MUSHROOM MOUSSAKA
Categories Mushroom Potato Tomato Bake Vegetarian Yogurt Wheat/Gluten-Free Dinner Casserole/Gratin Summer Healthy
Yield 6 people
Number Of Ingredients 19
Steps:
- Filling Heat the oven to 200 C. Put the potato slices in a pan of water and bring to the boil. Boil for 10 minutes or until they have just started to become tender. Drain off the water, sprinkle a little salt over the potato and leave aside for later use. Put the aubergine slices in bowl pour over a couple of tablespoons of olive oil and mix around, then sprinkle over a little garam masala so that each slice has a little dusting of the spice mix. Bake in the oven for about 20 minutes, turning the slices over halfway through. When done, take out and leave aside for later use. Reduce the oven temperature to 180 C. Heat a little olive oil in a deep frying pan. Add the onions and fry on high for a couple of minutes. Add the mushrooms, garlic, oregano, salt and pepper. Stir around well. Keep stirring to avoid burning. You want to cook the mushrooms well to dry them out a little. This will take about 10 minutes, or longer if you have sliced them thickly. Add the tomatoes, cumin, cinnamon and bay leaves. Break up the tomatoes well so that there are no large lumps. Bring to boil and let boil until the tomato sauce has thickened. Reduce heat and leave to simmer for 10-15 minutes. When it iÃÂÃÂs done remove the bay leaves. Taste and adjust seasoning if necessary. Oil a large baking/pie dish with some olive oil. Pour in half of the tomato-mushroom sauce, layer with potato and then with some aubergine slices, then pour over the rest of the tomato-mushroom sauce and layer this again with the potato and then aubergine slices. White Sauce Crack 3 eggs into a large bowl, add the nutmeg, salt and pepper, and whisk. Stir in the yoghurt and mint. Pour the white sauce over the top layer of aubergines. Place in the middle of the oven and bake for 30 minutes or until the top has set and is turning brown.
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Ramchandra Shrestha
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Muhammad Uzair
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
Brooklyn Lancaster
[email protected]I made this for a party, and it was a huge hit. Everyone loved it!
Kimberlee Davis
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
habeba lasheen
[email protected]I'm not a vegetarian, but I really enjoyed this mushroom moussaka. It's a great meatless option.
Risky Bae
[email protected]I didn't have any mushrooms on hand, so I used zucchini instead. It turned out great!
Dr Oluseun Peter OGUNNUBI
[email protected]This dish took a long time to make, but it was worth it.
Wr Wahid
[email protected]I found the instructions to be a bit confusing. I think they could be improved.
Opelo Mautle
[email protected]This was a bit too cheesy for my taste, but otherwise it was very good.
Katrina Lee
[email protected]This recipe is a keeper. It's going into my regular rotation.
Slpy pup
[email protected]I've never had moussaka before, but this was amazing. I'll definitely be making it again.
Donald Brooks
[email protected]This is a delicious and easy-to-make dish. I highly recommend it!
ABBAS MALAK
[email protected]I made this for a potluck, and it was a huge success. Everyone loved it!
Aleksandra Potrić
[email protected]This moussaka is a great vegetarian main course. It's hearty and filling, and it's packed with flavor.
Amahle Nyathikazi
[email protected]I love the combination of flavors in this dish. The mushrooms, eggplant, and tomatoes all work together perfectly.
Sasha Parks
[email protected]This was my first time making moussaka, and it turned out great! The instructions were easy to follow, and the dish was delicious.
Ali Bahadar
[email protected]I've made this mushroom moussaka several times now, and it's always a crowd-pleaser. It's a great dish to serve for special occasions.
Madeleine Green
[email protected]This mushroom moussaka was a hit with my family! The flavors were rich and complex, and the texture was perfect. I especially loved the crispy top layer.