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Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Steps Cook Recipes Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan -

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

You can cook Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps. Here is how you achieve that.

Ingredients make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

  1. Prepare 2 medium aubergine / eggplant.
  2. You need 1 salt as required, you'll need a fair amount.
  3. It's 2 tbsp olive oil.
  4. You need 100 grams white mushrooms, finely sliced.
  5. Prepare 6 spring onions / scallions, finely sliced.
  6. You need 2 clove garlic, crushed.
  7. It's 2 tbsp dry white wine.
  8. You need 400 grams can of chopped tomatoes.
  9. Prepare 2 tsp tomato puree / paste.
  10. You need 1/2 tsp ground cinnamon.
  11. Prepare 1 tsp sugar.
  12. Prepare 2 tbsp finely chopped fresh parsley.
  13. It's 375 grams cooked short-grain white rice.
  14. You need 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic).
  15. It's Sauce.
  16. You need 60 grams sunflower spread / butter.
  17. Prepare 50 grams corn starch / cornflour.
  18. You need 320 ml light coconut milk.
  19. It's 120 ml coconut cream.
  20. Prepare 2 tbsp parmesan-style cheese, grated.
  21. It's 1/2 tsp ground nutmeg.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan step by step

  1. Slice the aubergine into half cm thick rounds.
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture.
  3. Rinse the slices well under cold water then pat dry.
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened.
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley.
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat.
  7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured.
  8. Preheat the oven to gas 4 / 180C / 350°F.
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch.
  10. Gradually add in the milk and cream, whisking continuously until thickened.
  11. Remove from the heat and stir in the parmesan.
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom.
  13. Spread 1/2 of the rice mixture on top.
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine.
  15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan - Thank you and good luck