaka. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!