BEST AUBERGINE RECIPES - OLIVEMAGAZINE
MY VEGGIE MOUSSAKA | JAMIE OLIVER VEGETARIAN RECIPES
Delicious served with a simple lemony dressed green salad.
Total Time 2 hours 40 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Cover the porcini with 300ml of boiling water. Peel and finely slice the onions and garlic.
- Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
- Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.
- Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
- Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.
- Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and stir thoroughly. Pop the lid on and leave to tick away on a medium heat for 50 minutes, or until tender, stirring regularly and removing the lid for the last 5 minutes.
- Preheat the oven to 200°C/400°F/gas 6.
- Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth.
- Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce.
- Crumble over the rest of the feta, cover with tin foil, then bake for 50 minutes, or until golden and bubbling, removing the foil for the last 15 minutes. Leave to stand for 15 minutes before serving.
- Delicious served with a simple lemony dressed green salad.
Nutrition Facts : Calories 311 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 14.6 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 5.6 g fibre
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Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.
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Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.
Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.
When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.
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