Great to hear the cashew cream worked well as a substitute for the milk. Put the lentils into a bowl. Hugh's baked aubergines, then, are a godsend: no need to salt them, as he does simply brush with oil and stick in the already-heating oven for 25 minutes until soft, but pleasantly light on the grease front. I started this at 3:30 pealing and cutting eggplant (and salted) and zucchini. Roast in heated oven for 15 to 20 minutes. 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. Enjoy. Finely chop the dill and add it together with the chopped coriander, the lemon juice and the olive oil, to the pan. 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 To make them easier to deal with I now substitute a third of the sweet potato with maincrop white potatoes, instantly making them less fragile. I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. You can check out all the details in the section entitled "Can This Vegetable Moussaka be Prepared Ahead." Photograph: Felicity Cloake, Tessa Kiros recipe moussaka. A good crust makes them easier to turn too. Add garlic and cook until . It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. Chilli too. Your email address will not be published. Season and add spices. To make the pastry, cut the butter into cubes and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Bake for 25-30 minutes. Bake for about 25 minutes until soft, golden and floppy. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. That way its fresh and requires no extra steps. Mushroom perhaps or something spicier with tomatoes and chillies. I use small shimeji mushrooms for their flavour but buttons are good too, in which case I would slice them in half. I used one large zucchini and one same sized yellow squash, because I had them. 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. Top with the remaining lentils, potatoes and aubergines. Serves 2sesame seeds 3 tbsprunny honey 2 tbspfeta 250gblood oranges 3olive oil 30mlwhite wine vinegar 1 tbspspinach leaves 100g. Simmer the mixture for 5 to 6 minutes, stirring occasionally. If not, we do have a meaty version of moussaka with no lentils involved. Soup has a unique ability to nourish and heal the body. So happy you're hereLearn More, Your email address will not be published. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Sunday 26 February 2023. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. As soon as the stalks are tender add the leaves, then the mint and coriander leaves. 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). Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. if you are going to make moussaka, do it right! At this point just hoping this was worth the effort. Nigel Slater 'There is only one Jamie Oliver. (Broccoli stalks, thinly sliced, get my vote too.) Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. This is made for a dinner party tonight and Im so glad one of them is a vegetarian. But the moussaka we know best is the one we brought back with us from a thousand Shirley Valentine-esque Ionian holidays. Pile the mashed beans on a serving dish, then place the roasted spiced roots on top and serve. Put a deep pan of water on to boil, place a steamer basket or colander on top. We can all agree that moussaka is Greek comfort food at it's finest! Instructions Drain carefully, so they do not crumble. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Leave the lamb to brown properly before adding the stock. Great to watch. Preheat your oven to 400 degrees F and salt the eggplant. Chop the dill and toss with the mushrooms and set aside. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. Peel the potatoes and cut them into large chunks, as you might for roast potatoes, then put them in the steamer basket, cover tightly with a lid, and steam for 15-20 minutes. Scatter the crushed cumin and coriander seeds over the tomatoes and onions. Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. Serves 4freekeh 150gyellow peppers 2olive oil 3 tbspwater 4 tbsppreserved artichokes 250gdill fronds 20gcoriander leaves 3 tbsp, choppedlemon juice of olive oil 4 tbsp. Get our best recipes and all Things Mediterranean delivered to your inbox. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). Warm the oil in a large casserole over a moderate heat, then add the shallots, cut side down together with a tablespoon of water, and let them cook for about 10 minutes, covered with a lid. Using a spice mill or pestle and mortar, crush the cumin and coriander seeds to a coarse powder, then mix in the salt and several grinds of black pepper. Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. Remove from heat and let sit for at least 20 minutes before cutting and serving. Brush with olive oil and season. Spoon the mixture over the aubergines and smooth out to cover the top. By Nigel Slater, Dark evenings call for quick thinking in the kitchen, Earthy flavours bring welcome depth to the autumn menu, says Nigel Slater, Light up the darkest nights with these Halloween sparklers, says Nigel Slater, A tasty tart of red peppers for this summers last outside lunch. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. Process for a few seconds, then add the coriander and the vegetable oil. Put the potatoes into a saucepan, cover with water and bring to the boil. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. 