One Pot Dish
Vegetarian Moussaka with Mushrooms Sauce Recipe Recipe At Home
If you enjoy Vegetarian Moussaka with Mushrooms Sauce Recipe Recipe At Home cuisine, this One Pot Dish recipe is worth trying at home....
⏱️
15 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 Brinjal (Baingan / Eggplant)
- 1/2 cup Cheddar cheese - grated
- 1/4 cup Whole Wheat Bread crumbs
- 250 grams Button mushrooms - chopped
- 2 cloves Garlic - chopped
- 1 cup Homemade tomato puree
- 1/2 teaspoon Cumin powder (Jeera)
- Salt - to taste
- Black pepper powder - for seasoning
- 1 sprig Parsley leaves - chopped
- 3 tablespoons Whole Wheat Flour - or corn flour or (corn flour + ragi flour)
- 1 1/2 cups Milk
- 1/4 cup Britannia Cream Cheese
- Salt - to taste
- Black pepper powder - for seasoning
Instructions
1
To begin making the Eggplant Moussaka with Mushroom coulis, we will first prepare the eggplants.
2
First cut the eggplants into 1/2 inch thick slices.
3
shower some seasoning and keep it aside in a colander for about an hour.After an hour, parched the eggplants using a kitchen towel.
4
The next step is to prepare the eggplants.Preheat a skillet on medium fiery up, coat the skillet with coat and place the sliced eggplants in the coat and prepare them until browned and soft on both sides.
5
Once cooked, place them on a paper towel to filter the excess coat.preparing the eggplants on the skillet, gives it a soft texture as opposed to baking them in the oven.
6
If you plan to cook thoroughly your eggplants, make sure you wrap them with an aluminum foil so it does not parched out.Preheat the oven to 180 C.
7
coat a baking dish with coat and keep aside.In the next steps we will make the mushroom coulis and the bechamel coulis, the two most important sauces for the moussakaTo make the mushrooms coulis, fiery up a teaspoon of coat in a skillet over medium fiery up.
8
toss in the minced garlic and mushrooms and agitate sauté them until the mushrooms begin to release the liquid.
9
toss in the artisanal tomato puree, the seasoning, cumin and black pepper.
10
Give the mushrooms coulis a brisk heat to boiling point until the mixture thickens.
11
Once you have a thick coulis, turn off the fiery up and keep aside.
12
agitate in the minced coriander leaves.For the bechamel coulis, toss in all the fixings into a saucepan and prepare the coulis until it thickens.
13
Once the coulis is thick, turn off the fiery up and keep the coulis aside.Our final step to make the moussaka is to assemble the dish and cook thoroughly it in the oven.In a greased baking dish, shower some breadcrumbs, this will help absorb the extra juices that come out when baking the moussaka.Place a layer of cooked eggplants at the bottom, transfer some mushroom coulis over this later.
14
Next layer it with eggplants again and transfer the bechamel coulis over.
15
Finally shower it with dairy topping on the top.cook thoroughly the moussaka in the preheated oven for about 20 moments until the dairy topping melts and turns golden brown. Once done, remove from the oven and allow it to rest for about 10 moments before you offer.offer the Eggplant Moussaka with a Crusty Garlic Bread and a salad by the side.
Recipe Information
Cuisine
Greek
Greek
Course
One Pot Dish
One Pot Dish
Diet
Vegetarian
Vegetarian
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
45 minsTotal Time
60 minsMaster Chef
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