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| RECIPE : Vegetable Moussaka |
| CUISINE :
Mediterranean |
| SERVING MEMBERS : 6 |
| RECIPE TYPE :Main Dish
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450 grams Eggplant, sliced |
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115 grams Whole green lentils |
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600 millilitres Vegetable stock |
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1 unit Bay leaf |
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3 tablespoon Olive oil |
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1 unit Onion, sliced |
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1 unit Garlic clove, crushed |
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225 grams Mushrooms, sliced |
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400 grams Can chick peas, rinsed and drained |
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400 grams Chopped tomatoes |
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2 tablespoon Tomato puree |
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2 teaspoon Dried herbes de Provence |
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3 tablespoon Water |
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300 millilitres Natural yogurt |
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3 unit Eggs |
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50 grams Grated Cheddar cheese |
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Salt and ground black pepper |
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Flat leaf parsley sprigs, to garnish |
* Sprinkle the eggplant slices with salt and plce in a colander. Cover and leave for about 30 minutes to allow the bitter juices 30 minutes to allow the bitter juices to be extracted.
* Meanwhile, place the lentils, stock and bay leaf in a saucepan. Cover, bring to the boil and simmer for about 20 minutes until the lentils are just tender. Drain well and keep warm.
* Heat 15ml/1 tbsp of the oil in a large saucepan. Add the onion and garlic and cook for 5 minutes, stirring. Stir in the lentils, mushrooms, chick peas, tomatoesm, tomato puree, herbs and water. bring to the boil, lower the heat, cover and simmer gently for 10 minutes.
* Preheat the oven to 180.C/350.F/Gas 4 .Rinse all the eggplant slices, drain and pat dry. Heat the remaining oil in afrying pan and fry the slices in batches for 3 to 4 minutes, turning once.
* Season the lentils mixture with salt and pepper. Arrange a layer of eggplant slices in th bottom of a large, shallow, oven proof dish or roasting tin, then spoon over a layer of the lentil mixture. Continue the layers until all the eggplants slices and lentil mixture have beeb used. |
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Tips:
- If the eggplant are young, there is no need to salt them. | |
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