Vegetarian moussaka: the traditional recipe with aubergines, also called Greek lasagna, without meat
A vegetarian version of a classic Greek cuisine.
Recipe for 2 people.
Classic (no restrictions), Vegetarian
Preparation: 00:50
Interval: 00:20
TOOLS
1 cutting board(s), 1 frying pan(es), 1 frying pan(es) or griddle(s), 1 whisk (optional), 1 refractory dish or individual refractory dishes, 1 kettle
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Eggplant ingredients
– 1 large aubergine, cut into slices about 0.5 cm thick
– olive oil to taste
– Salt to taste
Ingredients for lentils
– 3 cups pre-cooked lentils, vacuum-packed (cannot come from a can)
– 1 and 1/2 tablespoons of olive oil
– 1/2 unit chopped onion(s)
– 2 large cloves of garlic, chopped
– 1/2 tablespoon(s) of tomato paste
– 1/2 can of peeled tomatoes, cut into cubes, with juice
– 1 teaspoon of fresh thyme, leaves only
– 1 teaspoon of chopped fresh sage
– 1/2 teaspoon(s) of ground cinnamon
– 1/2 teaspoon(s) of sweet paprika
– Salt to taste
– pepper to taste
Covering ingredients
– 100 ml of natural yogurt
– Cream in a 200 ml box
– 1 unit of eggs
– 1/2 teaspoon(s) of dry chemical yeast
– 1 tablespoon(s) of wheat flour
– nutmeg to taste
– Salt to taste
– pepper to taste
PREPARATION:
1. Separate all the ingredients and utensils for the recipe. If you prefer, you can prepare this recipe in individual refractory plates.
2. Put a kettle of water to boil.
3. Cut the aubergines into slices about 0.5 cm thick, place them in a bowl with salted water and leave to rest for 15 minutes.
4. Clean, chop and cut the ingredients.
5. Preheat the oven to 220ºC.
PREPARATION:
Lentil:
1. In a pan, sauté the garlic and onion in olive oil for about 2 minutes.
2. Add the peeled tomatoes with the juice and tomato paste. Season with salt and pepper. Mix and cook for a few minutes.
3. Add the lentils with the broth from the package and a little boiling water and reduce the heat to medium-low.
4. Season with paprika and cinnamon.
5. Cook for about 10 minutes or until the liquid has reduced, leaving the stew still quite moist.
Eggplant:
1. While the lentil stew is cooking, heat a pan or griddle.
2. Add a drizzle of olive oil and spread.
3. Drain the aubergine slices and dry them with absorbent paper.
4. Grill the aubergine slices until lightly browned on both sides.
Lentil
1. Turn off the heat on the lentils after 10 minutes. Add the chopped sage and thyme leaves.
2. Set aside while hot.
Roof:
1. In a bowl, beat the cream with a whisk or fork to thicken it a little.
2. Add the egg and continue beating until you obtain a soft cream.
3. Add the yogurt and mix well.
4. Place the flour and yeast in a sieve and sprinkle them with the cream.
5. Beat until you obtain a homogeneous mixture and form a smooth cream without lumps.
6. Season with salt, pepper and nutmeg.
Assembling the Moussaká:
1. Grease the refractory(s) with a little olive oil.
2. Create a layer on the bottom using â…“ of the aubergine slices.
3. Place half of the lentil stew on top.
4. Make another layer of aubergines and arrange the remaining lentils.
5. Finish with another layer of aubergines.
6. Spread the cream topping over the top.
7. Bake in the preheated oven for about 20 minutes or until the topping is cooked through and lightly browned.
ENTRY OR DESSERT:
If you have chosen to prepare an appetizer or dessert, take advantage of the oven time to prepare it.
FINALIZATION AND ASSEMBLY:
1. When the moussaká is golden, serve it in its refractory container(s).
Do you want to make this recipe? Access the shopping list, HERE.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
