Vegetable moussaka

Share Button

image (22)

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Serving: 8 members

Description

Moussaka . This dish is a traditional Greek dish that I got to know through a cook book I got initially when I started to cook . I have tried it just once though and after that didn’t attempt . Not that I didn’t like it , some how it just faded away . Well now it’s a staple at home . I always make the non veg version with a combination of egg plant and potatoes together . This time I came across a veggie version and was in cloud nine as my hubby’s veggie avatar was putting me in a fix to entertain him through his tummy . It tasted equally good as the non – veg version and a super addition to any dinner table . This dish brings together different flavours and textures in one hearty mix . In fact using soya chunks works well like lamb . This dish can be prepared a day ahead and baked when ever required . I did try my best to swap this high calorie fatty culprit dish to a healthy one and to break the myth of anything healthy is boring .

Ingredients

Ingredients
Quantity
Big violet Egg plants4 sliced into 1/2 inch thick rounds
Maidato coat
Oil 4 tablespoons
Soya granules500 grams , ( soak in warm water for 10 minutes , drain and use )
Onions4 chopped
Garlic cloves4 minced
Cinnamon2 teaspoon ground
All spice powder1/2 teaspoon , ( I used garam masala powder instead )
Crushed tomatoes4 cups
Tomato paste4 tablespoons
Sugar2 teaspoons
Chilli flakesto taste
Salt + pepperto taste
Oreganoto taste
Coriander leaves1/2 cup chopped
Bread crumbs100 grams
Parmesan cheese2 cups grated , ( I avoided the cheese completely )

Ingredients for the white sauce

Ingredients
Quantity
Butter1 cup ( I used oil instead )
Maida 1 cup
Warm Milk8 cups
Nutmeg powdera pinch

Method for egg plant

  1. Sprinkle salt over the sliced egg plants . Set aside for 1/2 an hour .
  2. Rinse the egg plant slices and pat dry .
  3. Dust them in maida and shallow fry till soft but not brown . Set aside .

Method for filling

  1. Heat oil in a non stick pan . Sauté the soya granules till brown .
  2. Add onions , garlic and fry for 5 minutes .
  3. Top with cinnamon powder , all spice powder , crushed tomatoes , tomato paste , sugar , salt , pepper and chilli flakes .
  4. Simmer for 15 minutes until liquid evaporates and gets to a dry and chunky tomato sauce .
  5. Garnish with oregano and coriander leaves and set aside .

Method for the white sauce

  1. Melt butter in a non stick heavy bottomed pan . Sprinkle maida , using a whisk gently stir the flour until it starts to bubble .
  2. Keep stirring , making sure no lumps are formed .
  3. Pour warm milk over little at a time incorporating to get a thick creamy white sauce with no lumps .
  4. Simmer to thicken until when a back of a spoon coated with sauce can run a clean line with your finger , its ready .
  5. Add nutmeg powder . Mix well , remove from heat and set aside .

To proceed

  1. Preheat an oven to 180 degree celsius . Grease a baking dish . Sprinkle the bottom with bread crumbs .
  2. Top with a single layer of fried egg plants . Add soya mixture on top of the egg plant layer . Sprinkle with grated cheese . Pour a layer of white sauce .
  3. Do the same until all the egg plants , soya mixture and white sauce is over making sure the final top layer is white sauce sprinkled with cheese and bread crumbs .
  4. Bake for 30 minutes until you get a melted golden crust .Allow to cool for 10 minutes . Slice and enjoy …non – veg version can be done by replacing soya granules with lamb , beef or chicken mince , following the same recipe .Can add 2 -4 beaten eggs to the cooled white sauce and use as the recipe demands .
  5. This helps the layers to stay separate and adds taste along with calories .
  6. Can use any vegetable of your choice instead of egg plants like potatoes and zukkenis .