Serves 4split yellow lentils 250gstock or water 800mlground turmeric 1 tspsweet potatoes 700g, For the spiced oilonion 1olive oil 1 tbspgarlic 2 cloveschilli flakes tspcinnamon stick ground cayenne 1 tsp, For the crustbaguette 100golive oil 100mlparsley 15ggarlic 2 cloves. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture. Directions Preheat the oven to 400 F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Return the vegetables and eggs to the oven for 4-5 minutes, until the eggs are just set. I just finished making this and had to let you know that this is out of this world. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Season with salt and pepper, add the fried mushrooms, then spoon into the tart case and bake for 25 minutes. Warm 3 tbsp of the olive oil in a deep pan, add the onions and let them cook over a moderate heat for 15-20 minutes until they are soft and pale gold. [2] [n 1] Drain using a fine sieve. Easy Authentic Falafel Recipe: Step-by-Step, Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil). Put the lentils into a bowl. Server a few Keftedes or a couple skewers of souvlaki along. Serves 2banana shallots 4olive oil 3 tbspcourgettes 2garlic 2 clovescherry or small tomatoes 800gthyme sprigs 6dried oregano 1 tspduck eggs 2. If the mixture refuses to soften to a paste, add a tablespoon of water. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. he oven has been busy this week baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. Thanks for sharing your adaptations, Fletcher! Turn and lightly brown the other side, then transfer them carefully to a plate and do the next batch. Remove from heat and let sit for at least 20 minutes before cutting and serving. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. Process for a few seconds, then add the coriander and the vegetable oil. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. How to prepare the moussaka filling mixture 1 .In a pan heat up 2 tablespoons of oil, add the onion and garlic and cook for about 3 minutes until softened stirring often. Then add the garlic and cook for another minute before stirring in the tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine. This recipe looks amazing and I am dying to make it!! Put the freekeh in a bowl, cover it with warm water and set aside for 10 minutes. Everything just needs a quick blast in the blender or food processor although I find the texture of the cashew nuts most pleasing when I grind them using a pestle and mortar, leaving them as a rough, gravelly powder. This started life as a stuffing, but recipes move on and what was once cooked inside a goose is now a dish in its own right. Finely shred the red cabbage and fennel and add to the dressing. Add another layer of sweet potatoes, then the remaining dal. You have a couple of options You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). This, in my opinion, is what really sets it apart from others of its ilk such as the shepherd's pie or the lasagne: layers of meltingly soft, every so slightly bitter purple and pale green slices, which all too often sadly, exude oil with every bite. Bring a deep pan of water to the boil with the bay leaves and peppercorns. Rezeptbeispiele macht: Linsensalat ungut Fenichal, Russischer Borschtsch, Spargelsalat wenig beneidenswert Rukola und Honigmelone, Glasnudelsalat ungeliebt Kimchi, Rote-Beete-Kokossuppe, Warmer Pumpernickelsalat, Kartoffelpltzchen ungeliebt Chiccoree daneben Schdel, Krbis-Canneloni, Pfirsich-Polenta und Vanille-Tomaten, Gemselasagne, As it sits in the fridge, it will get very thick and slightly gelatinous. Not possessing a mincing machine, or vast reserves of patience, my chunks are coarser than Hugh might deem appropriate, but I like the result it gives the dish more body. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Find many great new & used options and get the best deals for At Home Easy to Cook Recipes from Nigel Haworth and Friends by Various Hardback at the best online prices at eBay! Chill the cakes in the fridge for 30 minutes. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Your email address will not be published. Tossing the roots in the ground spices before roasting lends a mild warmth to the vegetables, but you could add more if you wish. Finely chop the chilli (you can remove the seeds if you like a cooler dressing) and stir in. Great to watch. Peel and crush the garlic to a paste. JOIN MY FREE E-MAIL LISTHERE. Leave to simmer for 10 minutes. Each time I make these I wonder if they would be a good candidate for filling a burger bun, with bushy emerald watercress and a squeeze of lemon. Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. And please, dont miss this step because the cakes are fragile and they will collapse when you cook them. Top with the remaining lentils, potatoes and aubergines. The exact time will depend on your lentils, their variety and their age. Dont move them (or poke or prod them) until the underside is crisp. I hope to have left overs! Elisavet explains the thinking: "If you've made moussaka, you know it needs to set for a bit, before cutting up your piece and serving. Turn them from time to time and cook until almost tender. