Vegetable Moussaka.
Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, vegetable moussaka. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetable Moussaka is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vegetable Moussaka is something that I've loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have vegetable moussaka using 23 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable Moussaka:
- {Take 1 large of Eggplants.
- {Take 300 grams of with skin Kabocha squash.
- {Prepare 1/2 large of Onion.
- {Make ready 1 of to 2 tablespoons Olive oil.
- {Prepare 1 dash of Coriander or Parsley.
- {Take of Chickpea tomato sauce.
- {Take 1 can of Chickpeas.
- {Get 1 can of Canned diced tomatoes.
- {Get 1 tsp of Olive oil.
- {Make ready 2 clove of Garlic.
- {Get 1 tbsp of White wine.
- {Make ready 2 tbsp of Ketchup.
- {Prepare 1/2 tsp of Soy sauce.
- {Make ready 1 of Bay leaf.
- {Take 1 pinch of each Herbs such as rosemary, thyme, and basil.
- {Prepare 1 of Salt and pepper.
- {Make ready of Yorgurt sauce.
- {Prepare 200 ml of Plain yogurt (unsweetened).
- {Prepare 1 of Egg.
- {Take 1/2 tsp of or your preference Salt.
- {Take 1 pinch of Pepper.
- {Get of Cheese.
- {Make ready 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. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!