Vegetarian Moussaka Recipe

Ingredients

Moussaka

• 2 eggplants
• 0.5 tsp Salt
• 2 Yellow Onions
• 3 pieces of cloves Garlic Plain
• 1 tbsp olive oil
• 600 g of soybeans
• 2 pinches cinnamon mill
• 0.5 tsp Chiliflakes
• 0.5 tsp Oregano – dried
• 2 teaspoons balsamic vinegar
• 390 g Crushed Tomatoes
• 2 dl of water
• 3 tbsp tomato puree
• 2 tbsp Vegetable broth Eko
• 1 ml Salt Fine
• 1 ml Black pepper Malen
• 1 tbsp olive oil
  Cheese sauce
• 2 tbsp Food & Baked Butter
• 2 tbsp Wheat flour
• 3 dl Milk
• 1 egg
• 100 g of grated cheese
• 1 ml Salt Fine
• 1 ml Black pepper Malen
• 50 g of grated cheese
  How to prepare

1. Preheat oven to 175 degrees.
2. Moussaka: Rinse and cut the eggplant into about ½ cm thick slices. Lay the slices on double-weight paper towels and sprinkle with salt. Leave for about 15 min.
3. Peel and finely chop onions and garlic. Heat oil in a frying pan and fry the soy sauce for 2 minutes. Add onion, garlic, cinnamon, chili flakes, oregano, and further fry for about 2 minutes.
4. Add balsamic vinegar, crushed tomatoes, water, tomato puree, and broth. Let the sauce simmer for about 10 minutes. Season with salt and pepper.
5. Fry the eggplant slices in oil in a frying pan about 2 min/side.
6. Cheese sauce: Melt the butter in a saucepan and whisk out the flour. Add milk and allow the sauce to boil with stirring. Turn down the yolk and grated cheese. Salt and pepper.
7. Moussaka: Make a baking dish and mix cheese sauce, eggplant slices and gravy. Top with cheese sauce and the rest of the grated cheese. Grate in the oven for about 30 minutes.
8. Serve the mousse with a side salad.