ad

Welcome to Nigella

Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo

Related Recipes

VEGETARIAN MOUSSAKA

This was Inspired by Henderson's Vegetarian Restaurant in Edinburgh. (I used to eat there a lot about 10 years ago when I lived closer to the city).

Recipe posted by

Ingredients

  • Gluten Free
  • Vegetarian
  • Olive oil
  • 1 tin red kidney beans, drained and rinsed in cold water
  • 1 Large Aubergine - sliced
  • 1 Large Onion - sliced
  • 2 Cloves of Garlic - crushed
  • 1 Large Carrot - sliced
  • 1 Courgette - sliced
  • 1 Red Pepper - cut into strips
  • 1 Green Pepper - cut into strips
  • 1 Tin of Chopped Tomatoes in rich juice
  • 2 Potatoes - parboiled and sliced
  • 2 Tablespoons Tomato Puree
  • 2 Vegetable stock cubes (or bouillon powder) dissolved in about 1/4 pint water (or enough to just cover your veg in the pan)
  • 1 Teaspoon of mixed dried herbs
  • Salt and black pepper
  • Cheese sauce topping -  Either buy a ready made cheese sauce or make a roux cheese sauce from scratch:
  • 2 oz plain flour
  • 2 oz butter
  • 1 pint of milk
  • 6 oz cheddar cheese grated
  • 1 egg
  • 1/2 teaspoon nutmeg (grated)
  • Salt and black pepper

Method

Serves: -

  1. Firstly deal with the aubergine - wash and slice and spread the slices out on a tray and sprinkle with salt and leave for the bitter juices to weep for about 20 mins.
  2. In the meantime deal with the Moussaka sauce, heat about 2 tablespoons of olive oil and fry the onion for a few minutes, then add the garlic and the other vegetable except the potato and aubergine Cook for another minute and then add everything else except the potato and aubergine. Bring to the boil then turn down the heat to a simmer and simmer for about 20-30 mins.
  3. While this is simmering go back to the aubergine. Rinse in a colander the aubergine slices to get rid of the weeping bitter juices. Pat dry on a clean tea towel or kitchen roll. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high!), fry the aubergine slices until they are golden on each side - place on kitchen roll to drain off the oil.
  4. Now take a lasagne type dish and arrange the Moussaka by layering the vegetable sauce, potato and aubergine. Top with the cheese sauce, sprinkle with a little extra grated cheese and black pepper.
  5. Place in a preheated oven 180 degrees for about 40 mins, it is ready when everything is bubbling away and the top is golden.

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Comments

There are no comments at this time

Add Comment