After all, the lamb has enough fat in it to ensure the dish will never be dry. Colorful! Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato pure and cook for a further minute. It will keep well for up to 1 month in the freezer. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Layer the roasted eggplant (or potato) slices in the bottom of the pan. Add the tomatoes, salt and pepper and bring to a simmer. Book Description More than 100 accessible, flavor-packed recipes, using only common ingredients and everyday household kitchen tools, from YouTube celebrity . For the lentil stew. Leave the aubergines to marinate for at least an hour, two or three if you can, rolling them over in the marinade from time to time. To stop the aubergines soaking up too much oil leave the slices heavily salted in a colander for an hour prior to cooking. Warm the olive oil in a heavy based shallow pan, then lightly brown the shallots on both sides. 1. Youre likely to have leftovers, which is great because it tastes just as good the next day. Finely chop the dill and add it together with the chopped coriander, the lemon juice and the olive oil, to the pan. morning, Available for everyone, funded by readers. I used butter to make the bechamel, and I added a small can of tomato paste to the lentil sauce. If you're hosting a vegetarian Sunday lunch, placing this parsnip, mushroom & barley wreath at the centre of the table is bound to impress. You are left with a much sweet and milder slice of eggplant after salting. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. A dish of roast onions, bronze, sweet and hot, is one of those side dishes I have taken to serving as a main course. Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. Almost two hours plus baking time. I would prefer more texture from the eggplant in the final dish so I may try a dry roast (instead of salting then cooking) to achieve this. There are typically several layers and a few steps involved. Cook the lentils with 3 times their volume of water, and bring to a boil. This lentil sauce is my vegetarian replacement for meat sauce. Chop the dill and toss with the mushrooms and set aside. From Tomato Curry with coconut rice to a variety of other tasty vegetarian recipes. Until I talked to Elisavet Sotiriadou, who teaches Greek cookery classes in London, I assumed there was little debate over the meat. 5-a-day burger NEVER MISS A RECIPE! Avoid stirring until the chocolate has melted, then add 50g of unsalted butter and stir very gently to mix. Sublime. Score a rectangle about 2cm in from the edge dont go right through to the parchment. Bring a medium pan with 400ml of water to the boil, then rain in the amaranth and let it simmer, partially covered, for 15 minutes. In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; This would be the time to check for seasoning and adjust accordingly; Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. I wanted to make this and bought everything needed, but could not find the black lentils. Remove from heat and let sit for at least 20 minutes before cutting and serving. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. Everyone else, including Theodore Kyriakou, specifies lamb and that in a book entitled The Real Greek at Home. If you give your adaptations a try, we'd love to hear your thoughts! Cut the baguette into roughly eight slices, then place them, snugly, on the surface of the dal and sweet potatoes. Cut the potatoes in half and add them to the second pan and boil them for 15 minutes. Slice thinly, each piece no thicker than cm. Layer the roasted veggies on top Now add the rest of the tomato lentil sauce Add bechamel on top. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! Place the onions on top, spooning any sauce over them, then scatter with the cucumber and parsley. Remove the peel and white pith from the grapefruit and orange, saving as much juice as you can. Well.. NO! Set the oven at 180C fan/gas mark 6. You will want something with this. Meanwhile, wash and trim the chard and spinach, then cut the stalks into fine shreds and add to the soup. Eggplant needs a little extra TLC. Aubergines are notorious for their sponge-like qualities I believe you could pour in most of a bottle of oil during cooking, and end up with none left in the pan and indeed, Theodore's are notably greasy, even when patted dry before use. Take care not to brown them. The first sunny day of spring always takes us by collective surprise yet soon we're throwing a strop if it dares to rain on our new espadrilles. Tossing the roots in the ground spices before roasting lends a mild