Vegetable Protein Moussaka Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| Vegetable | 175 Gram | |
| Vegetable stock | 900 Milliliter | |
| Oil | 150 Milliliter | |
| Large onion - 1, peeled and finely sliced | ||
| Garlic | 1 Clove (5gm) | |
| Tomatoes - 1 (396 -g 14- oz) can , drained and chopped | ||
| Tomato puree | 65 Gram | |
| Mushrooms | 50 Gram | |
| Salt | To Taste | |
| black pepper | 1 | |
| Cayenne pepper | 1/2 Teaspoon | |
| Large aubergines - 2 | ||
| Flour | 25 Gram, seasoned | |
| Hot Sauce | 350 Milliliter | |
| Eggs | 2 Small, Well beaten | |
| Parmesan cheese | 50 Gram | |
Directions
GETTING READY
1 In a bowl, place the textured vegetable protein and add the stock.
2 Set aside to soak for 6 minutes.
3 Thoroughly drain through a sieve, discarding the stock.
4 Preheat the oven to 350°F (180°C,Gas Mark 4)
MAKING
5 In a large frying pan, heat 3 tablespoons of oil.
6 Add in the onion and garlic and cook, for 5-7 minutes or until the onion is soft and translucent but not brown, stirring occasionally,
7 Add in the mince, tomatoes, tomato puree, mushrooms, salt, pepper and cayenne, mixing well.
8 Cook, for 5 minutes, stirring occasionally.
9 Remove the pan from the heat.
10 Slice the aubergines.
11 Coat with salt and leave for 30 minutes.
12 Wash and dry well.
13 Roll the aubergine slices in the seasoned flour and coat evenly.
14 In another frying pan, heat half the remaining oil and add half the aubergine slices.
15 Cook until they are evenly browned for about 3 minutes on each side.
16 Keep aside, and repeat the process with the remaining aubergine slices, using the rest of the oil.
17 On the bottom of a 1-5-litre (2 1/2 -pint) ovenproof casserole, arrange a third of the aubergine slices
18 Sprinkle with half of the mince mixture on top.
19 Make the layers in this way, finishing with a layer of aubergine.
20 Set aside.
21 In a medium bowl, add the bechamel sauce, eggs, and half the Parmesan cheese and beat until smooth.
21 Pour the prepared mixture over the aubergine slices.
22 Sprinkle with the remaining Parmesan.
23 Bake in the oven for 30-35 minutes, or until the top is golden brown and bubbly.
SERVING
24 Serve immediately with a mixed salad.(optional)
1 In a bowl, place the textured vegetable protein and add the stock.
2 Set aside to soak for 6 minutes.
3 Thoroughly drain through a sieve, discarding the stock.
4 Preheat the oven to 350°F (180°C,Gas Mark 4)
MAKING
5 In a large frying pan, heat 3 tablespoons of oil.
6 Add in the onion and garlic and cook, for 5-7 minutes or until the onion is soft and translucent but not brown, stirring occasionally,
7 Add in the mince, tomatoes, tomato puree, mushrooms, salt, pepper and cayenne, mixing well.
8 Cook, for 5 minutes, stirring occasionally.
9 Remove the pan from the heat.
10 Slice the aubergines.
11 Coat with salt and leave for 30 minutes.
12 Wash and dry well.
13 Roll the aubergine slices in the seasoned flour and coat evenly.
14 In another frying pan, heat half the remaining oil and add half the aubergine slices.
15 Cook until they are evenly browned for about 3 minutes on each side.
16 Keep aside, and repeat the process with the remaining aubergine slices, using the rest of the oil.
17 On the bottom of a 1-5-litre (2 1/2 -pint) ovenproof casserole, arrange a third of the aubergine slices
18 Sprinkle with half of the mince mixture on top.
19 Make the layers in this way, finishing with a layer of aubergine.
20 Set aside.
21 In a medium bowl, add the bechamel sauce, eggs, and half the Parmesan cheese and beat until smooth.
21 Pour the prepared mixture over the aubergine slices.
22 Sprinkle with the remaining Parmesan.
23 Bake in the oven for 30-35 minutes, or until the top is golden brown and bubbly.
SERVING
24 Serve immediately with a mixed salad.(optional)
Chef
