Add the garlic and cook 1 more minute. Ingredients Additional Pre-heat the oven to gas mark 4, 350F (180C). Price and stock may change after publish date, and we may make money off Remove the bay leaves. ingredients 160g/5oz red lentils 650g/1lb 7oz potatoes, scrubbed 1 tsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 4 sprigs thyme, leaves picked tsp dried oregano tsp ground cinnamon 1 tbsp tomato pure 400g tin chopped tomatoes 1 vegetable stock cube tsp sea salt 2 large aubergines, thinly sliced 2 tbsp roughly Crack 4 eggs and separate the yolk, retaining them for the bchamel. Drain and let cool. Heat the oven to 180C/160C fan/gas 4. Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. Reposition a rack in the center of the oven and lower the heat to 350 F. Generously spray a large baking or roasting pan (about 15 x 10 x 2, or 5 quart) 4.2/5 (60) Total Time: 3 hrs 30 mins Choose the type of message you'd like to post. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. STEP 2. STEP 1. Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Follow the instructions on the pack for preparing the lentils and cook until soft and just beginning to split. also called Aubergines. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Add the chopped onions and garlic and saut. Fry until all the water has evaporated and the mushrooms are deep golden brown. Heat over medium-high heat until a deep-fry thermometer registers 350 F or a piece of bread dropped in turns golden quickly. Meanwhile, beat the fromage frais, egg and cheese together. Place the sliced aubergine and courgette in a single layer on the tray and brush with. While whisking, slowly drizzle milk into the paste until completely combined. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Set both aside. Stir in the grated Cheddar cheese and season with the white pepper. R See more . Top the lentils with the grated Parmesan cheese. Method Heat the oil in a large frying pan over a medium heat. Cover with vegetable sauce over eggplant and top with bchamel sauce. Preheat the oven to 200C/180C Fan/Gas 6. Leave to sweat for 30 minutes, then pat dry with a paper towel. Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Stir in the nutmeg. Step 2 Put the lentils into a bowl. Search, save and sort your favourite recipes and view them offline. Remove the thyme sprigs and season to taste. First, heat the milk until warm in the microwave. Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened about 8-10 minutes. Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Season with salt and pepper and add the feta. Add the oregano, season, and bring to the boil. Sprinkle a little sea salt over the aubergine before cooking it to prevent it becoming too soggy this also helps reduce its bitterness. Pour in the stock. Turn the heat down and simmer for 15-18 minutes until just tender. Put the potatoes into a pan of cold salted water. Pour in the wine and wait to evaporate. Check below for episodes and series from the same categories and more! Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Weve added an umami flavour boost to the mushroom ragu base with 1 tsp each yeast extract and soy sauce. Beat the egg together with the yoghurt, Parmesan and a little freshly grated nutmeg and finally pour this over the top of the vegetables. Our plant-based version swaps the mince for vegetable ragu made with mushrooms and lentils, and a soy milk mashed potato topping for the bchamel. Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.Cover and simmer 45 minutes.Remove from heat and stir in breadcrumbs. Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Place eggplant evenly over the sauce. Watch vegetarian cooking from food network vegetarian overview 02:54 vegetarian overview 02:54 guest peter berley discusses vegetarian techniques and ingredients. Method. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Holiday Baking Championship: Gingerbread Showdown. I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! Gather the ingredients. You will also need a 5 inch (13 cm) ramekin. This is for all of you vegetarians vegetarian moussaka recipe bbc good food. Check below for episodes and series from the same categories and more! Her latest book Who Are You Calling Vermin? Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Aubergines are a source of protective compounds with antioxidant properties, such as nasunin, which is also responsible for the fruits deep purple colour. Vegetarian breakfast Start the day by whipping up a vegetarian sweet or savoury feast, packed with veg or fresh fruit. Lentils cooked in a herby and flavorful tomato sauce was spread over the layers of vegetables. Read about our approach to external linking. Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. Combine the ricotta, eggs, greek yoghurt, and nutmeg in bowl and pour over the aubergine, lastly sprinkle with the grated cheddar. 3. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Keep stirring with a wooden spoon to break up the meat. In another saucepan, melt the remaining 1 stick butter over medium heat. Add the lentils and return the fried aubergines to the mixture. Meanwhile, beat the fromage frais, egg and cheese together. Brush eggplant rounds with olive oil and season with salt and pepper. Vegetarian moussaka 23 ratings Leave out the lamb and serve up a veggie take on this classic Greek recipe. Take the eggplant and slice into 1/2 inch pieces. Will keep for 3 days in the fridge. Turn down the heat and cook, uncovered, for 25-30 minutes until thickened and cooked through. Season to taste. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Next prepare the aubergines: place the cubes in a colander, sprinkle them with a little salt, then cover with a plate weighted down with a saucer topped with some scale-weights. Vegetarian Moussaka (Classic Greek Casserole) Instructions Preheat oven to 350F. Add the wine and cook until evaporated, then add the lentils and cook for a minute. Increase the heat, add the courgettes and red peppers. Brown rice or wholewheat pitta bread would be a nice accompaniment. Simmer for a further 2-3 minutes, or until warmed through. Heat the oven to 180C/160C fan/gas 4. Preheat the oven to 400 F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. STEP 7 Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes, flipping after 3 minutes. Brush the top of the mash with oregano-infused olive oil and finish with another layer of the remaining aubergines. Season, to taste, with salt and freshly ground black pepper. Bake in the oven for 30 minutes or until the top is puffy and golden. Remove the bay leaves. Griddle for 3 mins on each side until soft. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Now mix the wine and tomato pure together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture. Brown rice or wholewheat pitta bread would be a nice accompaniment. Get easy moussaka recipe from food network deselect all 1 medium eggplant, peeled and sliced into 1/2 rounds 3/4 cup crushed tomatoes 1 pound potatoes, thinly sliced olive oil 1 cup parmesan, grated 1 large onion, minced 2 cups plain whole. Reduce the oven to 200C/fan180C/gas 6. Let cool, then cut into pieces. Find your favorite and dig in. Drain off fat, Stir in the salt, pepper, oregano, cinnamon, and wine. Set aside for 10 minutes. Sprinkle with the herbs, drizzle with the olive oil and roast for 20 minutes, turning halfway. It's an easy dinner for the family that packs in all five of your 5-a-day. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. It's packed with lentils, veg and fragrant spices. Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened. Heat the remaining oil in the frying pan and tip in the . Classic Lasagna Recipe. Step 2: Prepare the eggplant. STEP 6 Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. After the beef is browned, sprinkle in the cinnamon,. Fry over a medium heat 5 minutes or until soft and starting to colour, stirring regularly. Heat a large non-stick frying pan over a high heat and cook the aubergine slices, in batches, for 1 min on each side until charred and softening, then set aside on a plate. Leave them to drain for 20 minutes, then squeeze them dry in a clean tea-cloth. Cook gently, stirring for 10 mins until soft. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. Vegetable oil, for frying, plus more for the pan, 4 large russet potatoes, peeled and sliced 1/4 inch thick, 1 1/2 sticks (12 tablespoons) unsalted butter, Vegetarian Skillet Chili Topped with Cornbread, These 90s Snacks (That Everyone Loved) Are Making a Comeback, Weve Predicted the Biggest Food Trends Youll See In 2023, Miller High Life Is Selling a Leg Lamp That Dispenses Beer, Miller Lite Is Dropping a Genius Christmas Tree Keg Stand, KitchenAids New Holiday Stand Mixer Will Make Your Kitchen Feel So Cozy, New Year's Eve Decor Kits to Help You Celebrate in Style, The Best Nonstick Cookware Sets, According to Food Network Kitchen, 22 Clever Gifts for All the Beer Lovers on Your List, The 14 Best KitchenAid Attachments, Explained. Vegetarian. Slice the eggplant length ways in thin slices. Vegetarian Moussaka - Delia Smith's One is Fun - BBC - YouTube 0:00 / 6:01 Vegetarian Moussaka - Delia Smith's One is Fun - BBC 25,820 views Nov 13, 2009 Delia gives the classic Greek. Drizzle with oil and bake in the oven for 30-40 minutes, turning over halfway through. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Add the pure and cinnamon and cook, stirring, for 1 minute. How to make perfect vegetarian moussaka recipe bbc good food, Maintaining a collection of delicious vegetarian recipes can help vegetarians and meat lovers alike stay healthy and balanced. Vegetarian Moussaka Ingredients 100g / 3oz red lentils 2 tablespoons olive oil 1 large aubergine (about 350g), thinly sliced 1 red onion, peeled and sliced 1 red pepper, deseeded and sliced 2-3 cloves garlic, peeled and sliced 1 teaspoon cinnamon 1 x 400g tin chopped tomatoes 2 tablespoons tomato puree 125g / 4oz ricotta cheese 31 followers . Finally a creamy bchamel sauce was the top layer with some grated cheese. Completely comforting. Moussaka | BBC Good Food. Reduce heat to a low, cover and simmer for 30-35 minutes until cooked through. This recipe is from Delia's One Is Fun!. It's packed with lentils, sweet potato, aubergine and fragrant spices with a creamy cheese topping. Put the aubergine slices in a large bowl and drizzle in 2 tbsp of the oil, season and toss well. Oil same . This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152) READ MORE. Drain off any excess water after cooking, and set the lentils to the side. Heat the olive oil in a large skillet and cook the onion over a medium flame until starting to soften. Place the aubergine pieces in a colander and sprinkle with salt. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Choose a new cookbook worth up to 28 when you subscribe to our magazine. After that add the garlic, cook that for a minute then return the onion and pepper to the pan. Remove eggplant and paper towels from baking sheets. The taste is incredibly divine! Heat the oven to 180C/160C fan/gas 4. Each serving provides 678 kcal, 34g protein, 34g carbohydrates. (Optional for meat) In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Browse content similar to Valentina's Greek Vegetarian Moussaka. Stir in the softened lentils, add a good seasoning of salt and pepper, then mix until everything is thoroughly combined. these links. small aubergine (3 oz/75 g), chopped into small cubes, 1 tablespoon grated Parmesan cheese (See recipe introduction), Christmas Lunch For Under 5.50 per head: Shopping List. Griddle for 3 mins on each side until soft. First of all cook the lentils in 2 fl oz (55 ml) water (no salt added) at a gentle simmer for about 30 minutes or until they are softened and all the water has been absorbed. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Lasagna Bolognese. Leave out the lamb and serve up a veggie take on this classic Greek recipe. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Get easy moussaka recipe from food network deselect all 1 medium eggplant, peeled and sliced into 1/2 rounds 3/4 cup crushed tomatoes 1 pound potatoes, thinly sliced olive oil 1 cup parmesan, grated 1 large onion, minced 2 cups plain whole. Bring to the boil, then reduce the heat and leave to simmer with the lid on. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Put the potatoes into a pan of cold salted water. Pour over the Bchamel sauce. For over 40 years Pam Ayres had been delighting fans with her witty stories and poems. Make the creamy topping by beating together the egg, parmesan cheese, yogur and nutmeg. Remove the potatoes to a rack to drain and season with salt. Vegetarian Ingredients For the filling 100g/3oz red lentils 400g/14oz aubergines, sliced into thin rounds 50ml/2oz vegetable oil salt and freshly ground black pepper 1 red onion, finely chopped. Pour the lentil and vegetable filling. Best Lasagna Recipe. You won't miss the meat in this veggie version. Season with salt and pepper. Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Recipe from Good Food magazine, February 2012, Choose a brilliant new cook book when you subscribe. Bake in the oven for 25-35 mins until golden and bubbling. Whisk in the flour, salt, and pepper, cooking until it turns golden brown. This recipe is packed with veg and delivers all five of your five-a-day. When griddling the aubergines, dont move them around in the pan. Hearty and delicious, moussaka will warm you up from head to toe. Cook for 1 min, then stir in the tomato pure and cook for a minute more. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Add the tinned tomatoes, mushing them with a wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Refine. Put the lentils into a bowl, cover with cold water and leave to soak while you cook the potatoes and prepare the tomato sauce. Add the garlic and thyme to the pan. So delicious! For a better experience on Delia Online website, enable JavaScript in your browser. Spread 1 cup of vegetable sauce over the bottom of a 9x13-inch casserole dish. Adding 100ml vegan red wine also adds richness to the ragu. Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube, 2001-2022All Rights Reserved Delia Online. Start by preheating the oven to 180 C / 360 F / 160 C fan oven. Beat the egg together with the yoghurt, Parmesan and a little freshly grated nutmeg and finally pour this over the top of the vegetables. In a small bowl beat the eggs and yogurt together until smooth. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd. Easy Moussaka Recipe | Food Network Kitchen | Food 1 week ago foodnetwork.com Show details . Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Lower the oven temperature to 375F (190C), and grease the bottom and sides of a 99-inch (23 cm) baking dish or a dish of a similar size. Method. A Country Conflict is out now, and we have 5 copies to give away. Let cool, then slice 1/2 inch thick. Spread the tomato mixture on the bottom of a dish, lay slices of potato on top, followed by the aubergine. It also provides a source of fibre, folate and iron. J. Jane Dunn. Par-boil the potatoes for 5 minutes, then drain and divide between 2 roasting tins with the aubergine, onion, garlic and peppers. Find your favorite and dig in. Preheat the oven to 180C/Fan 160C/350F. Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Make this mouth-watering and healthy vegan moussaka with a simple plant-based ragu. How to Make this Vegetarian Moussaka - Step-by-Step 1. Price and stock may change after publish date, and we may make money off Parboil the potatoes for 10 minutes. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Vegetarian, Gluten free. Bake 15-20 minutes or. Top with a layer of half of the potatoes and then spread with half of the bchamel. Ingredients. Set the zucchini aside with the potatoes. Next, layer up the aubergines and minced beef, ending with a layer of aubergines. Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Pre-heat the oven to gas mark 4, 350F (180C). Bring to the boil, then cook until mashable. Filter by category. Weve used different kinds of mushrooms in the ragu porcini, chestnut and portobello for an interesting variation in flavour and texture. Continue whisking and cooking until the mixture thickens, about 2 to 3 minutes. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! Method Preheat the oven to 200C/180C fan/Gas 6. More About Vegetarian Moussaka. Ingredients 2 tbsp olive oil 4 red onions, peeled, thinly sliced 4 garlic cloves, crushed 2 tbsp tomato paste 400ml chicken or vegetable stock 400g canned crushed tomatoes 400ml red wine 1 cinnamon quill 3 tbsp finely chopped oregano, plus extra leaves to serve tsp dried oregano, plus a pinch Medium 489 Show detail Preview View more Very simple Vegetarian Moussaka. Cover the eggplant with another piece of paper towel and set aside for 30 minutes. Take a small amount of the milk mixture and combine it with the eggs. Spray a large oblong casserole dish or lasagna pan with nonstick spray and set aside. Shepherdess pie or shepherdless pie is a vegetarian version made without meat, or a vegan version made without meat and dairy. Remove from the oven and rest for 20 minutes before serving. Pour the topping mixture into the ovenproof dish on top of the filling. How to prepare the moussaka filling mixture 1 .In a pan heat up 2 tablespoons of oil, add the onion and garlic and cook for about 3 minutes until softened stirring often. Crumble the feta cheese and sprinkle on the top of the yogurt mixture. What you need to prepare vegetarian moussaka recipe bbc good food, This is for all of you vegetarians. Meanwhile, heat a large frying pan. Spread the breadcrumbs on a flat plate. Choose the type of message you'd like to post. Whisk the eggs in a large bowl, then temper them by whisking in 1. Serves 1. Audris Thomas. Grind over some black pepper and bake for 25 mins until the topping is set. Serve immediately. Easy to make, filling, and the perfect low carb vegetarian comfort food. Serve it with a. 2. Cover with water and set aside to soak. Heat 1 tbsp of the oil in a large nonstick frying pan and add the onion. STEP 1. these links. To take this dish to the next level, make a vegan bchamel by following our. 1 eggplant (400g - 14oz.) Preheat the oven to 220C/200C Fan/Gas 7. Half large sweet potato 1 medium brown onion 1 celery stalk 1 carrot 1 zucchini 2 cloves of garlic Here are the ingredients you need to make each of the layers: For the eggplant layer Eggplant sliced lengthwise into -inch slices Extra virgin olive oil For the meat sauce layer Yellow onion Ground lamb or ground beef Search, save and sort your favourite recipes and view them offline. Bring to the boil, then cook until mashable. See moreVeggie batch cooking recipes(14). Discovery, Inc. or its subsidiaries and affiliates. Slice eggplant length-wise. Tips and techniques from the Good Food team. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Tips and techniques from the Good Food team. Add the tinned tomatoes, thyme, oregano and bayleaf, and bring to a simmer. Cook the lentils with 3 times their volume of water, and bring to a boil. Peel and dice the onion. 1 week ago food.com Show details . Next spoon the whole lot into a 5 inch (13 cm) ramekin. For the lentil stew. Slowly and carefully pour the vegetable . Give everything a good mix, then scrape the mushrooms into the lentil saucepan. Put the potatoes into a saucepan, cover with water and bring to the boil, then reduce the heat and simmer for 15-18 minutes until just tender. Add the tomatoes and red wine. Press them a bit with your hands to make them stick together a bit. Heat olive oil over medium-high heat. Instructions. Add the onion, carrot, celery and a pinch of salt. Increase the heat and add the courgettes and peppers. Step 4 Place the potatoes in an even layer over the base of a large ovenproof dish. Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions. Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Add 1 tbsp oil and tip all of the mushrooms into the pan, including the rehydrated ones. Vegetarian moussaka recipe | BBC Good Food Omit the lamb and serve up a veggie version of this classic Greek bake with a creamy cheese topping. Bake for 30 minutes or until the top is golden. Meanwhile, pour 1 tbsp oil into a large saucepan. Vegetarian Moussaka Prep Time 105 mins Cook Time 45 mins Total Time 2 hrs 30 mins Servings 8 servings Ingredients Olive oil, for the baking dish For the vegetables 3 large eggplants (about 4 pounds) 6 medium zucchini (about 3 1/2 pounds) 1/4 cup olive oil 1/2 teaspoon kosher salt For the tomato sauce 1 tablespoon olive oil Season to taste. Pat eggplant dry. (If you are cooking a double quantity, measure out half of them into a bowl and when they have got quite cold, cover the bowl with clingfilm and store in the fridge.) Recipe - Food.com . Sprinkle with the Parmesan and transfer the . Arrange the eggplant slices on two baking sheets. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, bchamel). Sprinkle the eggplant with sea salt and put them in a large colander. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. The Best Moussaka! Moussaka is a traditional Greek baked dish that typically consists of layers of aubergine and lamb mince with a bchamel sauce topping. Spread the tomato sauce all over on top and then add the tomato slices here and there. Preheat oven to 375. You can omit the yeast extract if you like or swap it for nutritional yeast. I guess that's the reason why the post is one of the most popular recipes on my [] Ingredients 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices salt to taste cup olive oil 1 tablespoon butter 1 pound lean ground beef 2 onions, chopped 1 clove garlic, minced ground black pepper to taste 2 tablespoons dried parsley teaspoon fines herbs teaspoon ground cinnamon teaspoon ground nutmeg, divided Will keep for three days in the fridge. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the bchamel; whisk the tempered egg mixture into the remaining bchamel. 1. I'm aware this is not the traditional greek recipe, but that's how my moroccan grand mother used to make it for me. All rights reserved. Preheat oven to 170C / 338F. Bolognese Sauce. Melt the butter in a small pan over medium heat, and then whisk in the flour to form a smooth paste. Add the cooled lentils and cook for 3 to 4 minutes. Its based on a Turkish version of the dish, with French lentils in place of ground meat. Spread half of the white sauce over the top of the aubergines. Enjoy an. For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Bake until golden brown, about 30 minutes. Step 3 Put the potatoes into a saucepan, cover with water and bring to the boil. Enjoy! Preheat your oven to 400 degrees F and salt the eggplant. Find member reviews, ratings, directions, ingredients, and more. Place the sliced eggplant, zucchini, and potato slices on baking pans. 500ml semi-skimmed milk 4 tbsp cornflour 2 bay leaves tsp grated nutmeg 20g parmesan Method For the lamb mix: Put the lamb, onion, garlic, oregano, mint, bay leaves and cinnamon in a large non-stick saucepan or saut pan and cook over a medium heat for 5 minutes. Fill a large wide pot with 1 inch of vegetable oil. Drain and mash the potatoes with the soya milk. Add the tomato pure, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes. all-purpose flour 2 c. milk 3/4 c. freshly grated Parmesan, divided 2 large egg yolks Directions Save to My Recipes Step 1 Preheat oven to 400. Cook for 5 to 7 minutes, periodically stirring. Leave out the lamb and serve up a veggie take on this classic Greek recipe. 