Cashew Nut Moussaka Recipe

Summary

MethodMain Ingredient

Ingredients

 Aubergine1 Large, thinly sliced
 Olive oil2 Teaspoon
 Onion1 , chopped
 Garlic1 Clove (5 gm), crushed
 Mushrooms4 Ounce, sliced (125 Gram)
 Green pepper1 , deseeded and sliced
 Unsalted cashew nuts2 Ounce, chopped (50 Gram)
 Breadcrumbs1 Ounce (25 Gram)
 Tomato puree15 Milliliter (1 Tablespoon)
 Chopped basil2 Teaspoon
 Shoyu15 Milliliter (1 Tablespoon)
 Water1⁄4 Pint (150 Milliliter)
 Wholemeal1 Ounce (25 Gram)
 Skimmed milk1⁄2 Pint (300 Milliliter)
 Egg1
 Cheddar cheese2 Ounce, grated (50 Gram)
 Parmesan cheese2 Teaspoon, grated

Nutrition Facts

Serving size: Complete recipe

Calories 1266 Calories from Fat 604

% Daily Value*

Total Fat 68 g104.6%

Saturated Fat 23.5 g117.3%

Trans Fat 0 g

Cholesterol 282.6 mg

Sodium 1777.6 mg74.1%

Total Carbohydrates 119 g39.6%

Dietary Fiber 28.4 g113.6%

Sugars 39.4 g

Protein 61 g122%

Vitamin A 43.1% Vitamin C 250.9%

Calcium 102.5% Iron 59.4%

*Based on a 2000 Calorie diet

Directions

1. Put the aubergine slices on to a large baking tray which has been lightly brushed with 1/2 teaspoon of the oil. Brush the tops of the aubergine slices with another 1/2 teaspoon of the oil. Bake in a preheated oven at Gas Mark 5,375°F, 190°C for 1G minutes. Remove from the oven and set aside.
2. Heat the remaining oil in a large frying pan and gently fry the onion and garlic for 4-5 minutes. Add the mushrooms and pepper, cover and cook gently for a further 10 minutes.
3. Stir in the cashew nuts, breadcrumbs, tomato puree, basil, shoyu and sufficient water to make a moist mixture. Check the seasoning.
4. Put approximately half the onion and nut mixture into the base of a large casserole or ovenproof dish. Top with half of the aubergine slices. Then put in the remaining onion mixture and cover with the rest of the aubergine slices.
5. Mix the flour, milk and egg in a blender or food processor until smooth. Alternatively, put the flour into a large bowl, beat the egg with the milk, then gradually beat into the flour.
6. Put the milk mixture into a small pan and slowly bring to the boil, stirring continuously. Simmer for 3-4 minutes until thickened, stirring continuously. Remove from the heat and stir in the Cheddar cheese. Check the seasoning.
7. Pour the cheese sauce over the aubergine mixture. Sprinkle with Parmesan cheese. Cover the dish.
8. Bake in the oven for 35-40 minutes, uncovered for the last 10 minutes. Serve hot garnished with tomato segments.
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