Vegetarian Moussaka
A vegetarian and easier way to create this classic Greek Dish.
Ingredients for 2 - 3 persons:
1 Onion
1pkt Quorn Mince
1bsp Olitalia E/V Olive Oil
1tbsp Tomato Paste (kunserva)
100ml Tomato Sauce
1 Knorr Vegetable Stock Pot (or cube)
30ml Red Wine
Fresh Parsley
1tsp Dry Thyme
1pkt Orogel Grilled Aubergines
2 Large Potatoes
2 Marrows
1ltr Ready-Made Bechamel Sauce
150g Ħanini Pekorin
3 Egg Yolks
Salt & Pepper
Directions:
Peel the potatoes and slice them together with the marrows.
Place them on a baking sheet and lightly brush them with olive oil.
Bake in a hot oven until nice and crispy.
For the sauce, chop the onion and fry it in some olive oil until softened, then add the Quorn mince, thyme, and salt & pepper.
Mix and cook for a couple of minutes then add the wine, tomato paste, and tomato sauce.
Cook for another minute and then add the stock pot and a couple of tablespoons of béchamel.
Stir well, bring it to a gentle boil then simmer for another minute and turn off the heat.
For the white sauce, simply heat up the béchamel, do not boil. Add 100g of the grated cheese, 3 egg yolks, and freshly ground pepper. Mix well until creamy and cheese has melted, and turn off the heat.
To assemble the moussaka, place a layer of the potatoes at the bottom of your baking dish, followed by a layer of marrows.
Add some grated cheese and salt & pepper, and then follow with a layer of grilled aubergines.
Gently spread the tomato sauce on top followed by some cheese and another layer of aubergines.
Finish it off with a generous layer of white sauce and sprinkle some cheese on top.
Bake in a preheated 200°c oven until the surface starts to bubble and takes some nice colour. This should take around 30-40 minutes.
Take it out of the oven and let it rest for about 20 minutes before cutting.
Serve with freshly chopped parsley.
For a meat variation, simply swap the Quorn mince with minced beef.
