Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, egyptian moussaka/messa'aa (vegan/vegetarian). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
When I do this as a main dish I usually use meat, but if I'm using it as a side I do the vegetarian option and Messa'aa. As with most arabic dishes, this one is composed of different elements so I'll divide the. For most, the word Moussaka conjures up images of layers of fried eggplant, juicy minced beef and sometimes even a layer of creamy bechamel sauce baked to perfection.
Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have egyptian moussaka/messa'aa (vegan/vegetarian) using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Make ready 2 Garlic Cloves Crushed
- Get 2 Tomatoes Sliced
- Get 1 Can Crushed Tomatoes
- Make ready 1 Cup Passata
- Make ready 1 Can Chickpeas
- Prepare Spices
- Make ready 1 tbs 7 Spices
- Make ready 1 tsp Salt
- Take 1 tsp Pepper
- Get 1/4 tsp Hot Chili Powder
- Get 1/2 tsp Ground Cumin
- Take Quite a lot of Olive Oil
- Make ready Produce
- Make ready 2 Eggplants Thickly Sliced
- Get 1/2 Onion Sliced
- Prepare 1/2 Onion Chopped
I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka! The way I see it, it's a super healthy and tasty vegetarian version of an already. A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans.
Instructions to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel.
- Bake for 10-15mins on each side
- While the Eggplant is baking, prepare the sauce.
- The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins
- Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process.
- Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins).
- I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂
This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat. IMO, this is now my favorite moussaka recipe. I'm used to eating real and whole foods, so the lack of pre-processed mixes and salt didn't compromise the flavor for my liking as some mentioned on the other posts. This vegan moussaka is Greek comfort food at its finest. It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and How to Make Vegan Moussaka.
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