Vegetarian Moussaka Recipe - How to Make Vegetarian Moussaka
Ingredients - serves 6
1 eggplant, sliced
olive or canola oil spray
1 onion, diced
1 tsp garlic, crushed
1/2 red capsicum, deseeded and diced
2 zucchini, diced
6 button mushrooms, diced
440 g tomatoes, diced
150 g tomato paste
1 tbsp soy sauce
1/2 tsp oregano, dried
1/2 tsp basil, dried
salt and freshly ground black pepper
375 g low fat ricotta cheese
150 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk
5 potatoes, diced and par-cooked (preferably steamed)
1/4 cup low fat cheese, grated
1/4 cup sun-dried tomatoes (not in oil), sliced
4 large bread rolls
green salad
How to make Vegetarian Moussaka
- Preheat oven to 180°C (350°F) and grill or barbecue grill plate to medium-high heat.
- Lightly spray eggplant with oil and grill or barbecue, turning once, for 3-5 minutes or until cooked through.
- Set aside.
- Spray a frypan with oil and cook onion, garlic and capsicum over medium heat for 5 minutes or until soft.
- Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt and pepper, then simmer for 15 minutes or until the sauce thickens slightly.
- Combine ricotta cheese and milk in a bowl.
- Cover the base of a lasagne dish with a layer of potato slices, followed by a layer of eggplant, then a layer of vegetable mix.
- Repeat, then top with ricotta cheese mix.
- Sprinkle with grated cheese, then evenly place sun-dried tomatoes on top.
- Bake for 30-40 minutes or until golden brown.
- Serve with bread rolls and salad.
- Option: To make this a complete vegetarian meal, add 1/2 cup textured vegetable protein (TVP) mince to vegetable mixture.
- Add 1/4 cup water to re-hydrate TVP.
Post a Comment