How To make Bean Moussaka

Vegetarian Moussaka Recipe (with the Whatever Pan) | Vegetarian Recipe | Best Cookware

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 tsp thyme
• 1 tsp oregano
• ½ tsp cinnamon
• 1 tbsp tomato puree
• 400 gr chopped tomatoes
• 1 vegetable stock cube
• 160 gr red lentils
• 2 large aubergines
• 2 potatoes
• 250 gr ricotta cheese
• 50 gr cheddar cheese
• Parsley for garnish

Method

• Preheat oven to 200°C.
• Put the lentils into a bowl. Cover with water and set aside to soak.
• Boil the potatoes for 15-20 minutes until just tender.
• Heat olive oil in your Whatever pan, add the onion and cook over medium heat until soft. •Add the thyme, oregano, cinnamon and cook for 1 minute. Stir in the tomato puree, chopped tomatoes and vegetable stock
• Drain the lentils and stir into the tomato sauce, bring to the boil and simmer for around 20 minutes over medium heat, stirring occasionally, until the lentils are soft. Remove from the pan and set aside. Wash the Whatever Pan.
• Meanwhile, drain the potatoes. Scrape the skin off of the potatoes, then cut into thick slices.
• Heat the Whatever Pan until hot then griddle the aubergine in batches until browned and softened and set aside.
• Spoon half the lentil sauce into the pan, then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines.
• In a bowl, mix the ricotta and grated cheddar and spoon the mixture over the aubergines, smooth out to cover the top.
• Bake in the oven for 25 minutes, or until golden brown.
• Garnish with parsley and serve!

Jean Patrique tools used
• The Whatever Pan

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HOMEMADE VEGETARIAN MOUSSAKA RECIPE

A lighter version of a moussaka with a vegetable loaded spin
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Moussaka with cannellini beans

The cannellini beans in this Moussaka add an interesting additional texture to the lamb mince layer and makes it a more economical dish. You could also use 200-300g of cooked lentils instead.


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Easy Aubergine Moussaka | Vegetarian Moussaka

Easy Aubergine Moussaka | Vegetarian Moussaka

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Greek Budget Food: Moussaka - Recipe # 40

Finf out how to cook the grand old Greek classic! With meat, egg plant, potato and a béchamel sauce, this dish is filling and flavorful!

For this recipe we used:
3 eggeplants,

TOMATO SAUCE:
500 gr / 1 pound of ground meat,
2 onions,
3 cloves of garlic, minced
3 fresh tomatoes (diced),
200 ml / 0.8 cups of white wine
1 can diced tomatoes
salt & pepper

BECHAMEL SAUCE:
2.5 tbsp butter
2 tbsp flour
2 cups milk
nutmeg
salt & pepper

1 kg. / 2 pounds of potatoes
50 gr / 1/2 cup breadcrumbs
Parmesan cheese (as much as your heart desires)

Music:
Title: Grange Party
Artist: Huma-Huma
Album: Youtube Music Libary

Vegetarian Moussaka - Delia Smith's One is Fun - BBC

Delia gives the classic Greek dish Moussaka a vegetarian twist as she combines lentils, aubergines, peppers and onions to serve up another fabulous dish. Clip taken from her classic One is Fun cookery series. For more BBC Good Food videos visit our channel: