Sprinkle with the Parmesan and transfer the dish to the pre-heated oven and bake on the middle shelf for 1 hour. This traditional bake is made with layers of aubergine, a rich tomato sauce and plenty of cheese. Melt the butter, then stir in the flour to form a paste. In a bowl mix the wine, tomato purée and cinnamon together, then pour it over the vegetables. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. When they're starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Place them in a colander, sprinkling with salt between each layer, then put a small plate with a heavy weight on top – this will draw out any excess juices. Preheat oven to 180°C (350°F, gas mark 4). Traditional moussaka.

This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto- Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden. https://www.deliaonline.com/.../greek/vegetarian-moussaka-with-ricotta-topping Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Separate the eggs (saving the whites for another recipe). Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. We earn a commission for products purchased through some links in this article. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. A portion of this delicious bake works out at 572 calories per serving. Repeat with the remaining ragù and aubergines. Heat 2tbsp oil in a large pan and add onion and garlic, then cook until just soft. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Begin by preparing the aubergines: to do this cut them into ½ inch (1 cm) dice leaving the skins on. Whisk the yolks into the sauce, then pour over the aubergines. When is the best time to do Christmas food shopping? Serve with a freshly prepared salad as a delicious dinner or filling lunch. Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 2 level tablespoons tomato purée or sun-dried tomato paste, 2 level tablespoons chopped fresh parsley, 1 large red pepper, de-seeded and chopped into ¼ inch (5 mm) dice, 1 x 14 oz (400 g) tin chopped tomatoes, drained, 1 x 9 oz (250 g) tub ricotta (see recipe introduction), 1 oz (25 g) Parmesan (Parmigiano Reggiano), freshly grated (see recipe introduction), Vegetarian Shepherd's Pie with Goats' Cheese Mash, Shoulder of Lamb Stuffed with Rice and Olives. Vegetarian ricotta and a parmesan-style cheese are available from www.bookhamcheese.co.uk, This recipe is taken from Delia Smith’s Winter Collection. You will also need a shallow dish about 9 x 9 x 2½ inches (23 x 23 x 6 cm) deep. Our vegetarian Moussaka recipe is simple to make serving 4 people and ready in just 55 mins. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Just cover the porcini with boiling water, then set aside to rehydrate. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit). Meanwhile, pour the stock into a saucepan together with the Puy lentils (but no salt), cover and simmer for 15 minutes before adding the green lentils. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth.

For a better experience on Delia Online website, enable JavaScript in your browser. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. Her delicious recipe is loaded with fresh vegetables such as courgettes and aubergines and topped with green lentils packed with goodness. She finishes it off by making a yoghurt topping and covering everything with grated cheese. https://realgreekrecipes.blogspot.com/2008/04/vegetarian-moussaka.html Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Pre-heat the oven to gas mark 4, 350°F (180°C). Golden aubergines, soft potatoes & veg ragù, “I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!

Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate. If you have any leftovers store in an airtight container for up to 2 days and make sure you reheat thoroughly before serving. All you do is place the milk, flour, butter and nutmeg in a saucepan and, using a balloon whisk, whisk until it comes to simmering point and becomes a smooth glossy sauce. Great with a Greek salad. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. 3 medium aubergines cut into long thin slices. Turn the heat up to high, then add the wine and let it bubble and cook away. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture). Just cover the porcini with boiling water, then set aside to rehydrate. This recipe is taken from Delia Smith’s Winter Collection. Preheat the oven to 180ºC/350ºF/gas 4. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 15 g dried porcini mushrooms, 2 onions, 2 cloves of garlic, 4 sprigs of fresh rosemary, 4 sprigs of fresh sage, 250 ml red wine, 1 x 660 g jar of chickpeas, 100 g dried brown lentils, 4 fresh bay leaves, 2 x 400 g tins of quality plum tomatoes, 4 large firm aubergines, 800 g potatoes, 750 ml semi-skimmed milk, 5 black peppercorns, 75 g unsalted butter, 75 g plain flour, 50 g feta cheese, 50 g kefalotyri or pecorino cheese, 2 large free-range eggs.