{"id":3296,"date":"2023-07-27T14:12:37","date_gmt":"2023-07-27T11:12:37","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=3296"},"modified":"2023-07-27T14:12:37","modified_gmt":"2023-07-27T11:12:37","slug":"vegetarian-moussaka","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=3296","title":{"rendered":"Vegetarian Moussaka"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Vegetarian moussaka is a delicious and healthy twist on the classic Greek moussaka.&nbsp;It is prepared with layers of vegetables such as eggplant and zucchini, as well as a creamy and thick b\u00e9chamel sauce.&nbsp;Baked until the top is golden brown and crispy, it&#8217;s a satisfying meal for veggie lovers.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 large eggplants<\/li>\n\n\n\n<li>230 g coral lentils<\/li>\n\n\n\n<li>1 onion<\/li>\n\n\n\n<li>2 cloves garlic<\/li>\n\n\n\n<li>1 zucchini<\/li>\n\n\n\n<li>1 box of organic tomato pulp of 400 g (or homemade tomato coulis is even better!)<\/li>\n\n\n\n<li>a pinch of sugar<\/li>\n\n\n\n<li>oregano<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>olive oil<\/li>\n\n\n\n<li>Salt and pepper from the mill<\/li>\n\n\n\n<li>100 g grated Emmental cheese<\/li>\n\n\n\n<li><strong>For the bechamel sauce<\/strong><\/li>\n\n\n\n<li>50 g butter (you can substitute with oil)<\/li>\n\n\n\n<li>50g flour<\/li>\n\n\n\n<li>500 ml of milk (vegetable or not)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Rinse the aubergines and remove the stem.&nbsp;Save the skin and cut slices no more than 1 cm thick lengthwise.&nbsp;Salt the slices of aubergine and let them soak in the salt for 2 hours, so they will release all their water.&nbsp;This step is not necessary but I usually do it.<\/li>\n\n\n\n<li>Arrange the eggplant slices on a parchment-lined baking sheet and generously brush each slice with olive oil using a kitchen brush.&nbsp;If you haven&#8217;t salted your aubergines yet, salt at this stage before baking at 220\u00b0C in grill mode for 10 to 15 minutes.&nbsp;They should be golden brown.&nbsp;Book.<\/li>\n\n\n\n<li>In a pan of unsalted water, cook the red lentils for 8 to 10 minutes (refer to the cooking time indicated on the package).<\/li>\n\n\n\n<li>Prepare the tomato sauce.&nbsp;Chop the onion, peel and chop the garlic.&nbsp;Wash the zucchini and cut it into small sticks.&nbsp;In a skillet, sweat the chopped onion in olive oil with a pinch of salt.&nbsp;Add the minced garlic, let brown for a minute before adding the zucchini sticks.&nbsp;Let brown for a few minutes.&nbsp;Add the tomato pulp, a pinch of sugar, the oregano, the bay leaf.&nbsp;Season with salt and pepper and cook over low heat for about 10 minutes.<\/li>\n\n\n\n<li>Prepare the b\u00e9chamel.&nbsp;Melt the butter cut into pieces in a saucepan, add the flour and leave to brown without ceasing to stir with a whisk or better still the magic spoon.&nbsp;Gradually add the milk and stir until the sauce thickens.&nbsp;Add salt and pepper.&nbsp;Remove from the heat and add 2\/3 of the grated cheese, reserve the last third to sprinkle the top of the dish at the end of the assembly.<\/li>\n\n\n\n<li>Add the cooked lentils to the tomato sauce.&nbsp;Mix and remove the bay leaf.<br>In a gratin dish, place a layer of eggplant in the bottom of the dish (allow 3 layers), pour half of the tomato sauce and red lentil preparation.&nbsp;On top pour 1\/3 of the bechamel sauce.&nbsp;Repeat with a layer of eggplant, the rest of the tomato and lentil sauce, bechamel sauce and then a final layer of eggplant.&nbsp;Cover with the last 1\/3 of b\u00e9chamel sauce and sprinkle with the remaining grated cheese.<br>Bake at 180\u00b0C for about 30 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarian moussaka is a delicious and healthy twist on the classic Greek moussaka.&nbsp;It is prepared with layers of vegetables such as eggplant and zucchini, as well as a creamy and thick b\u00e9chamel sauce.&nbsp;Baked until the top is golden brown and crispy, it&#8217;s a satisfying meal for veggie lovers. Ingredients Preparation<\/p>\n","protected":false},"author":1,"featured_media":3297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegetarian Moussaka - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.light-recipes.top\/?p=3296\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegetarian Moussaka - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"Vegetarian moussaka is a delicious and healthy twist on the classic Greek moussaka.&nbsp;It is prepared with layers of vegetables such as eggplant and zucchini, as well as a creamy and thick b\u00e9chamel sauce.&nbsp;Baked until the top is golden brown and crispy, it&#8217;s a satisfying meal for veggie lovers. 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