Name: Bulgarian Vegetarian Moussaka
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Bulgarian
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 200 g mushrooms, finely chopped; 1/2 cup carrots, diced; 1/2 red capsicum, diced; 1 tin of lentils; 1 tbsp tomato paste; 1/4 cup red wine; 1/2 cup vegetable stock; 1 tsp paprika; 1/2 tsp oregano; 1/2 tsp cumin; 1/2 tsp nutmeg; 5 large potatoes, peeled and thinly sliced; 1 tbsp olive oil; Salt & pepper; 1 cup Greek yogurt; 1/4 cup flour; 2 eggs; 1/2 tsp baking soda; Salt & pepper, to taste

Bulgarian

Vegetarian

Casserole Dish

Frying pan

Bowl

Preheat oven to 180˚C. Parboil sliced potatoes for 5 minutes in a pan of boiling salted water. Drain and leave to steam dry.

Layer in large casserole dish, coating with olive oil and seasoning with salt and pepper. Roast for 30 minutes or until golden and tender.

Meanwhile, heat a tablespoon of oil in a large frying pan over medium heat. Add in diced onion and sauté for about 5 minutes, until translucent. Add in garlic and sauté for another minute.

Add in mushrooms and cook until mushrooms are tender. Add in diced carrots, pepper, lentils, tomato paste, wine, vegetable stock and spices. Leave to simmer for 20 minutes or until you are ready to assemble the moussaka.

In a bowl, beat together yogurt, flour, eggs, and baking soda. Season with salt and pepper.

Take casserole dish layered with potatoes out of oven and top with vegetarian mince. Return to oven and bake for 15 minutes.

Take moussaka out of the oven once again and pour the yogurt mixture on top. Return to the oven. Bake for 15 minutes, or until the top turns golden and the yogurt is just set.

Allow to stand for 10 minutes before serving.

Bulgarian Vegetarian Moussaka

Utensils needed:

Overview

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