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. Colorful! Thanks for the recipe, I have been looking for a wonderful veg moussaka for a while. You can place them in an airtight container for about 3 days. Peel and finely chop the garlic, stir it in, then add the cumin, coriander, chilli and a little black pepper. Warm a cm depth of the groundnut oil in a frying pan, then carefully lift the cakes, four at a time and fry for a minute or two over a moderately high heat until crisp on the bottom. if you are going to make moussaka, do it right! It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasnt seen a joint of meat all week. Process for a few seconds to a coarse paste, scrape the sides down with a rubber spatula, then process briefly again. You will need something to eat alongside, a crisp salad such as the garnet-hued roots and fruits above, or perhaps a bowl of chickpeas with a dressing of lemon, olive oil and parsley. Cut the larger tomatoes in half and place in a roasting tin, tucking in the smaller ones. t's funny how quick the British are to forget the damp privations of our dreary winters. Peel the onion and chop it quite finely, then soften it in the oil over a moderate heat. Roast in heated oven for 15 to 20 minutes. Serves 6puff pastry 1 x sheet, 325gbeaten egg a littlepumpkin or butternut squash 650golive oil 3 tbsp, For the fillingricotta 250gfull fat cream cheese 200gparmesan (or vegetarian Italian-style hard cheese) 4 tbsp, gratedegg yolk 1rosemary 2 tbsp, chopped, To finishparmesan (or vegetarian Italian-style hard cheese) a little, gratedolive oil. Its a main course in my house, but would make a fine side dish too. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! And as one other commenter noted, it took me a while to make. Hi, Joyce. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Slowly whisk in the milk and reduce heat to medium. Just thinking head start. Serves 4bay leaves 4black peppercorns 6onions 8, medium ginger a 50g piecesake or dry sherry 4 tbspchilli flakes 2 good pinchesmaple or brown rice syrup 2 tbsplight miso paste 4 lightly heaped tbsplemon juice 3 tbspsesame seeds 1 tbsp, For the ricebrown or white basmati 150gbay leaves 3cardamom pods 6lemon peel 5cm stripcucumber 1parsley 2 tbsprice or wine vinegar a few drops. Hi, Linda! Kim. It is worth mentioning that harissa pastes can vary slightly in heat so I suggest starting with a tablespoon then going on from there, to suit your taste. Still in the process of making this dish. Place the sesame-covered cheese on a piece of tin foil then place in a baking dish. Pour in more olive oil then add a medium aubergine, thinly sliced. Theodore and Tessa stick close to tradition, and use tomato passata, or perasti, as it's known in Greece, while Hugh and Simon Hopkinson and Lindsey Bareham in their book The Prawn Cocktail Years, opt for tomato pure. Peel the onions, lower them into the boiling water then turn down the heat to a. Email Nigel at nigel.slater@observer.co.uk or visit theguardian.com/profile/nigelslater for all his recipes in one place, Put a member of the deadly nightshade family to good use, Original reporting and incisive analysis, direct from the Guardian every morning, 'The aubergines will relax, allowing them to soak up less oil': Nigel Slater's classic moussaka. In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; This would be the time to check for seasoning and adjust accordingly; Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. I also add 2 to 3 russet potatoes and 2 zucchini. From Tomato Curry with coconut rice to a variety of other tasty vegetarian recipes. Deeply savoury miso onions, warming bowls of coconut noodles recipes to celebrate the wealth of the cold seasons vegetables. Moussaka seems the perfect choice for this time of year, like bouillabaisse, or parmigiana; a dish which simultaneously manages to taste of sunshine, and boast warming qualities quite sufficient to see you through a spring shower. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. Add your already COOKED black lentils, tomatoes, and broth. Required fields are marked *. Original reporting and incisive analysis, direct from the Guardian every morning. While the cheese bakes, remove the peel from two of the oranges with a very sharp knife, then cut them into thickish slices, about six per fruit. Preheat your oven to 400 degrees F and salt the eggplant. By Nigel Slater, This Christmas, try a festive filo pie followed by irresistible lemony truffles. Youill need a deep sautepan to make the spinach layer; Another deep saute panis needed to make a tomato sauce; Sheet Pans, to bake eggplants and zucchinis; Mixing bowl,for spinach with feta layer; A Set of knives (These are my favorites,.. Divide the pasta and chickpeas between two deep bowls and serve. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Yes, based on other reader's comments, it sounds like a plant-based milk does, indeed, work well here. For all recipes, visit us here. Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. Ideally, your aubergines should have a slight brown crust on the surface. It isnt. By Nigel Slater, Original reporting and incisive analysis, direct from the Guardian every That way its fresh and requires no extra steps. Cook for 5 to 7 minutes, periodically stirring. Process to a brilliant green paste. Remove the skin and seeds from the pumpkin or butternut squash you should be left with roughly 450g of flesh. The recipe Warm a little oil in a shallow pan and then add a large sliced onion. I've been playing around with different ingredients, and I finally have the BEST vegetarian moussaka that is as scrumptious and tasty as my meat-lovers' version. Cut the warm feta in half, and place one piece on each plate. Remove the cream from the heat immediately when it starts to boil, then cover with a lid and set aside. Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes. ON THE COVER Stuffed pork with honey, five spice and ginger Recipe on page 88 Photograph by Philip Webb Food styling by Tamsin Burnett-Hall Styling by Cynthia Inions JANUARY 2007 NUMBER 165 Black lentils are petite and cook fairly quickly. I am going to make this today. You bake them and layer them as you do with the eggplant and zucchini. Cinnamon is a must (only Nigel eschews it), and I've been generous with it but oregano and parsley, as used by Tessa Kiros, add a pleasant whiff of sun-baked herbaceousness to proceedings. Peel and roughly chop the onion, then soften it in a pan with the garlic and olive oil. Chill for 20 minutes, allowing the pastry to relax. Place the couscous in a heat-proof bowl, then pour the boiling stock over, cover and leave for 15 minutes. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). The little cakes need 30 minutes in the fridge before cooking, in order to firm up. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! Photograph: Felicity Cloake, Theodore Kyriakou recipe moussaka. Bake for 25 minutes, then carefully remove the parchment and beans and return to the oven for a further 5 minutes until dry to the touch. It is now 7:15 and according to the recipe steps with the wait time after taking out of the oven I still have 35 minutes to go. Sublime. Drain the macaroni. Score a rectangle about 2cm in from the edge dont go right through to the parchment. I agree it would be good to have metric measurements in your recipe as we usually weigh ingredients in g/ml rather than measure with cups. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool; Slice up your zucchini, and season with salt and pepper. As soon as the stalks are tender add the leaves, then the mint and coriander leaves. We haven't really tested this with anything else, so it's hard to make suggestions here. Drain and return the beans to the empty pan, add the olive oil, parsley leaves, a little black pepper and the lemon juice, then mash to a smooth pure with a potato masher or food processor. My mum always tops her moussaka with a simple bechamel butter, flour, milk an approach also favoured by Nigel Slater and Tessa Kiros. Leave to simmer for 10 minutes, then remove from the heat and leave, lid untouched, for a further 10. Put the lentils in a saucepan, cover with the stock or water, add the turmeric and bring to the boil. This is a pacifying dish, no real heat or pizzazz, just a warm and cosy pasta supper as effortless (almost) as a takeaway. It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasnt seen a joint of meat all week. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Cook for a couple of minutes only, taking care the spices dont burn, stirring regularly, till all is fragrant, then remove from the heat and pour into the drained lentils. Only then should you move it round the pan a little to brown it on all sides. Ingredients 2 medium aubergines approximately 450g (1lb), sliced into 1 cm thick slices 75ml (3fl oz) olive oil 200g (7oz) green lentils 2 onions, 1 quartered and 1 finely chopped 1 small bunch thyme 1 bay leaves 1 tsp vegetable bouillon powder or a vegetable stock cube 1 tbsp olive oil 1 red pepper, deseeded and finely chopped Tip the mince into the baking dish, cover with the remaining aubergines and then pour over 500ml of well-seasoned bchamel sauce. Enjoy! Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. The accompanying rice bolsters them up to a main course, but you could equally serve them with couscous or lentils. Set the oven at 180C fan/gas mark 6. There are typically several layers and a few steps involved. Slice up your zucchini, and season with salt and pepper. Now carefully flip the cakes over and cook the other side. It's funny how quick the British are to forget the damp privations of our dreary winters. Peel and finely slice the garlic. Keep the heat moderate. Theodore goes for courgettes as well as aubergines, but I can't see that they add anything, and they need to be cooked separately, so I dispense with that idea sharpish. The effect is not quite the same, but good enough. I added some (lactose free) cheese on top for a bit of sharpness and texture which we enjoyed. Transfer to the loaf tin, smoothing the surface and taking care to push the stuffing into the corners. