Do this while meat sauce is cooking. Brush a 24 x 30 cm x 6cm oven dish with oil. Copyright © 2020 Nigella Lawson, 1 tin kidney beans (drained and rinsed in cold water), 2 vegetable broth cubes (or bouillon powder, dissolved in about 1/4 pint water - or enough to just cover your veg in the pan). (I used to eat there a lot about 10 years ago when I lived closer to the city). Meanwhile, wash aubergines, remove stems and cut into 5mm slices. Add garlic, cook a few seconds, and then add minced meat. Add the Sprinkle cheese on top and bake in pre-heated moderate oven, 180ºC (fan-forced) for 45-50 minutes until top is golden brown. Moussaka is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Turned out amazing! Place a layer of eggplant in the base, top with half of the meat sauce, add all the slices of potato then the rest of the meat sauce and finish with the rest of the eggplant. 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 eggplant Cook for another minute and then add everything else except the potato and eggplant. With grater in a bowl, and using shredder side, grate cut side of tomatoes down to the skin. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! Copyright © 2020 Nigella Lawson, 63 millilitres kefalograviera cheese (or parmesan), 2 fluid ounces kefalograviera cheese (or parmesan). Do this while meat sauce is cooking. Cook in boiling water until just cooked (about 5 minutes). Pour sauce over eggplant, spreading evenly. put oil and onion in a large saucepan and cook on medium heat until softened. Pat dry on a clean tea towel or kitchen roll. Vegetarian Moussaka is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. This type of moussaka can be made in advance and stored in the fridge for up to 5 days and reheats well. Great flavor, a bit runny for me. https://www.nigella.com/recipes/members/orchids-vegetarian-moussaka Place a layer of aubergine slices on a baking tray, brush each side with oil and cook under a pre-heated grill until lightly browned on each side. Bring to the boil then turn down the heat to a simmer and simmer for about 20-30 mins. Built by Embark. Now take a lasagne type dish and arrange the Moussaka by layering the vegetable sauce, potato and eggplant. Cover surface of sauce with plastic film and get on with the following steps. Great recipe added cinnamon for authenticity, and added split red lentils to the sauce to add texture and thicken the sauce. As a long time vegetarian I have to say this is one of the nicest vegetarian meals I have ever cooked. Pour sauce over aubergine, spreading evenly. melt butter in a heavy saucepan, stir in flour and cook gently for 2 minutes. Stand Moussaka for at least 5 minutes before cutting into squares to serve. This recipe has a layer of potato which is the way I usually make it, but it would of course be lovely with just the meat and eggplant layers. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Continue to stir until boiling. Season to taste and simmer gently, stirring regularly, on low heat for 40 minutes. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Will use a bit less milk/water next time.