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Vegetable moussaka

    

Moussaka without meat is equally unique delicacy then the traditional one. Meat is replaced by carrot and pattypan squash.

Cook

No. of servings

8

Ready in

2 h.

Difficulty

high

 

 

all-purpose flour / plain flour2tbsp2tablespoon
carrots14oz400grams
eggplant1.8lb800grams
garlic4cloves4cloves
ground black pepper0.25tsp¼teaspoon
ground cinnamon0.5tsp½teaspoon
ground white pepper0.25tsp¼teaspoon
onion7oz200grams
oregano1tsp1teaspoon
pattypan squash14oz400grams
potatoes14oz400grams
salt0.5tsp½teaspoon
semi skimmed milk 1,5%1.7cup4decilitres
sunflower oil-
sunflower oil1.75tbsp¼decilitre
sunflower oil2tbsp2tablespoon
tomato paste1.1cup250milliliters
unsalted butter1.75oz50grams
water6.75tbsp1decilitre

1. 

sunflower oil 2 tbsp  onion 7 oz (200 g)

Finely chop an onion and cook it in oil in the larger pot.

2. 

carrots 14 oz (400 g)

Add coarsely grated carrot to the pot .

3. 

pattypan squash 14 oz (400 g)

Add coarsely grated pattypan squash (or other kind of pumpkin).

4. 

water 6.75 tbsp (100 ml)  ground black pepper 0.25 tsp  ground white pepper 0.25 tsp  salt 0.5 tsp  ground cinnamon 0.5 tsp  oregano 1 tsp

Pour a little water in, season with pepper and cook covered for about 20 minutes.

5. 

tomato paste 1.1 cup (250 ml)  garlic 4 cloves

Add tomato paste and cook for 20 more minutes to evaporate excess water. Flavor with pressed garlic.

6. 

eggplant 1.8 lb (800 g)  sunflower oil

Cut eggplant into slices and fry from both sides in a little oil.

7. 

potatoes 14 oz (400 g)

Peel potatoes and cook them in the salted water for 10-15 minutes. Let them cool and slice them.

8. 

sunflower oil 1.75 tbsp (25 ml)

Spread individual layers in the greased baking pot or baking tin. Start with potatoes.

9. 

Add layer of eggplant.

10. 

Flatten layer of vegetable mixture.

11. 

unsalted butter 1.75 oz (50 g)  all-purpose flour / plain flour 2 tbsp

Melt butter in a smaller pot and stir in flour.

12. 

semi skimmed milk 1,5% 1.7 cup (400 ml)

Gradually add small amounts of milk stirring constantly until the mixture thickens and we get bechamel sauce.

13. 

Equally spread bechamel on top of the moussaka.

14. 

Bake in well preheated oven at 430°F (220°C) for about 40 minutes.

Bon appetit!

 

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