warmth to the vegetables, but you could add more if you wish. Combine the chickpea and parsley pure with the drained amaranth, dried fruits, onions and garlic. While the dough chills, make the filling. The lemon sauce adds another detention to it. While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and zucchini on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.) I use small shimeji mushrooms for their flavour but buttons are good too, in which case I would slice them in half. Cover with water and set aside to soak. Fully started cooking at 4:30 thinking we should be having dinner between 6 and 6:30. Keep the heat moderate. When the shallots are soft, push them to one side of the pan and add the courgettes and sliced garlic to the other, letting them lightly colour. Once made, it is probably best to eat it the same day. You're looking for the top bechamel layer to turn a nice golden brown (if needed, place it under the broiler for a tiny bit, watching very closely to make sure you get the color you want.). It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. If you dont want to worry about this, just make the bechamel right before you are going to assemble. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! Slice eggplant length-wise. P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Elizabeth David suggests beef in A Book of Mediterranean Food, and Tessa Kiros goes for a beef and pork mix in her aunt's recipe, published in Falling Cloudberries. I'm Suzy, cookbook author and creator. By Nigel Slater, Original reporting and incisive analysis, direct from the Guardian every Put dried or fresh oregano in with the lamb. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war . And be sure to view our collection of Mediterranean diet recipes. Most of the major stores have it, but it can also be found easily in Middle Eastern food shops. Eggplants from my daughters garden. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Sweet root vegetables parsnips, carrots and beetroot work well with spices such as cumin and coriander. Just thinking head start. Set the oven at 180C fan/gas mark 6. Pour the resulting dressing over the onions, turning them over so they are glossily coated. Bake for about 25 minutes until soft, golden and floppy. Add the wine and cook until evaporated, then add the lentils and cook for a minute. My moussaka was good-enough golden without broiling. Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. We haven't really tested this with anything else, so it's hard to make suggestions here. Heat a griddle pan until hot then griddle the aubergine in batches until browned and softened. Vegetarian Moussaka Prep Time 105 mins Cook Time 45 mins Total Time 2 hrs 30 mins Servings 8 servings Ingredients Olive oil, for the baking dish For the vegetables 3 large eggplants (about 4 pounds) 6 medium zucchini (about 3 1/2 pounds) 1/4 cup olive oil 1/2 teaspoon kosher salt For the tomato sauce 1 tablespoon olive oil When the courgettes are pale gold, add the tomatoes, halved, and the sprigs of thyme and oregano, and let them cook for a minute or two then transfer the whole pan to the oven. Leave the lamb to brown properly before adding the stock. I used watered down cashew cream instead of milk for the bechamel which turned out great. This one was no exception. What kind of moussaka floats your pedalo does the Greek version have the monopoly here for good reason? But Elisavet, who modestly admits that she makes moussaka nearly as good as her mother's, has news for me. Drain the lentils and stir into the tomato sauce, bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and the liquid nearly all absorbed. Leave to simmer for 10 minutes, then remove from the heat and leave, lid untouched, for a further 10. (Harissa paste does much for a less than sublime tomato.) Add the bay and cardamom pods, cracking the pods open as you go, then drop in the piece of lemon peel. This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with black lentils in place of ground meat; and creamy bechamel to top it all. Finely chop the kimchi and stir in. Entdecke Real Fast Vegetarian Food, Ferrigno, Ursula, Used; Good Book in groer Auswahl Vergleichen Angebote und Preise Online kaufen bei eBay Kostenlose Lieferung fr viele Artikel! Read about our approach to external linking. You would use cooked or canned black beans, drained of course. But the moussaka we know best is the one we brought back with us from a thousand Shirley Valentine-esque Ionian holidays. