Vegetable Moussaka. This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. If you've wondered how to make a vegetarian moussaka recipe, this is a great one to use. Filled with aubergines & lentils, as seen on Friday Night Feast.

Traditionally, moussaka is made with meat as well as vegetables. It's actually a layered casserole dish, very similar to lasagna. Most often, moussaka is made with slices of eggplant, sometimes with. You can have Vegetable Moussaka using 23 ingredients and 18 steps. Here is how you cook it.

Ingredients of Vegetable Moussaka

1. Prepare 1 large of Eggplants.
2. Prepare 300 grams of with skin Kabocha squash.
3. You need 1/2 large of Onion.
4. Prepare 1 of to 2 tablespoons Olive oil.
5. You need 1 dash of Coriander or Parsley.
6. It's of Chickpea tomato sauce.
7. You need 1 can of Chickpeas.
8. You need 1 can of Canned diced tomatoes.
9. You need 1 tsp of Olive oil.
10. You need 2 clove of Garlic.
11. You need 1 tbsp of White wine.
12. Prepare 2 tbsp of Ketchup.
13. Prepare 1/2 tsp of Soy sauce.
14. It's 1 of Bay leaf.
15. It's 1 pinch of each Herbs such as rosemary, thyme, and basil.
16. It's 1 of Salt and pepper.
17. You need of Yorgurt sauce.
18. Prepare 200 ml of Plain yogurt (unsweetened).
19. You need 1 of Egg.
20. It's 1/2 tsp of or your preference Salt.
21. It's 1 pinch of Pepper.
22. You need of Cheese.
23. It's 60 grams of Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese).

Try this vegetable moussaka with thinly slices potatoes and spinach leaves, which make Moussaka is a famous dish from Mediterranean and Balkan countries, and there're lots of ways to cook it. This vegetarian moussaka recipe may have a long cooking time, but freeze leftovers for a quick and easy midweek meal. Line a baking sheet with Assemble the Moussaka. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by borlotti beans.

Vegetable Moussaka instructions

1. Prepare the vegetables..
2. Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand..
3. Lay paper towel over the eggplant and place a weight on top of it. Let it sit for about 30 minutes to remove the bitterness from the eggplant..
4. Slice the onion and lightly sauté in a heated olive oil..
5. Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices..
6. Rinse the eggplant and wipe off excess water..
7. In a skillet over medium heat, heat 1-2 tablespoons of olive oil and sauté the eggplant until browned. If it takes a long time to cook through, add a small amount of water..
8. For the chickpea tomato sauce..
9. Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic..
10. In hot olive oil, sauté the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper). Simmer over low heat for about 20 minutes..
11. Salt and pepper to taste at the end..
12. For the yogurt sauce..
13. Combine the yogurt and eggs really well and salt and pepper to taste..
14. Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe..
15. In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly..
16. Top it with cheese and pour the yogurt sauce over it. (It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.).
17. Bake in preheated oven for about 30 minutes or until the top becomes golden brown..
18. Sprinkle finely chopped coriander or parsley on top if desired..

The dish is topped in the traditional way but with a yoghurt-based sauce. This Vegetable Moussaka is the perfect make ahead recipe. You can make the tomato & vegetable sauce and keep it in the fridge for up to two days before cooking, you can also assemble the. Moussaka - Greek food, layered eggplant, potato, meat sauce and white sauce with parmesan cheese! A hearty but lower-fat dish packed with vegetables and higher in fibre, topped with cheesy-spiced yogurt.