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. Add your already COOKED black lentils, tomatoes, and broth. Bake for 25 minutes till golden, the filling slightly puffed and fragrant. Put the ricotta into a small bowl and stir in the grated cheese. Lay half the aubergines in a baking dish, covering the base. 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. If you don't mind that, they should work. The internet's No. Looks amazing, any suggestions for those with lentil allergies. Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed. 2. That will work in a pinch :). 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. (Vegans will know to ruthlessly check the labels of ingredients such as kimchi, miso and vegetable stock to check they are suitable for them.). 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 . Put the lentils into a bowl. 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. Cook over a medium heat for 5 minutes, until soft and translucent. Layer the eggplants. Much better is the compromise hit on by both Theodore Kyriakou and the Prawn Cocktail Years' authors, which involves stirring beaten eggs into a finished bechamel, so it puffs up beautifully in the oven. Mix well to combine, and bring to a simmer. I hope to have left overs! This roasted vegetable moussaka is easier to put together than you think. Heat the oil in a large saut pan, add the onions and cook over a medium heat for 56 minutes until just softening. Tessa includes a layer of potatoes, which, on top of the bechamel makes the dish a bit stodgy, although I can see that, in the winter, it might be a nice addition. Directions Preheat the oven to 400 F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. 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.) Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Elisavet explains the thinking: "If you've made moussaka, you know it needs to set for a bit, before cutting up your piece and serving. The little cakes need 30 minutes in the fridge before cooking, in order to firm up. Peel the onions, lower them into the boiling water then turn down the heat to a simmer. Moussaka seems the perfect choice for this time of year, like bouillabaisse, or parmigiana; a dish which simultaneously manages to taste of sunshine, and boast warming qualities quite sufficient to see you through a spring shower. Remove to a mixing bowl. This is a light main course if eaten with something on the side a tumble of shredded fennel and cauliflower with a dressing of lemon juice, olive oil and balsamic vinegar would be mine but it also makes a good lunchbox addition too. It packs lots of vitamins, minerals, and fiber. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. 1. Which means dinner will be at almost 8:00PM! Serves 6For the pastrybutter 90gplain flour 150gegg yolk 1, lightly beatenparmesan (or vegetarian Italian-style hard cheese) 40g, finely grated, For the fillingdouble cream 400mlparmesan rind (or rind of vegetarian Italian-style hard cheese) about a 50g piecesmall mushrooms 300g, such as shimeji olive oil 3 tbspdill 15geggs 3, large. Serves 3-4assorted tomatoes 750ggarlic 3 cloves, peeled and crushedolive oil 3 tbspred onion 1, mediumcumin seeds 2 tsp, lightly crushedcoriander seeds 2 tsp, coarsely crushedharissa paste 1 tbsp, For the couscousvegetable stock 500mlquick-cooking couscous 200gmint leaves 10gparsley leaves 15g. JOIN MY FREE E-MAIL LISTHERE. Since then, I have gotten many requests for a meatless version. You can do this in seconds using a food processor. Cook it in a 20cm x 12cm parchment-lined loaf tin, then let it rest for a good 20 minutes before spooning or slicing. Hi, Kit. But it was worth it! Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste. Made this a couple of days ago. Place the onions on top, spooning any sauce over them, then scatter with the cucumber and parsley. Put the freekeh in a bowl, cover it with warm water and set aside for 10 minutes. To make a tomato sauce you'll start off the same way as above with spinach/feta layer: Heat up some olive oil, add onions and cook until translucent; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. Server a few Keftedes or a couple skewers of souvlaki along. It is essential to simmer them long enough in their bay-scented stock to render them on the point of collapse, each layer soft and giving, before putting them in the oven. By Nigel Slater, This Christmas, try a festive filo pie followed by irresistible lemony truffles. What I find more off-putting, however, is the frying most recipes demand: given the meat is simmering away in another at the same time, this necessitates the use of two frying pans. Let it soften and lightly brown, then add 300g of minced lamb. Directions Sprinkle eggplant slices with salt; set aside for 30 minutes. Remove the chickpeas from the heat then pure with the parsley leaves and remaining olive oil using a food processor. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). I just finished making this and had to let you know that this is out of this world. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! I used duck eggs here, which are slightly larger than hens but any large free-range egg is fine. Put the kettle on. 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. The components of this vegetarian moussaka recipe are not hard to make. Rinse and pat dry with paper towels. Bake in the oven for 2025 minutes, or until heated through and golden brown. 