Vegetable Moussaka

Steps Making Recipes Vegetable Moussaka using 23 ingredients and 18 steps

Vegetable Moussaka -

You can cook Vegetable Moussaka using 23 ingredients and 18 steps. Here is how you achieve that.

Ingredients cook Vegetable Moussaka

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

Vegetable Moussaka step by step

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..

Vegetable Moussaka - Thank you and good luck