Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, vegetable moussaka. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegetable Moussaka is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vegetable Moussaka is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have vegetable moussaka using 23 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Vegetable Moussaka:
- Make ready Eggplants
- Get with skin Kabocha squash
- Make ready Onion
- Get to 2 tablespoons Olive oil
- Make ready Coriander or Parsley
- Prepare Chickpea tomato sauce
- Make ready Chickpeas
- Prepare Canned diced tomatoes
- Take Olive oil
- Make ready Garlic
- Get White wine
- Get Ketchup
- Get Soy sauce
- Take Bay leaf
- Take each Herbs such as rosemary, thyme, and basil
- Take Salt and pepper
- Take Yorgurt sauce
- Get Plain yogurt (unsweetened)
- Get Egg
- Prepare or your preference Salt
- Make ready Pepper
- Prepare Cheese
- Make ready Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)
Steps 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 it up for this exceptional food vegetable moussaka recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
