Licorice Donut
02-03-2005, 02:16 PM
Vegetable mousaka
You take a 1 lb eggplant and slice it, rinse it, sprinkle it with salt and let it sit in a colander with a towel on top and a weight on top, for at least 30 minutes. Then rinse and pat dry.
You boil 4 oz of green whole lentils in vegetable stock with a bay leaf until they are soft but not mushy. Then you drain them.
preheat the oven to 350
You fry a sliced onion and a crushed garlic clove in oil in a big pan for 10 minutes then add a 14 oz can of drained, chopped tomatoes, a 14 oz can of drained, rinsed garbonzo beans, a small can of tomato paste, a fistful of herbes de provence, 6 oz of sliced mushrooms, and some salt and pepper and water. Add the lentils. Stir it all up. Cover and simmer for 30 minutes, with the bay leaf.
Put a layer eggplant slizes on the botto of a baking dish. Then cover with the tomato mixture. Then layer with more eggplant and then more mixture and so on.
Whisk together two eggs and 1 and a 3/4 c yogurt. Pour this over the whole thing, then sprinkle generously with shreds of aged sharp cheddar cheese.
Bake at 350 for 45 minutes or until bubbly and brown-ish on top.
I love this recipe because you can substitute so many things. You can use zuchini or potatoes instead of eggplant, you can use cream and flour instead of yogurt, or use sour cream. You can use corn instead of chickpeas. You can add broccoli spinach. It's very versatile.
I could make one on a Sunday and eat it all week. I made this one last Sunday and there's still some in the fridge.
You take a 1 lb eggplant and slice it, rinse it, sprinkle it with salt and let it sit in a colander with a towel on top and a weight on top, for at least 30 minutes. Then rinse and pat dry.
You boil 4 oz of green whole lentils in vegetable stock with a bay leaf until they are soft but not mushy. Then you drain them.
preheat the oven to 350
You fry a sliced onion and a crushed garlic clove in oil in a big pan for 10 minutes then add a 14 oz can of drained, chopped tomatoes, a 14 oz can of drained, rinsed garbonzo beans, a small can of tomato paste, a fistful of herbes de provence, 6 oz of sliced mushrooms, and some salt and pepper and water. Add the lentils. Stir it all up. Cover and simmer for 30 minutes, with the bay leaf.
Put a layer eggplant slizes on the botto of a baking dish. Then cover with the tomato mixture. Then layer with more eggplant and then more mixture and so on.
Whisk together two eggs and 1 and a 3/4 c yogurt. Pour this over the whole thing, then sprinkle generously with shreds of aged sharp cheddar cheese.
Bake at 350 for 45 minutes or until bubbly and brown-ish on top.
I love this recipe because you can substitute so many things. You can use zuchini or potatoes instead of eggplant, you can use cream and flour instead of yogurt, or use sour cream. You can use corn instead of chickpeas. You can add broccoli spinach. It's very versatile.
I could make one on a Sunday and eat it all week. I made this one last Sunday and there's still some in the fridge.