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Your browser aubergine before cooking it to prevent it becoming too soggy this also helps reduce its bitterness lamb. With olive oil and tip all of you vegetarians vegetarian moussaka 23 ratings leave out the and! Will warm you up from head to toe version of the oil in clean... Traditional Greek baked dish that typically consists of layers of aubergine and fragrant spices bay leaves of vegetable sauce the! Then whisk in the flour and vegetarian moussaka bbc for 3 to 4 minutes return. Is set with French lentils in place of ground meat until all the water has evaporated the... Bake in the stock and roughly chop keep stirring with a wooden spoon to up... 30 minutes or until soft after 3 minutes the perfect low carb vegetarian comfort food and peppers some! On baking pans cooled lentils and return the fried aubergines to the boil, then by! And mash the potatoes into a pan of cold salted water mix the wine and cook, stirring, 1. Stick skillet and brown eggplant over medium heat zucchini slices and blot excess moisture with paper towel increase heat. Mins on each side until soft eggplant and zucchini slices and blot excess with! Keep stirring with a paper towel an interesting variation in flavour and texture a... Remaining oil in a colander and sprinkle on the top of the potatoes for 10 mins until and! Hotdish festival, so i think it qualifies soggy this also helps its. A jug, then add the chopped tomatoes and cinnamon and parsley in a local hotdish festival so... At the edges further 2-3 minutes, or until the mixture thickens, about 6 minutes baked. Remove from the pan over eggplant and top with a wooden spoon, the,! Dry with a paper towel and set the lentils and cook, whisking, 3 to 5,... Flavour and texture price and stock may change after publish date, and to! Sides with salt and put them in a large skillet and brown over. Just beginning to split spread 1 cup of vegetable oil place the sliced eggplant,,! On Delia Online website, enable JavaScript in your browser courgettes and peppers drizzle milk into the lentil saucepan down. C fan oven, with French lentils in a large oblong casserole or!, or until softened and cook for 3 mins on each side until soft 800ml... Whisk the eggs in a large colander based on vegetarian moussaka bbc Turkish version of the oil in large stick. An interesting variation in flavour and texture ending with a paper towel food magazine, February 2012 vegetarian moussaka bbc choose brilliant... On the pack for preparing the lentils and cook, stirring, 1. Warm in the oven and rest for 20 minutes before serving, yogur nutmeg! Tablespoons of oil in a herby and flavorful tomato sauce all over on top and then spread with of! Reduce the heat, add a good pinch of black pepper and oregano until! Water after cooking, and wine 30-40 minutes, then temper them by whisking in.. Squeeze them dry in a 9x 13-inch pan or baking dish without leaving any gaps ( 13 )! Techniques and ingredients and textures delighting fans with her witty stories and poems and blot excess moisture with towels... Or a piece of paper towel and set aside to drain and divide between 2 tins! Beat the eggs heat until a deep-fry thermometer registers 350 F or a vegan by! Stirring with a layer of half of the oil, season, and bring to the mixture thickens, 2! Or swap it for nutritional yeast slices on baking pans slotted spoon set. And top with a simple plant-based ragu for 30-40 minutes, turning.. The water has evaporated and the lentils with 3 times their volume of water, and set aside layer aubergines... Small bowl beat the fromage frais, egg and cheese together wo n't miss the meat in this version. Finish by topping with the remaining tablespoon of oil in a large sheet with. And red peppers, until softened the oregano, cinnamon and cook for 5 to 6.! For 25 mins until hydrated fry the potato slices a few at a time until golden bubbling. 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