Vegetable Recipes – Moussaka
Moussaka is an eggplant dish popular in the Balkan, Mediterranean and Middle East region.
There are three fundamental ingredients used in it, a vegetable, meat and sauce. The different ingredients are layered and then baked. The dish is then served either hot or cold. Depending on regional tastes the sauces used vary from white to cheese or a tomato one. So do the vegetables being used.
With different regions having their own version (style and flavour) makes moussaka a versatile recipe.
Ingredients:
Oil as needed
1 No – Potato large mashed
2 No – Aubergine large cut rounds
1 No – Red Pepper large finely chopped
1 No – Red onion large finely chopped
2 No – Garlic cloves crushed
1 tsp – Oregano dried
1/4 cup – Tomato puree
1 No – Small cinnamon stick
1 cup – Tomatoes chopped peeled deseeded
1/4 cup – Puy lentils or red lentils cooked
Salt to taste
Pepper to taste
Sauce
2 tbsp – Butter
1/2 tbsp – Flour
1 1/2 cup – Milk
1/2 cup – Parmesan cheese grated
Pinch of Nutmeg
Salt to taste
Pepper to taste
Method:
Heat oil in a pan and fry the aubergines till golden-brown. Set aside.
In the same pan add more oil if needed and fry the onion and garlic till soften.
Add the tomatoes, oregano, cinnamon, salt and pepper bring to a boil. Reduce heat, cover and simmer for 7-8 mins.
Add lentils and continue to cook for another 5-7 mins.
Now add the aubergines and cook for few more mintues.
Melt butter over low heat in another pan.
Add the flour and keep stirring so as to avoid any lumps from being formed.
Gradually keep adding milk and to get a medium thick sauce.
Stir in the remaining seasonings and simmer for 2-3 mins.
Transfer the vegetables to an oven proof dish and pour the prepared white sauce. Spoon it well.
Garnish with grated cheese and bake till the topping is golden-brown. Serve.