PEPPERY MUSHROOM MOUSSAKA

PEPPERY MUSHROOM MOUSSAKA dish is a famous Greece dish, something different, bored of the same food stuffs, why not try this variety and enjoy your delicious meal. Let’s see how to makeover this dish, it’s a lengthy process but good in taste.

Ingredients

For the eggplant Layers:

1kg large eggplants sliced into 1/2’” thick round slices

2tbsp olive oil, for brushing salt and pepper to taste

For the Mushroom Filling:

1 tbsp butter

1tbsp extra virgin olive oil

6 rosemary sprigs

2 bay leaves

2tbsp garlic, chopped fine

1tbsp pepper, freshly ground

400gram fresh mushroom, chopped fine

2tbsp dried mushroom, powdered

2tbsp tomato puree

½ tsp salt

For the Béchamel (white) sauce topping:

3 tbsp butter

2 sprigs rosemary

1 bay leaf

3 tbsp refined flour

750ml milk

½ tsp nutmeg powder

Salt to taste

For the assembly:

1 cup vegetable stock

1tsp baking powder

1 cup Gouda or cheddar cheese grated

Method:

For the eggplant layers-

Sprinkle salt on the eggplant slices and leave them aside in a colander for about 20 minutes. This will release any bitter juices and dehydrate them a little. After 20 minutes, gently squeeze the slices, brush with olive oil on bothsides and lay on the wire rack. Grill for 5-6 minutes on each side. The eggplant may not cook all the way through, but the edges must turn golden brown and crisp. Keep these aside for later.

For the Mushroom filling-

Heat the butter and olive oil in a pan. Keep the flame on medium so the butter doesn’t burn, add the rosemary and bayleaf and sauté until fragrant. Add garlic and sauté till golden. Add crushed pepper and stir fry for 30v seconds until fragrant. Add the mushrooms to the pan and stir well. Cook  until they release their juices. Once the mushrooms are soft and cooked through, add in the dried mushroom powder. Cook the mixture till it dries out completely and then add tomato puree and salt. Mix well and sauté till almost dry, keep aside.

For the Bechamel sauce topping-

Melt the butter, add the rosemary and bay leaf, sauté till fragrant. Add the flour and stir in. Cook for about 1 minute till mixture  begins to colour slightly. Add the milk in a stream and vigorously whisk while you do. Add nutmeg powder and salt, let this mixture boil for about 3 minutes till it thickens to form a creamy sauce.

For the Assembly

Pre heat the oven to 180 degree celcius, brush 4 single portion baking dishes with olive oil. Layer the base with the grilled eggplant slices at the base, overlapping them to make an even layer. Spoon the mushroom filling over the eggplant layer in each dish and spread it out evenly. Cover the mushroom layer in each dish with remaining grilled eggplant slices. Divide the stock into four and gently pour one measure into each dish so it just about covers the eggplant layer. Add the baking powder to the béchamel sauce and whisk it, divide into four and pour this over the eggplant layering each dish.  Spread grated cheese over each assembled moussaka. Bake for 25 to 35 minutes, till the tops turn golden brown in colour. Serve it hot and enjoy this delicious food. The approximate time taken for the entire preparation would be 75 minutes and all these process are done at the temperature of 180 degree Celsius.

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Dt. Ramya Sri

Chief Nutrition & Fitness Consultant- Expertise in Nutrition, Fitness, Healthcare sector. Ramya has spirit, dedication in work, passion for Fitness and sales, love fitness and nutrition profile, skillful, multitasking with 10 years of proven skills in Fitness and nutrition field.

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