Vegetarian Moussaka Recipe Low Fat

The BEST Vegan Moussaka Minimalist Baker Recipes

WEBDec 12, 2022 · Slice 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 …

Rating: 4.9/5(136)
1. Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
2. ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice 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.
3. EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
4. Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.

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Vegetarian Moussaka Easy Cheesy Vegetarian

WEBNov 27, 2019 · Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Cook over a medium heat for 5 minutes, until soft and …

1. Remove the stalks from the aubergines, and cut in half widthwise so they’re easier to manage. Cut each piece into thin slices.
2. Drizzle some olive oil into a large flat-bottomed frying pan, and add a single layer of aubergine slices. Cook the aubergine for a few minutes each side, until slightly golden, and soft and pliable. You’ll probably need to cook the aubergine in several batches, so when the first batch is cooked, transfer the slices to a plate, and repeat with the next batch until you've used all the slices. You may need to add a fresh drizzle of olive oil for each batch.
3. While the aubergine is cooking, you can prepare the lentil mixture. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Cook over a medium heat for 5 minutes, until soft and translucent. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Mix well to combine, and bring to a simmer. Cook for around 15-20 minutes, stirring regularly, until the lentils are soft (you can add a dash more water if needed).
4. Wash the potato, and cut it into very thin slices - I used a mandoline. The thin slices allow you to add the potato to the moussaka without pre-cooking, but if you don't have a mandoline, or you just prefer thicker slices of potato, parboil the potato slices for 5 minutes before using.

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Healthier Moussaka Neils Healthy Meals

WEBFeb 12, 2019 · Spread the meat mixture over the aubergine slices and press down to flatten. Then cover the meat mixture with the remaining …

1. Preheat oven to 190C.
2. Line a large baking tray with foil and spray it with the olive oil spray. Arrange sliced aubergine in a single layer on the baking tray, spray with cooking spray, grate some salt over, and roast in oven for 10 minutes. Turn the sliced aubergines over and roast for a further 10 minutes.
3. Meanwhile, Whilst the aubergine is roasting, heat the olive oil in a large pan over a medium heat, then add the onion and sauté for 2 minutes then add the meat and cook until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.
4. Stir in the tomatoes, tomato puree, oregano, cinnamon, cumin and black pepper. Cook, stirring occasionally for about 10 minutes until thickened.

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