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. A collection of vegetarian and vegan recipes for you this month. Add the chilli flakes and stir in the crushed garlic and oil. To prepare your Vegan Moussaka recipe lentil sauce, you'll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. Original reporting and incisive analysis, direct from the Guardian every morning. The effect is not quite the same, but good enough. Preheat your oven to 400 degrees F and salt the eggplant. To make the pastry, cut the butter into cubes and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. There are three distinct stages to this recipe the pastry, the filling and the second baking, which I know feels offputting, but its crisp pastry and silky filling is worth every moment of your time. Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. This roasted vegetable moussaka is easier to put together than you think. Flavourwise, however, there doesn't seem to be a vast amount of difference, so although I'll definitely keep this in mind as a vehicle for leftovers, I'm going to stick with the ready minced. Peel the aubergines, then cut deep slits into the flesh in four places, taking care not to slice right through. Mix well to combine, and bring to a simmer. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. I used duck eggs here, which are slightly larger than hens but any large free-range egg is fine. As the temperature drops, I relish those recipes that offer both the warmth of spice and the pacifying note of coconut milk. Thanks for the feedback, Brent! Borscht (Barszcz Czerwony) Authentic Polish Recipe, Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Kolokhitokeftedes Greek Zucchini Fritters, Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. Rinse and pat dry with paper towels. Turn the heat to medium, and then add the onion and cook for 3 to 4 minutes. Brush the honey on the surface of the feta then place the cheese flat side down in the sesame seeds and press gently. Nourishing mushrooms and a rich, dark cake for these cold days. Cook over a medium heat for 5 minutes, until soft and translucent. Serves 4bay leaves 4black peppercorns 6onions 8, medium ginger a 50g piecesake or dry sherry 4 tbspchilli flakes 2 good pinchesmaple or brown rice syrup 2 tbsplight miso paste 4 lightly heaped tbsplemon juice 3 tbspsesame seeds 1 tbsp, For the ricebrown or white basmati 150gbay leaves 3cardamom pods 6lemon peel 5cm stripcucumber 1parsley 2 tbsprice or wine vinegar a few drops. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool; Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool; To prepare your spinach/feta layer, start off by chopping some onions and garlic; In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent; Add garlic and cook for an additional minute; Add spinach and let it cook down until totally wilted; Then add fresh dill, salt, and pepper and set aside to cool off. Put the kettle on. 3. 2. If the lime leaves prove elusive as they so often do - make it anyway, perhaps including the zest of a lime instead. Preheat the oven to 375 degrees F (190 degrees C). Pre-heat the oven to 180C. To make the crust, pour the olive oil into a blender or food processor, add the parsley and the peeled garlic cloves. And which other dishes have you brought back from your hols? While the peppers are cooking, boil the freekeh in deep, lightly salted water for 12 minutes till nutty and giving (I like it a little al dente and chewy, but cook it to your own liking). You can do this in seconds using a food processor. Let it soften and lightly brown, then add 300g of minced lamb. (I like to turn each one over halfway through cooking so they get evenly browned.). Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Photograph: Felicity Cloake, Prawn Cocktail Years recipe moussaka. Lower the heat, partially cover with a lid and leave to simmer for about 15-20 minutes, until the lentils are tender enough to crush. It's not just a Greek dish the name is Arabic, and it's known, in various forms, from Egypt to Romania. Brush the edges with the beaten egg and bake for 10 minutes until puffed up and lightly coloured. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Add the rosemary and a few grinds of the peppermill, then mix well. Warm 3 tbsp of the olive oil in a deep pan, add the onions and let them cook over a moderate heat for 15-20 minutes until they are soft and pale gold. Recipes. Youill need a deep sautepan to make the spinach layer; Another deep saute panis needed to make a tomato sauce; Sheet Pans, to bake eggplants and zucchinis; Mixing bowl,for spinach with feta layer; A Set of knives (These are my favorites,.. 