WEBSlice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown. EGGPLANT: Slice eggplant vertically, 1/4 inch thick.
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WEBHeat one tablespoon of coconut or olive oil in a skillet or saucepan on medium high heat. Add the garlic (if using) and the minced ginger, then saute for about one minute. Add the veggie mince meat followed by the cumin, harissa and a little black pepper. Stir to combine and saute for about 5 minutes.
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WEBPreheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Arrange the potato slices in the bottom of a 3-quart baking dish. Arrange the zucchini slices on top. Arrange half the eggplant slices over the zucchini. Pour the vegan …
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WEBPreheat the oven to 392°F (200°C) top/bottom heat and line a large baking sheet with parchment paper. Slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on the prepared baking sheet. Brush or spray with a little oil and sprinkle with salt. Then bake for 20 minutes, until soft and lightly browned.
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WEBSprinkle a thin, even layer of bread crumbs on the bottom of a 9×13 baking dish or large casserole dish (this helps to absorb the liquid from the vegetables). Slightly overlap a layer of potatoes on the bottom of the baking dish. Spread the lentil sauce evenly on top. Add a hefty layer of overlapping eggplant slices.
WEBDrain the excess moisture by placing the slices in a colander or on a paper towel and sprinkle with salt. Allow them to sit 10 minutes, then wipe off any excess water with a paper towel. Arrange the eggplant slices on a parchment paper lined baking sheet and brush with olive oil. Broil in the oven.
WEBPreheat oven to 180°C • Line 3 baking trays • Large casserole with a lid on a medium-high heat • Small saucepan • Large heatproof bowl. To cook the veg: Trim the aubergines. Slice the aubergine and potatoes into 5mm discs (no need to peel the potatoes!) and lay them out over the lined trays. Drizzle with 3 tablespoons of the olive oil
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WEBPreheat the oven to 200 degrees C or 400 F. Cover a large baking tray with parchment paper and put the eggplant slices on it. Brush or rub the olive oil onto the eggplant (silicone cooking brushes are great here). Put the tray into the oven and bake the eggplant for about 10 minutes until it's golden brown.
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WEBPeel the potatoes and slice into rounds. Slice the eggplant and zucchini into rounds. Place the veggies in a single layer on parchment-lined or silicon baking mat on baking sheets. Roast the veggies for about 20 minutes. Remove and set aside. While the veggies are roasting, prepare the lentil Bolognese.
WEBPour the béchamel over the top, ensuring an even spread. Bake the concoction at 350°F (175°C) until the top is golden brown and the moussaka sets, usually around 40-45 minutes. Let it cool briefly before slicing, then savor this keto-friendly delight that maintains the essence of traditional moussaka with a reduced carb footprint.
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WEBGrated parmigiano-reggiano: 1/4 cup. Instructions: Set the microwave temperature to 400 °F. Cut the zucchini and eggplant into 1/2-inch-thick slices lengthwise. On a sizable baking pan, spread the zucchini and eggplant. Drizzle with 4 tablespoons of olive oil (eggplants love to soak up the oil!). Add pepper to it.
WEBOnce the sauce becomes more liquid, you can add more of your milk substitute. Add laurel leaves and a generous pinch of nutmeg, and simmer the sauce at low-medium heat. Whisk repeatedly until the sauce thickens nicely. We want a nice, thick bechamel sauce for this vegan Moussaka! Finally: Assembling the Vegan Moussaka:
WEBInstructions. Preheat oven to 375F. To make the meat sauce, heat the oil in a large pan then add the ground lamb. Cook until browned. Add the other meat sauce ingredients, bring to a boil, then let simmer for 30 minutes. Spray a baking dish with non-stick baking spray and add a little of the meat sauce to the base.
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WEBPour the topping over the layered eggplants. Crumble the feta cheese and sprinkle on the top of the yogurt mixture. Bake for 30 minutes at 200C/400Funtil the topping is firm and golden. Remove the moussaka from the oven and let sit for at least 10 minutes before serving. Let it settle before cutting into.
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WEBSet the slices flat in the baking tray, drizzle with 3-4 tablespoons olive oil and season with salt and pepper on both sides and roast for 20 minutes until tender. To make the meat sauce: Combine the onion, garlic, and oil in a pot …
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WEBMoussaka is comfort food in a pan. Think of it as a Greek lasagna: creamy sauce, layers of deliciousness and the umami yum of tomatoes. Classic moussaka recipes use potatoes, but I left them out to make my Moussaka (Eggplant Casserole) keto and low carb. Plus, this recipe is gluten-free.
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WEBInstructions. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Brush both sides of the eggplant with olive oil and season with salt and pepper. Bake for 20-25 minutes, flipping halfway through, until eggplant is golden and tender.
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