Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, egyptian moussaka/messa'aa (vegan/vegetarian). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. The moussaka that I am sharing with you today (as you have probably guessed by looking. This is a easy traditional Egyptian Vegan recipe called Mesa'a'ah, it is the Egyptian take on the Greek dish Moussaka.
Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must 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 that.
The ingredients needed to make Egyptian Moussaka/Messa'aa (Vegan/Vegetarian):
- Take 2 Garlic Cloves Crushed
- Prepare 2 Tomatoes Sliced
- Make ready 1 Can Crushed Tomatoes
- Prepare 1 Cup Passata
- Make ready 1 Can Chickpeas
- Take Spices
- Get 1 tbs 7 Spices
- Prepare 1 tsp Salt
- Get 1 tsp Pepper
- Get 1/4 tsp Hot Chili Powder
- Get 1/2 tsp Ground Cumin
- Prepare Quite a lot of Olive Oil
- Take Produce
- Get 2 Eggplants Thickly Sliced
- Get 1/2 Onion Sliced
- Make ready 1/2 Onion Chopped
Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. 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.
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 😂
When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. 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. Try this vegetarian Moussaka recipe version of the classic Greek dish, Moussaka, which tastes as good as the traditional version with minced lamb. Top tip for making Vegetarian Moussaka. Serve with a freshly prepared salad as a delicious dinner or filling lunch.
So that is going to wrap this up with this exceptional food egyptian moussaka/messa'aa (vegan/vegetarian) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
