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Vegetable Moussaka cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different recognized functions perhaps. I am certain you will see lots of people who just like the Vegetable Moussaka dishes that you simply make.

Alright, don’t linger, let’s practice this vegetable moussaka menu with 23 materials which are absolutely easy to obtain, and we have to process them at the very least through 18 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements - Vegetable Moussaka:

1. Take 1 large of Eggplants
2. Get 300 grams - with skin Kabocha squash
3. Need 1/2 large of Onion
4. Give 1 for to 2 tablespoons Olive oil
5. Make ready 1 dash - Coriander or Parsley
6. Get for Chickpea tomato sauce
7. Give 1 can for Chickpeas
8. Get 1 can for Canned diced tomatoes
9. Prepare 1 tsp of Olive oil
10. Need 2 clove for Garlic
11. Take 1 tbsp - White wine
12. Take 2 tbsp of Ketchup
13. Require 1/2 tsp of Soy sauce
14. You need 1 Bay leaf
15. Prepare 1 pinch of each Herbs such as rosemary, thyme, and basil
16. Give 1 for Salt and pepper
17. Get for Yorgurt sauce
18. Give 200 ml - Plain yogurt (unsweetened)
19. Prepare 1 Egg
20. Prepare 1/2 tsp for or your preference Salt
21. Give 1 pinch Pepper
22. Provide of Cheese
23. Require 60 grams Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)

Vegetable Moussaka instructions:

1. Prepare the vegetables.
2. Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand.
3. Lay paper towel over the eggplant and place a weight on top of it. Let it sit for about 30 minutes to remove the bitterness from the eggplant.
4. Slice the onion and lightly sauté in a heated olive oil.
5. Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices.
6. Rinse the eggplant and wipe off excess water.
7. In a skillet over medium heat, heat 1-2 tablespoons of olive oil and sauté the eggplant until browned. If it takes a long time to cook through, add a small amount of water.
8. For the chickpea tomato sauce.
9. Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic.
10. In hot olive oil, sauté the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper). Simmer over low heat for about 20 minutes.
11. Salt and pepper to taste at the end.
12. For the yogurt sauce.
13. Combine the yogurt and eggs really well and salt and pepper to taste.
14. Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe.
15. In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly.
16. Top it with cheese and pour the yogurt sauce over it. (It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.)
17. Bake in preheated oven for about 30 minutes or until the top becomes golden brown.
18. Sprinkle finely chopped coriander or parsley on top if desired.

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