'Moussaka' means 'moistened' and 'Vegetable Moussaka' is a traditional Greek dish made with lots of vegetables. I changed few ingredients from the original recipe - soya chunks instead of chickpeas to make it more nutritious and healthy. It is also a nice winter comfort food.
This dish is adapted from "Vegeterian - the best ever recipe collection" by Linda Fraser. It has an awesome collection of vegetarian recipes neatly sub-categorized as soups, salads, main course and side dishes. I got to know about this book when I happen to visit my friend, then I quickly noted down some nice recipes to experiment in my kitchen...:D.
Soya Eggplant Moussaka
1 medium Eggplant
2 tbsp olive oil or PAM spray
1 cup Spaghetti sauce or tomato puree
1 tbsp chopped green chillies
1 Green Bell Pepper
1 cup toor dal (or any other lentils)
1 tbsp chopped Garlic
200g Soya chuks
3 tbsp of chopped coriander
3 tbsp of low-fat yogurt
3 cups Vegetable stock
1/2 tbsp Garam Masala
1 tbsp Corinader powder
Salt and pepper
Parmesan cheese (optional)
1. Sprinkle the eggplant pieces with salt and place in a bowl. Cover and place a weight on top. Let it sit for atleast 30mins, to allow the bitter juices to be extracted.
2. In a pan, boil vegetable stock, lentils and bay leaf, cover and bring to boil and simmer for about 20mins until the lentils are tender but not mushy. Drain thoroughly and keep aside.
3. Soak the soya chunks in warm water for about 5 minutes or until they become soft.
4. Heat little oil in a skillet, add chopped garlic, boiled lentils, Soya chunks, tomatoes, chopped onions, spaghetti sauce(or tomato puree), coriander powder, garam masala and little water. Boil and cover and simmer for 10min. Stir occasionally and keep aside.
5. Preheat oven for 350F.
6. Rinse the Eggplants slices, drain and pat dry. Heat remaining oil in a pan and lightly fry the slices in batches for 4 mins, turning once so both sides are browned on low heat.
7. Arrange a layer of eggplant slices in the bottom of a shallow, oven proof dish or roasting pan then spoon a layer of soya mixture over the top. Continue layers until all the eggplant slices and lentil mixture is used up.
8. If desired, sprinkle some grated Parmesan cheese.
9. Now, beat the low-fat yogurt, egg and salt and pepper together and pour the mixture over the vegetables.
10. Bake for about 45 minutes or until the topping is golden brown and bubbling.
11. Squeeze some fresh lemon juice for a nice tangy taste and garnish with coriander. Serve immediately. This main course dish usually served with warm fresh bread for a hearty and satisfying meal...:)
Its my pleasure to send this recipe to Cate's ARF/5-A-Day Event.