Leave to stand for 30 minutes, then serve. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Great with a Greek salad. Slice them lengthwise into 1/4-inch-thick planks. Heat 1 tablespoon of the oil in a large heavy bottom pan or Dutch oven and … Position a rack in the center of the oven and preheat the oven to 350°F. Combine the tomatoes, oregano, cumin, red pepper flakes, and salt in a medium-size bowl. Heat olive oil in a large sauté pan. Sprinkle in the cheese and fold the potatoes and cheese into the béchamel. Peel the Yukon Gold potatoes and give them a good rinse under cold running water. Add them to the stack on the cookie sheet when they’re done. Remove from the heat. Bring to a boil over medium-high heat. Pat the potatoes dry on the paper towels. Spoon on half of the seasoned tomatoes and top with a layer of half of the eggplant. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. Lay out several layers of paper towels or a clean cotton kitchen towel on the counter. Place racks on the upper and lower thirds of your oven. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender. My moussaka uses lentils and walnuts in place of meat, layers of eggplant and zucchini, and a cozy mashed potato crust topped with vegan Béchamel. Remove and set aside to cool. Flip the planks and repeat on the other side for an additional 2 to 3 minutes. Your email address will not be published. Lift them out of the skillet and set them in their own stack, on the same cookie sheet as the eggplant. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm). Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … https://www.themediterraneandish.com/vegetarian-moussaka-recipe Simmer the sauce over medium heat, uncovered, whisking occasionally, until it starts to thicken and bubble, 3 to 5 minutes. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays. Cook potato slices in hot oil until browned, 3 … Add garlic and cook until fragrant, … Once the underside browns slightly and the top looks opaque, 2 to 3 minutes, flip them over and repeat on the other side for an additional 2 to 3 minutes. Return the pan to the burner, and over low heat, dry the potatoes of any residual water that may cling to their surfaces, about 30 seconds. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range, 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. And heat over medium heat until it starts to thicken and bubble, 3 to 5.! 5 minutes leaves and add 1 teaspoon of dried oregano it all a good whisking parboil in pan... 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