Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.
Ingredients of Vegetarian Moussaka
2 thinly sliced large eggplant/ brinjal
1 tsp oil
1/4 tsp salt
For the vegetable layer:
50 gms baby corn, sliced
50 gms chopped red capsicum
100 gms mushrooms, sliced
2 cloves of garlic, finely chopped
1/2 tsp green chilli, chopped
1/2 tsp celery stalk, finely chopped
1 Tbsp refined flour
1/2 cup milk
1/2 tsp dried mixed herbs
1 tsp oil
1/4 tsp salt
For the tomato sauce:
100 gms tomato concasse
2 bay leaves
1/2 tsp black peppercorn
50 gms onions, chopped
1 tsp garlic, chopped
50 gms capsicum, de-seeded, cubed
2 Tbsp tomato puree
1/2 tsp dried oregano
1 tsp olive oil
1/4 tsp salt
How to Make Vegetarian Moussaka
1.Apply a little salt on the brinjal slices and keep aside for 10 minutes.
2.Heat oil in a non-stick pan and cook brinjal slices till both sides are golden brown.
3.Keep aside.
4.For the vegetable layer:
5.Heat the oil in a non-stick pan.
6.Add garlic, green chilli and celery, saute for a few seconds.
7.Add baby corn, red capsicum, green capsicum, mushrooms and refined flour, saute for a few minutes.
8.Add milk, mixed herbs and salt and cook till the mixture is thick. Keep aside.
For the tomato sauce:
1.Blanch the tomatoes in boiling water.
2.Peel, cut into quarters and de-seed tomatoes.
3.Chop finely and keep the tomato pulp aside.
4.Heat olive oil, add bay leaves and peppercorns, saute for a few seconds.
5.Add onion, garlic and capsicum and saute for a few minutes.
6.Add the tomato pulp and allow it to simmer for about 15 minutes until the volume reduces a little.
7.Add tomato puree and salt, simmer for some more time.
8.Finally, add oregano and mix well.
9.Remove capsicum, bay leaves and peppercorns.
10.Arrange half cooked brinjal slices to form a layer on a baking dish.
11.Place the vegetable layer over brinjal slices.
12.Top with another layer of brinjal slices. Cover with the tomato concasse.
13.Bake in a preheated oven at 200°C for 15 minutes. Serve hot.
