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вторник, 20 августа 2019 г.

Egyptian Eggplant Moussaka


Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with
diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft veggies.

Egyptian Eggplant Moussaka [Vegan]

Ingredients

For the Tomato Sauce:

  • 1 teaspoon olive oil
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon fresh thyme

Veggies:

  • 3/4 large eggplant (Cut into medallions)

For the Mushroom + Veggie Saute:

  • 2 cups diced mushrooms
  • 1 diced red bell pepper
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed coriander
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Currants or golden raisins

For the Yogurt Sauce:

  • 2 tablespoons plain unsweetened vegan yogurt
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon tahini
  • 1/2 teaspoon maple syrup
  • Salt to taste

Preparation

  1. Preheat oven to 400°F. Line a large baking sheet with silicone baking mat or parchment paper. Evenly place sliced eggplant on baking sheet. Drizzle over a bit of olive oil and bake for 20 min. or until light golden brown.
  2. While eggplant is baking, heat a large skillet over medium-high. Add olive oil and heat till shimmering. Saute garlic for a few seconds, then add tomato paste and spices. Stir and cook for 1 min. to toast a bit.
  3. Pour in diced tomatoes and fresh thyme. Bring sauce to a low boil, reduce heat to medium-low, cover, and let simmer for 15-20 min. while preparing the rest.
  4. In a medium skillet, heat a bit of olive oil. Add garlic, mushrooms, and bell pepper. Saute for 5-6 min. or until mushrooms have lost most of their moisture and bell pepper is soft. Add spices and cook for 2 min. more. Set aside.
  5. Assemble: In a casserole dish or deep baking dish spread 1 heaping spoonful of tomato sauce. Array a few eggplant slices to cover the bottom of the dish. Spoon on veggies, follow with more sauce and a sprinkle of currants. Repeat a few times until ingredients are used up. Bake for 15 min. or until heated through and the sauce has caramelized a bit on the sides.
  6. While mousakka is baking prepare the sauce. Whisk together all ingredients in a small bowl.
  7. Serve by dishing up a bit of the mousakka, spoon over yogurt sauce, and garnish with chopped fresh basil. Enjoy!
https://www.onegreenplanet.org/vegan-recipe/egyptian-eggplant-moussaka-vegan/

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