Wednesday, 31 January 2018

Rach Eats Lunch: Vegetarian Moussaka

Yum
Best vegetarian moussaka recipe


Today's been rather productive, all things considered. The Christmas prep is in full swing, the housework is getting itself done... slowly, I've covered myself in Pritt Stick by mistake, and my laptop is updating so I can't do much for the time being until it's done. So, I'm learning a new keyboard upstairs instead and using another computer. What is it with different keyboards? It quite literally is different strokes for different folks, right? All the different placements, different feels, even different lighting! It's hard going but we're getting the hang of it, even if my brain keeps misspelling everything!

Right, so today's recipe is a bit of a classic. I picked up an aubergine (hur hur) on Friday and gave my Mum a shock in Lidl... "That's not a courgette, Rach!" "I know," I said, "I'm making moussaka." Mum absolutely loves moussaka - she told me that once you get into it, you'll love it, so I'm making this one with my Mum in mind. Should this bad boy work out, I'm making it again for tea. And I reckon it will, you know. It's vegetarian mince in a smokey-sweet tomato sauce, laden with vegetables, especially that aforementioned courgette and aubergine. I've yet to explain about the aubergine emoji...




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Veggie Moussaka
I moussaka you a question... do you like aubergine?
Ingredients
  • 100g vegetarian frozen mince
  • 250g tinned tomato, plus juice
  • 1 teaspoon brown vinegar, lemon juice brown sugar, paprika, garlic, salt and pepper
  • 75g chickpeas, drained
  • 30g dried split red lentils
  • 1 large handful diced peppers
  • 1/2 red onion, diced
  • 1/2 courgette, sliced
  • 1/2 aubergine, finely sliced
  • 50g grated cheddar cheese
Instructions
Start off by grabbing a large glass baking dish from the cupboard. Weigh out the tinned tomato, spices and all the veggies except the courgette and aubergine, into a saucepan.As for the courgette and aubergine, dice up half the quantity you have and pop it in the pan. Save the slices for the topping. Begin heating up and stirring the tomato sauce in the pan on a medium-high heat until it's beginning to boil.Throw in the vegetarian mince and stir frequently for 15 minutes until it's piping hot. Layer the aubergine and courgette pieces at the bottom of the dish, then spoon over half the mince mixture. Add another layer of courgette and aubergine on top, then repeat until you're out of mince.
Heat the oven to 180℃ and sprinkle cheese over the top of the moussaka. Pop it straight in the oven for 25-30 minutes until piping hot and bubbly. Remove from the oven and give it two to three minutes to set, then serve immediately!
Details
Prep time: Cook time: Total time: Yield: Serves 1 very hungry person


Oh my days, Mum was right! This is delicious - a proper treat that requires just a bit of forward planning, and the rest, as they say, is easy. Give it a go and let me know how you go!

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