How to Prepare Homemade Vegetable Moussaka

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetable moussaka. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vegetable Moussaka is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Vegetable Moussaka is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegetable moussaka using 23 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Vegetable Moussaka:

1. Make ready 1 large Eggplants
2. Make ready 300 grams with skin Kabocha squash
3. Make ready 1/2 large Onion
4. Take 1 to 2 tablespoons Olive oil
5. Make ready 1 dash Coriander or Parsley
6. Make ready Chickpea tomato sauce
7. Make ready 1 can Chickpeas
8. Prepare 1 can Canned diced tomatoes
9. Prepare 1 tsp Olive oil
10. Take 2 clove Garlic
11. Take 1 tbsp White wine
12. Prepare 2 tbsp Ketchup
13. Make ready 1/2 tsp Soy sauce
14. Prepare 1 Bay leaf
15. Prepare 1 pinch each Herbs such as rosemary, thyme, and basil
16. Get 1 Salt and pepper
17. Get Yorgurt sauce
18. Get 200 ml Plain yogurt (unsweetened)
19. Prepare 1 Egg
20. Get 1/2 tsp or your preference Salt
21. Get 1 pinch Pepper
22. Prepare Cheese
23. Get 60 grams Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)

Instructions to make Vegetable Moussaka:

1. Prepare the vegetables.
2. Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand.
3. Lay paper towel over the eggplant and place a weight on top of it. Let it sit for about 30 minutes to remove the bitterness from the eggplant.
4. Slice the onion and lightly sauté in a heated olive oil.
5. Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices.
6. Rinse the eggplant and wipe off excess water.
7. In a skillet over medium heat, heat 1-2 tablespoons of olive oil and sauté the eggplant until browned. If it takes a long time to cook through, add a small amount of water.
8. For the chickpea tomato sauce.
9. Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic.
10. In hot olive oil, sauté the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper). Simmer over low heat for about 20 minutes.
11. Salt and pepper to taste at the end.
12. For the yogurt sauce.
13. Combine the yogurt and eggs really well and salt and pepper to taste.
14. Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe.
15. In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly.
16. Top it with cheese and pour the yogurt sauce over it. (It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.)
17. Bake in preheated oven for about 30 minutes or until the top becomes golden brown.
18. Sprinkle finely chopped coriander or parsley on top if desired.

So that’s going to wrap it up for this exceptional food vegetable moussaka recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!