Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, egyptian moussaka/messa'aa (vegan/vegetarian). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is something that I’ve loved my entire life.
When I do this as a main dish I usually use meat, but if I'm using it as a side I do the vegetarian option and Messa'aa. As with most arabic dishes, this one is composed of different elements so I'll divide the. This entry was posted in Fiction, Gluten-Free, Lunch, Main Course, Middle Eastern, Sides, Vegan, Vegetarian by Chloe.
To begin with this recipe, we have to first prepare a few ingredients. You can have egyptian moussaka/messa'aa (vegan/vegetarian) using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Get 2 Garlic Cloves Crushed
- Get 2 Tomatoes Sliced
- Prepare 1 Can Crushed Tomatoes
- Take 1 Cup Passata
- Make ready 1 Can Chickpeas
- Get Spices
- Get 1 tbs 7 Spices
- Get 1 tsp Salt
- Make ready 1 tsp Pepper
- Make ready 1/4 tsp Hot Chili Powder
- Make ready 1/2 tsp Ground Cumin
- Make ready Quite a lot of Olive Oil
- Take Produce
- Take 2 Eggplants Thickly Sliced
- Prepare 1/2 Onion Sliced
- Get 1/2 Onion Chopped
Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. The recipe is plant-based, gluten-free, and fairly easy to make.
Steps to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel.
- Bake for 10-15mins on each side
- While the Eggplant is baking, prepare the sauce.
- The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins
- Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process.
- Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins).
- I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂
A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka!
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