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Vegetarian Moussaka – a delicious way to use butternut squash

The Vegetarian Moussaka inspiration for this came after I had drawn white with many other recipes vegetarian moussaka. I love using pumpkin – is both filling and nutritious. Therefore, using walnut base of this dish as a result, had no bulky to be so much press Add. The result is a very satisfying dish, rich in flavor and full of nutrients.

As for roasting the pumpkin: the shelled nuts. Then chop the nuts in inches (2 ½ cm) cubes, discarding seeds. Place the cubes on a baking pan with oil. Massage a some oil on the butternut cubes and roast in moderate oven for about 30-40 minutes until cooked. Simple!

The biggest improvement in this recipe vegetarian eggplant moussaka is that they are not fried. I hate greasy food – but I love the taste of it! Bake the eggplant gives you the low-fat taste. For do this, the fat of a couple of large baking sheets. 2 large eggplants cut in ¼ inch / 5 mm slices. Place slices on baking sheet in single layer. Brush slices with oil. Bake at 350 degrees F / 180 ° C for 20 minutes. Turn the slices and cook for another 20 minutes. I usually make 4 eggplants like this and the freezing slices on sheets of paper between the freezer. I haul them to put on salads or in sauces for pasta.

The ingredients seem endless – but all can be prepared in advance. In fact, it is best to make tomato sauce the day before. You can even do well in advance and frozen.

The addition of a teaspoon mustard to the cheese sauce adds flavor and means that can reduce the amount of cheese.

A little effort
Preparation time: 45 minutes, but everything can be done in advance
Cooking time: half an hour to moussaka
Makes 6 servings

Ingredients:

4 cups walnut ash-roasted – one pounds about 4 oz / 550g (see above for instructions)
2 cups brown lentils
3 cups tomato sauce (see below)
1 tablespoon white sauce quantity (see below)
2 large eggplants, sliced into ¼ inch thick and baked (see above for instructions)

Tomato sauce ingredients:

2 large onions, diced
about 3 tablespoons oil
2 lbs / 900g tomatoes, chopped
2 cloves garlic, minced
4 tablespoons tomato paste
½ cup (loosely) parsley
Cup ½ (not pressed) coriander
1 cup water
½ teaspoon salt
fresh pepper

Ingredients Cheese Sauce:

2 oz / 60g butter
2 oz / 60 g flour
2 cups milk
1 teaspoon mustard comprehensive
½ teaspoon salt
1 cup sharp cheese, shredded – cheddar cheese is a good choice

Use a large skillet to make tomato sauce. You will need a small boat to the white sauce and a plate of oven-proof moussaka.

When ready to assemble, preheat the oven to 350 ° F / 180 ° C.

Method:

1. A make tomato sauce: fry the onion in oil until tender and starting to brown.
2. Add garlic, tomatoes, tomato paste. Let simmer simmer for about 5 minutes. Add the parsley, cilantro, salt and pepper and slowly add water. Let simmer for about 10 minutes until sauce thickens. You can Mix the sauce or leave it to be thick. This gives the amount of 5 cups.
3. To make the cheese sauce: Melt butter in pot. Add flour and cook for one minute. Gradually add milk, stirring constantly. Allow to boil and thicken. Add the mustard, cheese and salt and cook for a minute more. Keep aside.
4. Vegetarian Moussaka To assemble: Place chopped nuts cooked in the dish. Sprinkle over the lentils. Spoon over 3 cups of tomato sauce. Place eggplant slices on top. Pour cheese sauce over.
5. Baking at 350 ° F / 180 ° C for half an hour. Serve with a large salad.

About the Author

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at easy-meal-planning.com

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