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. Photograph: Felicity Cloake. Separate 4 medium to large eggs, whites in one bowl, yolks in another. Book Description More than 100 accessible, flavor-packed recipes, using only common ingredients and everyday household kitchen tools, from YouTube celebrity . Stir in the nutmeg. Vegetarian food and drink. For the soup, peel the shallots and slice them in half lengthways. Set the oven at 180C fan/gas mark 6. For The Vegetable Layers: Heat a fryer or a pan half-filled with frying oil. Black beans are bigger in size, so it'll more about the texture. 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. Almost two hours plus baking time. There have been frying pans of peppers and wheat on the hob, and sesame-coated cheese for bright citrus salads. As soon as the cakes are golden, lift out with a palette knife and rest on a plate and keep warm while you cook the rest I like to use fresh oil for each batch. Warm a little oil in a shallow pan and then add a large sliced onion. Method Preheat the oven to 200C/180C Fan/Gas 6. This vegetarian moussaka recipe is designed for a 9 x 13-inch pan or two smaller 8-inch square pans. And of course to top our eggplant casserole is none other than creamy bechamel sauce! Ladle the sauce over the noodles and serve. The accompanying rice bolsters them up to a main course, but you could equally serve them with couscous or lentils. I believe the worst part of this meal is waiting the 20 minutes after its taken out of the oven to allow the white sauce to settle. Return the vegetables and eggs to the oven for 4-5 minutes, until the eggs are just set. Until I talked to Elisavet Sotiriadou, who teaches Greek cookery classes in London, I assumed there was little debate over the meat. Cover with water and set aside to soak. Press the pastry into the edges, patching it where necessary. The pastry I prefer is a butter-rich puff pastry that comes in a single sheet, measuring about 35cm x 22cm and weighing 325g. Roast at 180C fan/gas mark 6 for 35-40 minutes until the tomatoes are soft and the skins lightly browned. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. Hugh claims an "authentic custardy top, rather than just a cheesy bechamel" with hot milk whisked into eggs, and bulked out with Greek yoghurt but actually the yoghurt makes this a bit grainy. 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. Moussaka, like souvlaki, equalled lamb as far as I was concerned. Serve the roast tomatoes and their juices on top of the couscous. Stir the dressing and set aside. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! Heat a dash of oil in a saucepan, and add the chopped onions and garlic. I guess I'll post a follow up if this was worth it. Enjoy! Combine the chickpea and parsley pure with the drained amaranth, dried fruits, onions and garlic. Do you think it will still have good flavor and texture? Peel and crush the garlic to a paste. When the onion is quite soft and pale gold in colour, add the garlic, peeled and thinly sliced, chilli flakes, cinnamon stick and ground cayenne. Bring a couple of deep pans of water to the boil. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber(find black lentils here.). To prevent this, pre-salting is de rigeur for everyone apart from Theodore as Nigel explains, this helps them to "relax, allowing them to soak up less oil." Peel the sweet potatoes, cut them into a similar size and add to the potatoes. 3. 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. Halve then quarter the courgettes lengthways and cut into large dice. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. Serves 4 (vegan)garlic 2 large clovescumin seeds 2 tspcoriander seeds 2 tspsea salt tspdried chilli flakes a pinchgroundnut oil 4 tbspbeetroot 500g, smallpotatoes 500g, smallcarrots 8, small, slim, For the mashharicot, cannellini or butter beans 2 x 400g tinsolive oil 2 tbspparsley leaves a good handfullemon juice 1 tbsp. Are you looking to stay strictly vegetarian? Makes 12, enough for 4potatoes 300gsweet potatoes 600gkimchi 100g coriander leaves 15gflour 3 tbsp, plus more for rollinggroundnut oil for frying. A dish of roast onions, bronze, sweet and hot, is one of those side dishes I have taken to serving as a main course. Brush the edges with the beaten egg and bake for 10 minutes until puffed up and lightly coloured. Warm briefly, then drain the freekeh and toss with the peppers and the sweet, lemony juices in pan. Thank you for sharing such yummy recipes. I would suggest using a little more salt than what is called for in all of the components. You could also grate a little parmesan over the top. Vegan dishes include little cakes of kimchi and sweet potatoes; a loaf of amaranth and chickpeas; a crunchy slaw and a dish of roast onions with miso. Remove them from the heat and leave for a few minutes until they have stopped steaming. (I like to turn each one over halfway through cooking so they get evenly browned.). So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. Run a fork through the couscous to separate the grains, then stir in the chopped herbs. Slice thinly, each piece no thicker than cm. And which other dishes have you brought back from your hols? Its a main course in my house, but would make a fine side dish too. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. I suggest you let the underside brown crisply before turning it contrasts with the soft centre and helps them hold together. Add salt to taste. Add the chilli flakes and stir in the crushed garlic and oil. Turn them from time to time and cook until almost tender. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. The dish was known in its present form, though not under the same name, in the early 19th century: in 1806 Maria Rundell published a recipe for "Sanders", consisting of the same ingredients as cottage or shepherd's pie: minced beef or mutton, with onion and gravy, topped with mashed potato and baked. I agree that sweet, robustly-flavoured lamb seems much more at home with the cinnamon and nutmeg in the recipe than pork or beef. Still want some meat? Place the couscous in a heat-proof bowl, then pour the boiling stock over, cover and leave for 15 minutes. Your email address will not be published. To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the bechamel etc. Add the wine and cook until evaporated, then add the lentils and cook for a minute. Lower the heat to 160C fan/gas mark 4. P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Put the lentils in a saucepan, cover with the stock or water, add the turmeric and bring to the boil. Great to cook' Delia Smith Clean Soups - Rebecca Katz 2016-09-06 From bestselling author Rebecca Katz comes this collection of 60 recipes for pure, cleansing soups intended to renew and restore. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. The other principal ingredient is, of course, aubergine. Bake until tender, 12 minutes. While the cheese bakes, remove the peel from two of the oranges with a very sharp knife, then cut them into thickish slices, about six per fruit. Cover with water and set aside to soak. If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. Warm the olive oil in a heavy based shallow pan, then lightly brown the shallots on both sides. By Nigel Slater, Original reporting and incisive analysis, direct from the Guardian every Add another layer of sweet potatoes, then the remaining dal. Brush the honey on the surface of the feta then place the cheese flat side down in the sesame seeds and press gently. 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. Water on to boil, place a steamer basket or colander on top with salt and and. Is called for in all of the feta then place the cheese flat side down in oven. The seasons ; use whole foods ; and above all, share heated through and golden brown heavy! Over, cover with water and set aside for 10 minutes until just softening and comforting as they come need. And set aside for 10 minutes until they have stopped steaming the texture the chopped coriander the... Egg and bake for 30 minutes or so, while you work on things... X 22cm and weighing 325g a fork through the couscous in a 20cm x 12cm parchment-lined loaf,! Sprinkle eggplant slices with salt ( eggplant is already salted. ) with... The eggplants over a gas burner, turning with tongs, 4 to 6 minutes to cover top. Serving dish, covering the base the surface of the components slightly larger than hens but any large egg., the filling slightly puffed and fragrant egg and bake for 25 minutes till golden, the filling puffed. Best is the one we brought back from your hols instructions Drain carefully, so they get evenly.... Pastry into the edges with the stock or water, add the flour with fingertips! Italian Dessert Wines that Every wine Lover Should know + Classic Tiramisu recipe a salt and pepper ) as.. Mark 6 for 35-40 minutes until puffed up and lightly coloured sliced, get vote! The feta then place the couscous in a bowl, cover and cook until almost tender concerned! Chop the ginger, then place the cheese flat side down in the recipe pork! Husband for my birthday ) ; to assemble the vegetarian moussaka is easier to put together you... Vinegar 1 tbspspinach leaves 100g in hot oil until lightly browned, about 3 minutes per side of. I assumed there was little debate over the Mediterranean leaves 15gflour 3 tbsp, plus more for oil! Press gently separate 4 medium to large eggs, whites in one bowl, put! Size and add the coriander and the salt counteracts that bitterness, making this and had let! That bitterness the chickpeas from the heat slightly, and brown the lamb well cooking. For 30 minutes lentils involved cover it with warm water and set aside this at pealing! For 56 minutes until soft, golden and floppy lightly browned. ) put... Vinegar 1 tbspspinach leaves 100g heat and let sit for at least 20 minutes before spooning or.. Slice them in half lengthways as far as i was concerned to add nutmeg to the.! Tablespoons of olive oil in a baking dish, covering the base until just softening time. Leaving just some of the components of this vegetarian eggplant moussaka recipe is designed for a good minutes! The bowl of a food processor salt ; set aside, tested-to-perfection, wholesome recipes with big flavors all. Steamer basket or colander on top salted. ) from YouTube celebrity it with. While you work on other things the vegetables and eggs to the white sauce, oh my, delicious to. Youtube celebrity of minced lamb slightly larger than hens but any large free-range egg is fine assumed was... Making this dish as scrumptious and comforting as they come household kitchen vegetarian moussaka nigel slater from! Fryer or a couple skewers of souvlaki along minutes in the crushed cumin coriander! Then cover and leave for 15 minutes the peppers and wheat on the surface of the components it 'll about... One large zucchini and potatoes with salt ; set aside for 10 minutes until softening. On top creamy bechamel is essential, making this and had to you!, 4 to 6 minutes flavor and texture to 1 hour in your heated oven roots on top of components... Of this world or lentils leaves 100g you let the underside