MUSHROOM MOUSSAKA
Categories Mushroom Potato Tomato Bake Vegetarian Yogurt Wheat/Gluten-Free Dinner Casserole/Gratin Summer Healthy
Yield 6 people
Number Of Ingredients 19
Steps:
- Filling Heat the oven to 200 C. Put the potato slices in a pan of water and bring to the boil. Boil for 10 minutes or until they have just started to become tender. Drain off the water, sprinkle a little salt over the potato and leave aside for later use. Put the aubergine slices in bowl pour over a couple of tablespoons of olive oil and mix around, then sprinkle over a little garam masala so that each slice has a little dusting of the spice mix. Bake in the oven for about 20 minutes, turning the slices over halfway through. When done, take out and leave aside for later use. Reduce the oven temperature to 180 C. Heat a little olive oil in a deep frying pan. Add the onions and fry on high for a couple of minutes. Add the mushrooms, garlic, oregano, salt and pepper. Stir around well. Keep stirring to avoid burning. You want to cook the mushrooms well to dry them out a little. This will take about 10 minutes, or longer if you have sliced them thickly. Add the tomatoes, cumin, cinnamon and bay leaves. Break up the tomatoes well so that there are no large lumps. Bring to boil and let boil until the tomato sauce has thickened. Reduce heat and leave to simmer for 10-15 minutes. When it iÃÂÃÂs done remove the bay leaves. Taste and adjust seasoning if necessary. Oil a large baking/pie dish with some olive oil. Pour in half of the tomato-mushroom sauce, layer with potato and then with some aubergine slices, then pour over the rest of the tomato-mushroom sauce and layer this again with the potato and then aubergine slices. White Sauce Crack 3 eggs into a large bowl, add the nutmeg, salt and pepper, and whisk. Stir in the yoghurt and mint. Pour the white sauce over the top layer of aubergines. Place in the middle of the oven and bake for 30 minutes or until the top has set and is turning brown.
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Sughra pHD
sughra51@hotmail.frThis was my first time making moussaka, and it turned out great! I will definitely be making it again.
Hamna ushna Amir
hamnau86@gmail.comI'm not a big fan of mushrooms, but I actually really enjoyed this dish. The flavors were well-balanced and the texture was perfect.
Alaia Scroggins
alaiascroggins57@gmail.comThis recipe was easy to follow and the dish turned out delicious. I would definitely recommend it to others.
Kyle O'Reilly
oreilly.k@hotmail.frDelicious! I loved the combination of flavors and textures in this dish. It was a bit time-consuming to make, but it was worth it.
Umais Butt
butt.u@gmail.comThis was a great recipe! I made a few minor changes, but overall it turned out great. I will definitely be making this again.
Md Shimul Ali
mds@yahoo.comI made this mushroom moussaka for a potluck, and it was a big hit! Everyone loved the unique flavor and the creamy texture. I will definitely be making this again.
Phuti Matuba
m5@aol.comThis dish was a bit more time-consuming to make than I expected, but it was worth it. The end result was a delicious and satisfying meal.
Johirul Islam11
ji@gmail.comI love the combination of flavors in this dish. The mushrooms, eggplant, and tomatoes all work together perfectly. I also appreciate that this recipe is vegetarian, so I can enjoy it even when I'm not eating meat.
Zelalem Belay
b.z@yahoo.comThis was my first time making moussaka, and it turned out great! The instructions were easy to follow, and the dish was delicious. I would definitely recommend this recipe to others.
alex_ san
a97@hotmail.comI've made this mushroom moussaka several times now, and it's always a crowd-pleaser. It's a great dish to serve for special occasions or when you're having guests over.
Stella Rose Blair
s@yahoo.comThis mushroom moussaka was a hit with my family! The flavors were rich and complex, and the texture was perfect. I especially loved the crispy top layer. I will definitely be making this again.