BEAUTIFUL VEGGIE MOUSSAKA
I've taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden - this dish is one of her favourite foodie memories from her childhood and it's pretty damn good!
Provided by Jamie Oliver
Categories Mains Vegetables Dinner Party Mother's day Sunday lunch Greek Potato
Time 2h30m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Just cover the porcini with boiling water, then set aside to rehydrate.
- Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
- Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
- Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
- Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
- Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
- Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
- Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
- Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
- Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
- Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat - keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
- Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
- Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
- To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
- Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
- Leave to stand for 30 minutes, then serve. Great with a Greek salad.
Nutrition Facts : Calories 311 calories, Fat 12.6 g fat, SaturatedFat 6 g saturated fat, Protein 12.6 g protein, Carbohydrate 35.4 g carbohydrate, Sugar 8.8 g sugar, Sodium 1 g salt, Fiber 5.8 g fibre
VEGETABLE MOUSSAKA
Categories Milk/Cream Mushroom Tomato Vegetable Eggplant Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
- Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
- Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
- Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
- Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
- Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.
VEGGIE MOUSSAKA
Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping
Provided by Sara Buenfeld
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
- 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. Remove the bay leaves.
- Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.
Nutrition Facts : Calories 213 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
More about "beautiful veggie moussaka food"
VEGGIE MOUSSAKA - FUFU'S KITCHEN
From fufuskitchen.com
Cuisine American, Greek, Italian, Middle EasternEstimated Reading Time 3 minsCategory DinnerTotal Time 1 hr 30 mins
- First, we have to roast the veggies. So, preheat the oven to 400 F. Season the veggies with olive oil thoroughly, salt, and pepper. Place on baking pans flat and bake for 20 minutes until tender. Flip half way through. Season generously.
- While that is roasting, make the tomato sauce. Add the olive oil to a pan with the onions and garlic then saute until fragrant.
- To that, add the tomato pure, tomato paste, and the spicy tomato pesto for some heat along with the salt, pepper, and dried oregano. Stir together and allow to cook together for a few minutes. Taste and adjust salt level if needed. Set aside.
- For the bechamel, in a pot add the butter and melt it then add the flour and stir until a roux is formed and slightly thickens and caramelizes.
BEST VEGETARIAN MOUSSAKA RECIPE - HOW TO MAKE …
From delish.com
4.5/5 (2)Category Nut-Free, Vegetarian, Sunday Lunch, Main DishCuisine American, GreekTotal Time 1 hr 45 mins
- Preheat oven to 400°. In a single layer, lay eggplant rounds out on paper towel-lined baking sheets.
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.7/5 (51)Total Time 1 hr 30 minsCategory VegetarianCalories 209 per serving
JAMIE OLIVER VEGETARIAN MOUSSAKA | VEG COOKBOOK, 2019
From thehappyfoodie.co.uk
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS …
From mygreekdish.com
MY VEGGIE MOUSSAKA | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
RECIPE: AMAZING VEGGIE MOUSSAKA - THE GLOBE AND MAIL
From theglobeandmail.com
VEGETARIAN MOUSSAKA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEAUTIFUL VEGGIE MOUSSAKA – SHOUBALL
From shouball.com
VEGETARIAN MOUSSAKA - FILIPPO BERIO
From filippoberio.co.uk
INSPIRED BY MASTERCHEF: VEGETARIAN MOUSSAKA - SEARCHING …
From searchingforspice.com
VEGETARIAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
BEST RECIPE FOR GREEK MOUSSAKA - REAL GREEK RECIPES
From realgreekrecipes.com
BEAUTIFUL VEGGIE MOUSSAKA JAMIE OLIVER FOOD JAMIE OLIVER UK
From delipair.com
CHEESY VEGETABLE MOUSSAKA RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN RECIPES: BEAUTIFUL VEGGIE MOUSSAKA RECIPES
From moroccan-recipes-demarcus-bethany.blogspot.com
SAUCES & CONDIMENTS RECIPES: BEAUTIFUL VEGGIE MOUSSAKA RECIPES
From sauces-condiments-recipes-adrian-bink.blogspot.com
CHEAT’S VEGGIE MOUSSAKA | JOHN AND LISA'S WEEKEND KITCHEN
From itv.com
VEGETARIAN LEBANESE MOUSSAKA RECIPE | COOK'S HIDEOUT
From cookshideout.com
TRADITIONAL GREEK MOUSSAKA WITH BECHAMEL SAUCE - ROOTSANDCOOK
From rootsandcook.com
BEAUTIFUL VEGGIE MOUSSAKA | JAMIE OLIVER | FOOD | JAMIE OLIVER (UK ...
From pinterest.com
AUTHENTIC GREEK MOUSSAKA - STEP BY STEP TUTORIAL - 30 DAYS OF …
From 30daysofgreekfood.com
VEGGIE MOUSSAKA RECIPE | NEW IDEA FOOD
From newideafood.com.au
MEDITERRANEAN VEGETABLE MOUSSAKA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VEGETARIAN MOUSSAKA - DIMITRAS DISHES
From dimitrasdishes.com
VEGETARIAN MOUSSAKA - HEALTH BY HARRIET
From healthbyharriet.com
VEGETARIAN MOUSSAKA RECIPE BY SEEMA TIWARI - NDTV FOOD
From food.ndtv.com
VEGETABLE MOUSSAKA - ROTI N RICE
From rotinrice.com
VEGETARIAN LENTIL AND CHICKPEA MOUSSAKA - WHOLE HEARTY KITCHEN
From wholeheartykitchen.co.uk
BEAUTIFUL VEGGIE MOUSSAKA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
RUSTIC EGGPLANT MOUSSAKA - FEASTING AT HOME
From feastingathome.com
VEGETARIAN MOUSSAKA | RECIPE | MOUSSAKA RECIPE, VEGETARIAN …
From pinterest.com
WHAT TO SERVE WITH MOUSSAKA [10 BEST SIDE DISHES]
From theeatdown.com
THE BEST GREEK MOUSSAKA - THE BALKAN FOODIE
From thebalkanfoodie.com
SUNDAY VEGGIE MOUSSAKA - MY FOOD & HAPPINESS
From myfoodandhappiness.com
11 FOOD - QUEST FOR THE BEST - MOUSSAKA IDEAS - PINTEREST
From pinterest.ca
EASY VEGAN MOUSSAKA | FOODBYMARIA
From foodbymaria.com
VEGETARIAN RECIPES | JAMIE OLIVER | RECIPES, JAMIE OLIVER RECIPES ...
From pinterest.co.uk
VEGETARIAN MOUSSAKA - DEL'S COOKING TWIST
From delscookingtwist.com
HOW TO IMPRESS YOUR FRIENDS WITH DELICIOUS VEGETARIAN MOUSSAKA
From greekality.com
VEGAN MOUSSAKA: EGGPLANT, MINCE, AND BECHAMEL SAUCE - TOFUBUD
From tofubud.com
VEGETARIAN MOUSSAKA - MAYURI'S JIKONI
From mayuris-jikoni.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love