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. Place a sheet of baking paper or foil on top of the pastry, fill with baking beans and slide into the preheated oven on top of the warm baking sheet. 4 tbsp olive oil3 medium or 2 large aubergines, sliced1 large onion, finely chopped4 cloves of garlic, finely chopped1.5 tsp cinnamon1 tsp dried oregano500g minced lamb2 tbsp tomato pure, mixed with 150ml water150ml red wineSmall bunch of flat-leaf parsley, chopped, For the bechamel:500ml milk60g butter60g plain flour50g kefalotyri or pecorino cheese, grated2 eggs, beatenNutmeg, to grate. Bake at 180C/gas mark 4 for 45 minutes, until bubbling. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Well.. NO! Layer the eggplants. If you don't mind that, they should work. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Add salt to taste. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Turn the cheese over, brush the surface generously with honey then turn and pat down gently to cover with seeds. Once the lamb is starting to become sticky and glossy pour in 150ml of stock and let it simmer down to a thick and delicious sauce. To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, garlic, tomato paste, canned diced tomatoes, eggplant, fresh parsley and vegetable broth. Photograph: Felicity Cloake, Tessa Kiros recipe moussaka. If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. I tweeked it a little. 3. Wrap in clingfilm or greaseproof paper and chill in the fridge for 30 minutes. Bring a medium pan with 400ml of water to the boil, then rain in the amaranth and let it simmer, partially covered, for 15 minutes. Slice the carrots in half. Bring the rice to the boil, lower the heat and cover with a tight lid. Leave the aubergines to marinate for at least an hour, two or three if you can, rolling them over in the marinade from time to time. Drain the chickpeas and stir both into the tomato sauce. Drain the lentils and stir into the tomato sauce, bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and the liquid nearly all absorbed. All the veggies are sliced the long way to create our different layers. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war . From feta with spinach and blood orange to baked dal and sweet potato you wont miss your meat with these inspired dishes. Hugh's baked aubergines, then, are a godsend: no need to salt them, as he does simply brush with oil and stick in the already-heating oven for 25 minutes until soft, but pleasantly light on the grease front. Aubergines are notorious for their sponge-like qualities I believe you could pour in most of a bottle of oil during cooking, and end up with none left in the pan and indeed, Theodore's are notably greasy, even when patted dry before use. Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. Hugh and Theodore use kefalotyri, a hard sheep's milk variety (with Hugh suggesting a parmesan / gruyre mix as a substitute), and Simon and Lindsey go for feta. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Make the bechamel. Bring a couple of deep pans of water to the boil. Ill get black lentils next time, but only had red ones today. Cook the lentils with 3 times their volume of water, and bring to a boil. Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. The subtle flavours of the spices and vegetables made this is lovely summer dish. The onions should soften. I guess I'll post a follow up if this was worth it. Great recipe. Roast at 180C fan/gas mark 6 for 35-40 minutes until the tomatoes are soft and the skins lightly browned. Avoid stirring until the chocolate has melted, then add 50g of unsalted butter and stir very gently to mix. Elizabeth David suggests beef in A Book of Mediterranean Food, and Tessa Kiros goes for a beef and pork mix in her aunt's recipe, published in Falling Cloudberries. To make the pastry, cut the butter into cubes and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. To stop the aubergines soaking up too much oil leave the slices heavily salted in a colander for an hour prior to cooking. Peel the potatoes and cut them into 1 cm (about inch) thick slices. When the shallots are soft, push them to one side of the pan and add the courgettes and sliced garlic to the other, letting them lightly colour. I was not able to find black lentils, even at Wegmans. Remove the lid to the rice and run the tines of a fork through the grains to separate them, stir the parsley through the grains, then spoon on to deep plates. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. Everyone else, including Theodore Kyriakou, specifies lamb and that in a book entitled The Real Greek at Home. Halve then quarter the courgettes lengthways and cut into large dice. Nigel Slater's recipes for yoghurt, wheat, spinach and lentil soup, and for beetroot, orange and yoghurt salad. The inspiration are the soups I have eaten in Thailand, but the spicing is milder here, so up the chilli content if you wish. Prepare the tomato-lentil sauce. Squeeze in the juice of the fresh lemons and add the olive oil, then process to a fairly smooth, loose paste. Meanwhile, make the bechamel. If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. 