Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, vegetable moussaka. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Vegetable Moussaka is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegetable Moussaka is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have vegetable moussaka using 23 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Vegetable Moussaka:
- Get 1 large Eggplants
- Take 300 grams with skin Kabocha squash
- Get 1/2 large Onion
- Get 1 to 2 tablespoons Olive oil
- Make ready 1 dash Coriander or Parsley
- Get Chickpea tomato sauce
- Make ready 1 can Chickpeas
- Take 1 can Canned diced tomatoes
- Prepare 1 tsp Olive oil
- Get 2 clove Garlic
- Take 1 tbsp White wine
- Prepare 2 tbsp Ketchup
- Make ready 1/2 tsp Soy sauce
- Make ready 1 Bay leaf
- Take 1 pinch each Herbs such as rosemary, thyme, and basil
- Take 1 Salt and pepper
- Take Yorgurt sauce
- Take 200 ml Plain yogurt (unsweetened)
- Get 1 Egg
- Prepare 1/2 tsp or your preference Salt
- Take 1 pinch Pepper
- Get Cheese
- Take 60 grams 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’s going to wrap this up with this special food vegetable moussaka recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
