Divine VEGGIE MOUSSAKA.

Divine VEGGIE MOUSSAKA.
(for 4 pers., preparation: + - 1:10.)

 

 

You need
- 4 eggplants
- 500 gr. waxy potatoes
- 1 onion, chopped
- 1 clove garlic, pressed
- Minced meat for vegetarians
- Large can peeled tomatoes, cut in cubes
- 1 bouilloncube
- mozzarella
- Fresh tomato(es)
- Mint leaves
- 1 tbsp. dried oregano
- 1 tsp. Cinnamon powder
- olive oil
- Salt & pepper
- 1 large or 4 small ramekins

- A kitchen brush

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Cut the eggplant into (round) slices of + - 1,5 cm. thickness. Brush lightly olive oil on both sides (use the kitchen brush !), grill on both sides in a grill pan. Drain on kitchen paper. Meanwhile, cook the potatoes in (salted) water until al dente. Cut the potatoes, like the eggplant, into slices + - 1,5 cm. thick. Fry the chopped onion and the pressed garlic in olive oil and add the veggie-minced meat. Sauté briefly and add the canned tomatoes. Bring good to taste with salt & pepper, oregano, cinnamon powder and the bouilloncube (vegetable). Reduce to a thick sauce. Make layers in the large baking dish (or 4 small): alternately: eggplant slices, potato slices and sauce. Finish of with a layer of mozzarella slices. Pre-heat the oven at 180°C, then cast the ramekin (or ramekins) in the oven for +- 30 min. Garnish with some fresh diced tomatoes and a few mint leaves.

 

 

Eat them,

The Veggi Lady
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