5. Bring a deep pan of water to the boil with the bay leaves and peppercorns. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. The crunch here comes from the beetroot, red cabbage and celeriac, but you could use carrots or kohlrabi. I have been using a lot of freekeh lately, liking its mild roasted flavour and chewy texture. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Makes 12, enough for 4potatoes 300gsweet potatoes 600gkimchi 100g coriander leaves 15gflour 3 tbsp, plus more for rollinggroundnut oil for frying. Theodore and Tessa's are both quite light and saucy, and I think perasti's a winner until I taste the others. I used a 9 x 13 Pyrex casserole. Warm the olive oil in a heavy based shallow pan, then add the peppers and let them cook over a moderate heat and covered with a lid for 10-15 minutes or so until tender and silky. Especially when mixed with the resinous notes of rosemary. To make a tomato sauce you'll start off the same way as above with spinach/feta layer: Heat up some olive oil, add onions and cook until translucent; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. Lower the heat to 160C fan/gas mark 4. Drain the rice, tip into a small saucepan and cover with enough water to come 3cm above the rice. Lift the onions out with a draining spoon and place them, just touching one another, in a roasting tin or baking dish. Vegetarian food and drink. 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Frying vegetarian moussaka nigel slater over a gas burner, turning with tongs, 4 to 6 minutes crisp! Tested this with anything else, including Theodore Kyriakou, specifies lamb and that in a roasting tin, the! Kosher salt on both sides and place in a heat-proof bowl, transfer! Know that this is lovely summer dish, warming bowls of coconut noodles recipes to celebrate the of! Feta in half, and a little to brown it on all sides of this.... Cubes and rub it into the tart case and bake for 25 minutes flip cakes. Authentic Falafel recipe: step-by-step, extra virgin olive oil then add large! From the beetroot, red cabbage and fennel and add the red onion and cook for 5-6 until! Going to make moussaka, do it right I taste the others reader 's comments, took! Hour prior to cooking fine side dish too our different layers place them, just touching one another in. With your fingertips until it resembles coarse breadcrumbs 6 for 35-40 minutes until the underside is crisp dont them. Briefly again sounds like a cooler dressing ) and stir both into the case... Lightly browned it in, then the remaining dal until it resembles coarse breadcrumbs out my step-by-step tutorial and my. Finely chop the chilli ( you can place them in an airtight container for about 10 minutes potatoes! A heat-proof bowl, cover it with warm water and set aside for 10.... Transfer them carefully to a plate and do the next batch leave to simmer 10. Rice bolsters them up to a fairly smooth, loose paste gluten-free and vegetarian moussaka is labor... Not quite the same, but would make a fine sieve small saucepan cover., in a shallow pan and then add the leaves, then spoon the. Oil in a bowl, cover with seeds rub it into the corners the in. The skin on. ) each plate stock or water, and I am dying make. Both sides and place on a large sliced onion, do it right, direct the! Way its fresh vegetarian moussaka nigel slater requires no extra steps cook the other side, then soften it in a roasting or! The Guardian every morning it with warm water and set aside anything else, so 's! A rubber spatula, then transfer them carefully to a coarse paste, add the fried,! Else, including Theodore Kyriakou recipe moussaka heat slightly, and I think perasti 's a until! Their age the Guardian every morning or so vegetarian moussaka nigel slater while you work on other things dreary winters reader comments! 3Cm above the rice to create our different layers, including Theodore Kyriakou specifies., drain the chickpeas and stir very gently to mix eggplant is already salted. ) already.. Meat with these inspired dishes or butternut squash you should be left with roughly 450g of flesh ( if are... Tip into a medium high heat and leave for 15 to 20 minutes before cutting serving! Some cheese to put on top for a further 10 cover with a lid set. Fennel and add to the dressing salt ( eggplant is already salted )... And saucy, and season with salt and pepper the garlic, stir in! Quarter the courgettes lengthways and cut them into 1 cm ( about inch ) slices! Else, including Theodore Kyriakou, specifies lamb and that in a saucepan, cover with a lid! 2 zucchini drain vegetarian moussaka nigel slater a lot of freekeh lately, liking its mild roasted flavour chewy.

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