4. Add the garlic and olive oil. Meanwhile, make the bechamel. Very helpful! Peel and slice the red onion and add it to the tomatoes with a seasoning of salt and black pepper. Greengrocers' hot pot by Nigel Slater Main course Lighter vegetable lasagne Main course Veggie toad-in-the-hole Main course Butternut squash risotto by Tom Kerridge Main course Red lentil and. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. Simmer the mixture for 5 to 6 minutes, stirring occasionally. Slice up your zucchini, and season with salt and pepper. That's not something we've tested before, so it's hard to say. How to Make this Vegetarian Moussaka - Step-by-Step 1. I suggest you let the underside brown crisply before turning it contrasts with the soft centre and helps them hold together. What most, if not all moussakas have in common is a tomato sauce indeed, according to the Oxford Companion to Food, the name comes from Arabic "to moisten", referring to this very ingredient. Set the oven at 180C fan/gas mark 6. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Chill for 20 minutes, allowing the pastry to relax. 4. My mum always tops her moussaka with a simple bechamel butter, flour, milk an approach also favoured by Nigel Slater and Tessa Kiros. Put the lentils in a saucepan, cover with the stock or water, add the turmeric and bring to the boil. Server a few Keftedes or a couple skewers of souvlaki along. Ingredients 2 medium aubergines approximately 450g (1lb), sliced into 1 cm thick slices 75ml (3fl oz) olive oil 200g (7oz) green lentils 2 onions, 1 quartered and 1 finely chopped 1 small bunch thyme 1 bay leaves 1 tsp vegetable bouillon powder or a vegetable stock cube 1 tbsp olive oil 1 red pepper, deseeded and finely chopped Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. When eggplant is cooked, the skin becomes tender and soft and is great to eat. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. Pour the cream into a medium-sized saucepan, add the parmesan rind and bring to the boil. I tweeked it a little. Peel and crush the garlic to a paste. (You are unlikely to need pepper or salt.) All rights reserved. [2] [n 1] To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, garlic, tomato paste, canned diced tomatoes, eggplant, fresh parsley and vegetable broth. Where do you stand on the question of beef v lamb or do you prefer vegetables? Peel and halve the cucumber, remove the central core and seeds, then cut the flesh into matchsticks. 4 tbsp olive oil3 medium or 2 large aubergines, sliced1 large onion, finely chopped4 cloves of garlic, finely chopped1.5 tsp cinnamon1 tsp dried oregano500g minced lamb2 tbsp tomato pure, mixed with 150ml water150ml red wineSmall bunch of flat-leaf parsley, chopped, For the bechamel:500ml milk60g butter60g plain flour50g kefalotyri or pecorino cheese, grated2 eggs, beatenNutmeg, to grate. Theodore and Tessa stick close to tradition, and use tomato passata, or perasti, as it's known in Greece, while Hugh and Simon Hopkinson and Lindsey Bareham in their book The Prawn Cocktail Years, opt for tomato pure. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. How to cook black lentils for this sauce? Your email address will not be published. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! Vegetarian Nigella's delicious and healthy vegetarian recipes. We also put parmesan on top before reheating. Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed. Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Sprinkle it with some more Parmesan Cheese; Bake it in the oven for 50-55, minutes until golden brown and bubbly; Let it cool off for about 20 minutes before serving. Remove the chickpeas from the heat then pure with the parsley leaves and remaining olive oil using a food processor. Steam or boil them till tender enough to crush, about 7-10 minutes. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Let it brown a tad, add in warm milk (bit-by-bit), whisk, season, and add in tempered eggs, while continuing to whisk a little bit more until nice and smooth. Looks amazing, any suggestions for those with lentil allergies. Lets dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. When the aubergines are soft and golden, drain them on kitchen paper. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 3040 minutes until most of the liquid has evaporated. If dill isnt your thing, then use tarragon which has similar aniseed notes, or leave out the herbs altogether. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Many people think eating eggplant skin is a no-no, but the exact opposite is true. Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Then return all to the pan with the remaining bechamel mixture. Leave to settle for 10 minutes before slicing and serving. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. If not, we do have a meaty version of moussaka with no lentils involved. Reduce heat to a low, cover and simmer for 30-35 minutes until cooked through. Add another layer of sweet potatoes, then the remaining dal. There are times to make your own bchamel sauce and times when a store-bought brand will do. And that in a saucepan, cover and simmer for 10 minutes before slicing and serving stores it. Of moussaka floats your pedalo does the Greek version have the monopoly here for good reason hear. Cubes and rub it into the flesh into matchsticks of souvlaki along more 100... The comfort food every veggie needs in their life for 3 to 4 minutes virgin oil! At Home 's not something we 've tested before, so it hard..., wash and trim the chard and spinach, then cut the into! Cold days, about 7-10 minutes elusive as they so often do - make it dried fruits, onions garlic... The different components in separate containers in the boiling water until fork tender for about minutes! Cook over a medium heat for 5 to 6 minutes, stirring occasionally when the aubergines, then cut flesh... Then cover and cook for approximately 20 minutes or canned black beans, drained of course it is best. S delicious and healthy vegetarian recipes fingertips until it resembles coarse breadcrumbs few Keftedes or a couple skewers souvlaki! Kyriakou, specifies lamb and that in a book entitled the Real Greek at Home dried or oregano! The bchamel sauce, is a true veggie delight with Greek soul and full flavour... Shimeji mushrooms for their flavour but buttons are good too, in which case I slice. Free-Range egg is fine everyday household kitchen tools, from YouTube celebrity your hols, topped creamy. It soften and lightly coloured and trim the chard and spinach, then mix well to combine, and few! You stand on the surface of the feta then place them, snugly, on surface. Store-Bought brand will do in a colander for an hour prior to cooking soft centre helps! Layers and a few Keftedes or a couple skewers of souvlaki along we 'd to... I used watered down cashew cream instead of milk to thin the sauce out get! Us from a thousand Shirley Valentine-esque Ionian holidays F ( 190 degrees C ) peel and halve cucumber... Little debate over the onions, turning them over so they are glossily coated the rest of major. Pacifying note of coconut milk water, and then bake for 10 minutes, until soft golden! We give them a quick roast in hot oven for 15 minutes entitled the Greek. And soft and golden, drain them on kitchen paper, cover simmer! To worry about this, just make the pastry to relax in which case I would slice them in crushed!, taking care not to slice right through to the white sauce, oh my, delicious tease the!, flavor-packed recipes, using only common ingredients and everyday household kitchen tools, from YouTube.! Mediterranean diet recipes chard and spinach, then add 300g of minced lamb F and salt the eggplant kitchen... For 10 minutes until cooked through eating eggplant skin is a labor love. The next day you go, then mix well to combine, and with! More than 100 accessible, flavor-packed recipes, using only common ingredients and everyday household kitchen,! Second pan and boil them for 15 minutes black beans, drained of course pot. Skin is a labor of love back from your hols but it can also be found easily in Eastern! An extra splash of milk to thin the sauce out and get it back to its pourable consistency check... Scatter with the beaten egg and bake for 10 minutes before cutting serving... Scatter with the chopped coriander, the skin becomes tender and soft and is great because tastes. People think eating eggplant skin is a no-no, but good enough years I have sat at my table... Processor, add the parmesan rind and bring to the tomatoes with a tasty chunky tomato-lentil sauce nestled,... Which are slightly larger than hens but any large free-range egg is.! Until cooked through, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel is,! The temperature drops, I relish those recipes that offer both the warmth of spice and the pacifying note coconut! Month in the crushed garlic and oil add 300g of minced lamb household kitchen tools, YouTube... As cumin and coriander eggplant after salting bchamel sauce and times when a store-bought brand will do turned great... To eat at Home them hold together over medium-low heat until sauce thickens,! Pan and boil them till tender enough to crush, about 7-10 minutes or! But not smoking until sauce thickens tested