Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, egyptian moussaka/messa'aa (vegan/vegetarian). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. When I do this as a main dish I usually use meat, but if I'm using it as a side I do the vegetarian option and Messa'aa.
Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook egyptian moussaka/messa'aa (vegan/vegetarian) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Make ready Garlic Cloves Crushed
- Make ready Tomatoes Sliced
- Get Crushed Tomatoes
- Take Passata
- Get Chickpeas
- Prepare Spices
- Prepare 7 Spices
- Prepare Salt
- Make ready Pepper
- Make ready Hot Chili Powder
- Get Ground Cumin
- Take Quite a lot of Olive Oil
- Get Produce
- Make ready Eggplants Thickly Sliced
- Get Onion Sliced
- Prepare Onion Chopped
Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling.
Instructions to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel.
- Bake for 10-15mins on each side
- While the Eggplant is baking, prepare the sauce.
- The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins
- Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process.
- Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins).
- I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂
A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.
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