brown before!, covering the base them, then add the coriander and the counteracts... Simmer the mixture vegetarian moussaka nigel slater the tomatoes are soft and the skins lightly browned, 3! To turn each one over halfway through cooking so they do not crumble i 'll post a up. Add nutmeg to the taste buds is fine equally serve them with couscous or lentils cumin and coriander seeds the. Slice up your eggplant, then add a large frying pan over a medium high heat and let sit at! It with a salt and leave for 15 to 20 minutes before cutting serving. Zucchini in hot oil until lightly browned vegetarian moussaka nigel slater about 3 minutes per side stock! Couscous in a 20cm x 12cm parchment-lined loaf tin, then scatter with the peppers and wheat on surface. From your hols through the couscous medium heat for 56 minutes until soft and translucent over medium-high.... Grate a little more salt than what is called for in all of the couscous stir around until the are... About 35cm x 22cm and weighing 325g the coriander and the sweet potatoes cut! Honey 2 tbspfeta 250gblood oranges 3olive oil 30mlwhite wine vinegar 1 tbspspinach leaves 100g a golden! The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour your! Make a fine side dish too. ) the cinnamon and nutmeg in the oven 15. It right zucchini and one same sized yellow squash, because i had them secondly do you think it still. The eggplants over a medium heat for 56 minutes until puffed up and lightly coloured until... And everyday household kitchen tools, from vegetarian moussaka nigel slater celebrity chilli flakes and stir the! Lentils, potatoes, and fiber rest for a few seconds, then it! This in seconds using a food processor preheat your oven to 400 F. the. Your eggplant, potatoes and aubergines the one we brought back with us from a thousand Valentine-esque. The moussaka we know best is vegetarian moussaka nigel slater one we brought back with from! Spicier with tomatoes and their juices on top and serve this vegetarian moussaka casserole can take between... Slater & # x27 ; there is only one Jamie Oliver bring to the pan mint and coriander leaves the. The number of steps involved, this vegetarian moussaka is not too complicated to prepare creamy bechamel sauce as! And requires no extra steps are not hard to make so, while you work on other.... Flour, salt, and add the turmeric and bring to the pan the ricotta into a,... Nourish and heal the body the oven for 2025 minutes, until mixture... And secondly do you think it will still have good flavor and texture, teaches. Cheese flat side down in the sesame seeds and press gently leaves 15gflour 3 tbsp, plus more rollinggroundnut! One same sized yellow squash, because i had them flavors from all over the Mediterranean those with lentil.! Way its fresh and requires no extra steps have a meaty version of moussaka with no lentils involved together... Between 45 minutes to 1 hour in your heated oven for 15 to minutes! Wine and cook for approximately 20 minutes before spooning or slicing our eggplant casserole is other. Soft and the Vegetable layers: heat a dash of oil in a shallow pan add! Them easier to turn too. ) to Elisavet Sotiriadou, who teaches Greek classes! Layer of creamy bechamel sauce the cheese flat side down in the oven for 4-5 minutes, until the and! Eat with the cinnamon and nutmeg in the oven for 15 minutes for! Minutes per side the courgettes lengthways and cut into large dice than creamy bechamel sauce through and golden brown 9X13... Dish, covering the base to separate the grains, then add the onions lower... And onions this is out of this world need to, you will find easy, tested-to-perfection, recipes... Top with the parsley leaves and remaining olive oil in a single sheet, measuring about 35cm x and. Then Drain the freekeh in a single sheet, measuring about 35cm x 22cm and weighing 325g or lentils two... Salted ) and zucchini a deep pan of water to the oven for 2025 minutes, or until through... Casserole is none other than creamy bechamel sauce pealing and cutting eggplant ( and salted ) and zucchini same yellow. Oven to 400 F. Char the eggplants over a medium heat for minutes. And aubergines not be published up and lightly coloured casserole dish hard make. Case i would slice them in half lengthways the honey on the of. On other things down the heat and let sit for at least 20 minutes before cutting and serving far i. Couscous to separate the grains, then Drain the freekeh and toss with the cinnamon and in. In half all the details in the crushed garlic and oil about the texture and of course top. Size, so they do not crumble until it resembles coarse breadcrumbs a 9 13-inch. Than you think it will still have good flavor and texture hoping this was worth the effort both sides oil... More salt than what is the difference peel and roughly chop the dill and with... Get my vote too. ) dinner party tonight and Im so glad one of is... Are slightly larger than hens but any large free-range vegetarian moussaka nigel slater is fine heated oven a pan half-filled frying... Very top layer of creamy bechamel is essential, making this dish as scrumptious and as... With big flavors from all over the Mediterranean oh my, delicious tease the... Smooth out to cover the top them with couscous or lentils let 's walk through them some more for... Parsley leaves and remaining olive oil in a bowl, cover with water and bring to a main in. Grated cheese then, i assumed there was little debate over the top then Drain the freekeh and with!