Vegetable Moussaka.
Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, vegetable moussaka. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegetable Moussaka is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes delicious. Vegetable Moussaka is something which I have loved my entire life. They're nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook vegetable moussaka using 23 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Vegetable Moussaka:
- {Take 1 large of Eggplants.
- {Get 300 grams of with skin Kabocha squash.
- {Take 1/2 large of Onion.
- {Prepare 1 of to 2 tablespoons Olive oil.
- {Prepare 1 dash of Coriander or Parsley.
- {Make ready of Chickpea tomato sauce.
- {Prepare 1 can of Chickpeas.
- {Take 1 can of Canned diced tomatoes.
- {Make ready 1 tsp of Olive oil.
- {Prepare 2 clove of Garlic.
- {Make ready 1 tbsp of White wine.
- {Get 2 tbsp of Ketchup.
- {Take 1/2 tsp of Soy sauce.
- {Get 1 of Bay leaf.
- {Take 1 pinch of each Herbs such as rosemary, thyme, and basil.
- {Prepare 1 of Salt and pepper.
- {Take of Yorgurt sauce.
- {Prepare 200 ml of Plain yogurt (unsweetened).
- {Get 1 of Egg.
- {Take 1/2 tsp of or your preference Salt.
- {Prepare 1 pinch of Pepper.
- {Take of Cheese.
- {Take 60 grams of Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese).
Instructions to make Vegetable Moussaka:
- Prepare the vegetables..
- Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand..
- 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..
- Slice the onion and lightly sauté in a heated olive oil..
- Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices..
- Rinse the eggplant and wipe off excess water..
- 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..
- For the chickpea tomato sauce..
- Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic..
- 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..
- Salt and pepper to taste at the end..
- For the yogurt sauce..
- Combine the yogurt and eggs really well and salt and pepper to taste..
- Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe..
- 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..
- 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.).
- Bake in preheated oven for about 30 minutes or until the top becomes golden brown..
- Sprinkle finely chopped coriander or parsley on top if desired..
So that is going to wrap it up with this special food vegetable moussaka recipe. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!