Marinas Moussaka

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 650 g auberine (s)
  • 700 g potato (s)
  • 1 large onion (s)
  • 100 g soy mince
  • 450 g tomatoes, peeled
  • 1 tablespoon, heaped tomato paste
  • 125 ml white wine, dry
  • 450 ml soy milk (soy drink)
  • 50 ml soy cream (soy cream cuisine)
  • 150 ml water
  • 50 g mararine, or butter
  • 2 tablespoon, heaped flour
  • 1 tablespoon lemon juice
  • 1 pinch (s) nutmeg
  • 1 small bunch parsley
  • 1 tablespoon oregano, dried
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon
  • Seasoned Salt
  • pepper
  • salt and pepper

For the vegetarian option:

  • 100 g parmesan, rated
Marinas Moussaka
Marinas Moussaka

Instructions

  1. Let the minced soy meat soak in salted water for about 10-15 minutes, then drain in a sieve and season with herb salt.
  2. Wash the aubergines and cut into thin slices, sprinkle with salt and let stand for about 15 minutes. Fry eggplants in olive oil in a pan and drain on kitchen roll.
  3. Peel the potatoes and cut into thin slices, fry them in olive oil and season with salt.
  4. Finely dice the onion and fry in a large pan until golden brown. Add minced soy meat and fry. Add the tomato paste and the tomatoes. Press the tomatoes into pieces with the wooden spoon. Let cook briefly and then deglaze with the white wine and bring to the boil again. Chop the parsley and add. Add oregano, sugar, cinnamon and season with salt and pepper. For the vegetarian version, stir in 50 g of parmesan.
  5. Preheat the oven to 170 degrees Celsius.
  6. Melt margarine or butter in a saucepan. Add flour and stir with a whisk. While stirring constantly, add alternately soy milk, soy cream and water, bring to the boil and beat to a thick sauce. Season to taste with lemon juice, nutmeg, salt and pepper. For the vegetarian version, stir in 50 g of parmesan.
  7. Layer alternately eggplant, minced soy meat and potatoes in the baking dish. Finally, spread the thick bechamel sauce well over the casserole. Bake on the middle rack for about 50-60 minutes.
  8. Allow to rest for approx. 5-10 minutes before serving so that the moussaka can be easily cut into portions without collapsing.

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