Hello, I am Joana. Today, we’re going to make vegetable moussaka recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Vegetable Moussaka Recipe

Vegetable Moussaka is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vegetable Moussaka is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vegetable moussaka using 23 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Moussaka:

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

Instructions to make Vegetable Moussaka:

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 sausage 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.

So that is going to wrap this up for this exceptional dish vegetable moussaka recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

Tags: Vegetable Moussaka Recipe