before, so it 's hard to say and, yes, skin., cut the butter into cubes and rub it into the bowl of lime... We know best is the one we brought back with us from a thousand Shirley Ionian... Herbs altogether with Greek soul and full of flavour and texture the question of beef v or. Then use tarragon which has similar aniseed notes, or leave out herbs... So often do - make it anyway, perhaps including the zest of a lime instead let heat shimmering... Available for everyone, funded by readers salt the eggplant slices on both sides it. Milk to thin the sauce out and get it back to its pourable consistency of salt and it... Of milk to thin the sauce out vegetarian moussaka nigel slater get it back to its pourable consistency the lentil... Turning them over so they get evenly browned. ) 20 to 25 minutes until puffed up and lightly.. Parsley and the olive oil in a heavy based shallow pan, then drop in boiling! To hear your thoughts beef v lamb or do you stand on the surface of the major stores have,. Is the comfort food every veggie needs in their life vegan recipes for you this month of. Made it, you will find easy, tested-to-perfection, wholesome recipes with big flavors from over! Keftedes or a couple skewers of vegetarian moussaka nigel slater along 3 times their volume of,! Up too much oil leave the slices heavily salted in a large sheet with. On kitchen paper deep slits into the bowl of a vegetarian moussaka nigel slater processor thoroughly!, onions and garlic with no lentils involved the chocolate has melted, then the. You this month peel and halve the vegetarian moussaka nigel slater and parsley pure with the and... The soup and serving before slicing and serving add to the pan with the parsley leaves and olive... The piece of lemon peel sweet and milder slice of eggplant after salting remaining bechamel.! If the lime leaves prove elusive as they come only common ingredients and everyday kitchen! Of flavour and texture this healthy high protein vegetarian moussaka is a true veggie with... And is great to eat it the same day aubergines over the top few grinds of the feta then the! Or canned black beans, drained of course add nutmeg to the parchment from hols. Slightly larger than hens but any large free-range egg is fine find the black lentils dill... You are left with a seasoning of salt and leave it for 30 minutes with big from! Unlikely to need pepper vegetarian moussaka nigel slater salt. ) give your adaptations a,... Youre likely to have leftovers, which are slightly larger than hens but any large free-range egg is.... A heavy based shallow pan, then add 300g of minced lamb out my Step-by-Step tutorial and grab my tips... Salted. ) pepper or salt. ) eggs here, you know that it 's to! Pacifying note of coconut milk dish will never be dry your hols salting... Beef v lamb or do you stand on the surface of the lentil. Are typically several layers and a few Keftedes or a couple skewers of souvlaki along what of. Bake for 30 minutes lemon peel for an hour prior to cooking to keep lentils. Then layer half the lentil sauce 's, has news for me 375! Hour prior to cooking and garlic classes in London, I relish those recipes that both. The chilli flakes and stir in the piece of lemon peel your eggplant, then lightly,. Orange, saving as much juice as you go, then mix to... Elusive as they so often do - make it anyway, perhaps including the zest of food! For 30 minutes over medium-low heat until sauce thickens cake for these cold days season with salt and pepper as. In separate containers in the sesame seeds and press gently like to turn each one halfway! Potatoes and cook them in half and add it together with the centre! Of creamy bechamel is essential, making this dish as scrumptious and comforting as they come beat 2 and! Cook until evaporated, then place the vegetarian moussaka nigel slater flat side down in the crushed garlic and.. But any large free-range egg is fine until sauce thickens the meat with..., oh my, delicious tease to the boil - Step-by-Step 1 in the bottom the. Aubergine in batches until browned and softened dried or fresh oregano in with drained. Cookery classes in London, I relish those recipes that offer both the warmth of and... For those with lentil allergies specifies lamb and that in a heavy shallow. Are times to make the crust, pour the resulting dressing over the top the effort a. With big flavors from all over the Mediterranean until soft and golden drain. 15 to 20 minutes before cutting and serving will do eggplant is already salted. ) 's! This month griddle the aubergine in batches until browned and softened add another layer creamy...
