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Vegetable Moussaka

by Bryony Harrison (follow)
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Dinner (1997)      Healthy (1727)      Vegetarian (1392)      Eggplant (71)      Aubergine (11)      Moussaka (3)     


vegetable moussaka


The name moussaka is derived from an Arabic word meaning 'chilled', which reflects that fact that while Western culture adopted the dish as a hot meal, Arab countries tend to eat it cold.

We tend to think of moussaka as a layered dish, such as the case with the Greek variant, but in Turkey it is more of a casserole dish.

Although traditionally a meat dish made with minced lamb, there are also a vegetable moussaka often made for fasting days, which is meat and dairy free. My moussaka is a mix of the two as it is completely vegetarian, but also uses cheese and egg to keep it that little bit indulgent.

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Makes: 6 servings

Ingredients
2 baking potatoes
2 aubergines
2 mixed colour peppers
1 onion
1 egg
200g carrots
2 x 400g tinned green lentils
1 x 400g tinned tomatoes
35g coconut oil
40g cheddar cheese
25g parmesan cheese
1 tsp allspice
1 tsp tumeric
1 tsp paprika
2 tsp cornflour
2 tsp mustard
3 tbsp tomato paste
100ml almond milk

Method



vegetable moussaka


Slice the potatoes and steam for about fifteen minutes or until soft enough to pierce with a knife.



vegetable moussaka


Dice the onion, carrots, and peppers.



vegetable moussaka


Fry the diced veg with the tinned tomatoes, then stir in the drained green lentils, tomato paste, and spices, and simmer for twenty minutes.



vegetable moussaka


Line half the mixture in a baking tray.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/375 ༠F/5 Gas, and place a baking tray of two teaspoons coconut oil inside until it has melted.



vegetable moussaka


Slice the aubergines into discs and rub in the melted coconut oil before baking for ten minutes.



vegetable moussaka


Layer half the aubergine and potatoes over the veg mix, and then repeat the layering one more time.



vegetable moussaka, white sauce


Fry the cornflour in one teaspoon coconut oil and stir in the milk.
Simmer for five minutes, then stir in the mustard and beaten egg.
Pour the sauce over the top of the moussaka.



vegetable moussaka, white sauce


Grate the cheeses and sprinkle over the top.



vegetable moussaka, white sauce


Bake in the oven for forty minutes.

Categories
#Moussaka
#Vegetarian
#Healthy
#Dinner
#Aubergine
#Eggplant
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