Veggie Moussaka
Add the lentil mixture on top then a. In an oven proof dish layer the.
How To Make A Glorious Gluten Free Vegetarian Moussaka Family Friends Food Recipe Food Vegetarian Recipes Lunch Vegetarian
To begin assembling the vegetarian moussaka lay half of the aubergine slices in the bottom of a large baking dish mine measured approx.
Veggie moussaka. Season the veggie mix with salt and pepper and set aside. Beat the egg together with the yoghurt Parmesan and a little freshly grated nutmeg and finally pour this over the top of the vegetables. It is simply fantastic.
12 x 7 inches. Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes flipping after 3 minutes. Bake in the oven for 30 minutes or until the top is puffy and golden.
Ingredients 1 eggplant thinly sliced 1 tablespoon olive oil or more as needed 1 large zucchini thinly sliced 2 potatoes thinly sliced 1 onion sliced 1 clove garlic chopped 1 tablespoon white vinegar 1 145 ounce can whole peeled tomatoes chopped ½ 145 ounce can lentils drained with. Vegetarian Moussaka recipe The secret is in the sauce To prepare a traditional Greek Moussaka recipe luscious layers of mince beef or lamb are cooked in a tomato based sauce. Overall this vegetarian moussaka is thick creamy with tender veggies and so much mouthwatering savory flavor.
Brown rice or wholewheat pitta bread would be a nice accompaniment. This is not the case with this Vegetarian Moussaka. Eggplant zucchini and potato form the base of the vegetarian moussaka followed by a richly flavored layer of lentil and tomato sauce all topped off with a homemade bechamel.
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. What is vegetable moussaka. This veggie moussaka utilizes zucchini eggplant and potatoes that are roasted in olive oil then topped with a delicious tomato sauce and homemade bechamel.
Moussaka is a traditional Greek casserole dish made with eggplant and ground lamb or beef in a tomato sauce with a cheese sauce on top.
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