Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, egyptian moussaka/messa'aa (vegan/vegetarian). It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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. This entry was posted in Fiction, Gluten-Free, Lunch, Main Course, Middle Eastern, Sides, Vegan, Vegetarian by Chloe.
Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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):
- Get 2 Garlic Cloves Crushed
- Get 2 Tomatoes Sliced
- Get 1 Can Crushed Tomatoes
- Make ready 1 Cup Passata
- Take 1 Can Chickpeas
- Get Spices
- Prepare 1 tbs 7 Spices
- Make ready 1 tsp Salt
- Take 1 tsp Pepper
- Prepare 1/4 tsp Hot Chili Powder
- Take 1/2 tsp Ground Cumin
- Make ready Quite a lot of Olive Oil
- Get Produce
- Get 2 Eggplants Thickly Sliced
- Take 1/2 Onion Sliced
- Prepare 1/2 Onion Chopped
Egyptian Moussaka is traditionally made with ground meat, so I substituted it with diced mushrooms. The flavor combo is to die for. Consisting of Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing.
Steps 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 healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. The recipe is plant-based, gluten-free, and fairly easy to make. A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake.
So that’s going to wrap it up for this special food egyptian moussaka/messa'aa (vegan/vegetarian) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
