Delia Smith Vegetarian Moussaka Recipe Vegetarian Recipes from polls2012.blogspot.com
Introduction
Moussaka is a traditional Greek dish that is enjoyed all over the world. It consists of layers of eggplant, ground meat, and béchamel sauce. Delia Smith’s moussaka recipe is a delicious and easy-to-make version of this classic dish. This recipe is perfect for those who want to enjoy the flavors of Greece without having to spend all day in the kitchen.
Ingredients
To make Delia Smith’s moussaka recipe, you will need the following ingredients:
2 large eggplants
1 lb ground lamb
1 large onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp dried oregano
1/4 tsp ground nutmeg
1/4 cup red wine
1 can (14 oz) chopped tomatoes
2 tbsp tomato paste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup butter
1/2 cup flour
3 cups milk
Salt and pepper, to taste
Instructions
Step 1: Prep the Eggplants
Peel the eggplants and slice them into 1/4-inch rounds. Sprinkle the slices with salt and set them aside for about 30 minutes. This will help draw out any excess moisture.
Step 2: Brown the Lamb
In a large skillet, brown the lamb over medium heat. Drain off any excess fat.
Step 3: Add the Onions and Garlic
Add the chopped onion and minced garlic to the skillet with the lamb. Cook until the onions are soft and translucent.
Step 4: Add the Spices and Wine
Add the cinnamon, allspice, oregano, and nutmeg to the skillet. Stir to combine. Add the red wine and cook until the liquid has evaporated.
Step 5: Add the Tomatoes and Tomato Paste
Add the chopped tomatoes and tomato paste to the skillet. Stir to combine. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce has thickened.
Step 6: Add the Herbs and Breadcrumbs
Add the chopped parsley and mint to the skillet. Stir to combine. Add the breadcrumbs and stir until the mixture is thick and creamy.
Step 7: Make the Béchamel Sauce
In a separate saucepan, melt the butter over low heat. Add the flour and whisk until the mixture is smooth. Gradually add the milk, whisking constantly. Cook the sauce over low heat, whisking often, until it has thickened.
Step 8: Layer the Moussaka
Preheat the oven to 375°F. Grease a 9x13-inch baking dish. Layer the eggplant slices in the bottom of the dish. Spoon the lamb mixture over the eggplant. Repeat the layers until all of the ingredients are used up. Pour the béchamel sauce over the top.
Step 9: Bake the Moussaka
Sprinkle the Parmesan cheese over the top of the moussaka. Bake for about 1 hour, or until the top is golden brown and the sauce is bubbly.
Nutrition
This moussaka recipe serves 8 people and has approximately 460 calories per serving. It has 29 grams of fat, 31 grams of carbohydrates, and 19 grams of protein. It is a good source of calcium and iron.
Conclusion
Delia Smith’s moussaka recipe is a delicious and easy-to-make version of this classic Greek dish. With its layers of eggplant, ground lamb, and creamy béchamel sauce, this moussaka is sure to become a family favorite. Whether you’re a fan of Greek cuisine or just looking for something new to try, give this moussaka recipe a try and you won’t be disappointed!
