Yannis’ Moussaka!

Name: Yannis’ Moussaka!
Total time: 9000 s
Yield: 10-13 servings
Cuisine: British
Ingredients: 1 kg Eggplant; 1 kg potato; 900 g courgette; 250 g mushrooms; 100 g bell peppers; 2 tins chopped tomato; 1 bulb of garlic; 70 g celery; 150 g celery

Bristol Food Society @Bristolfoodsociety

A little taste of Greece from authentic Greek Snacc, Yannis. This is a vegan Moussaka we made for the Global food fair!

Bristol Food Society @Bristolfoodsociety

A little taste of Greece from authentic Greek Snacc, Yannis. This is a vegan Moussaka we made for the Global food fair!

Saved

Ingredients

2 hours 30 mins

10-13 servings

1 kgEggplant
1 kgpotato
900 gcourgette
250 gmushrooms
100 gbell peppers
2 tinschopped tomato
1bulb of garlic
70 gcelery
150 gcelery

Saved

Steps

2 hours 30 mins

1

Dice your Carrots, Celery & onion
2

Heat some oil on medium heat and saute your carrots, celery and onion (as well as some rosemary)
3

Slice your eggplants
4

Slice your potato’s
5

Dice the mushrooms
6

Cook the potato’s through on a pan with olive oil
7

Add tomato pasata and chopped tomatoes to your celery onion and carrots
8

Preheat the oven to 175* degrees
9

Douse the eggplant in oil
10

Chop peppers and add to celery etc
11

Simmer the celery, carrots & onions for about 20 minutes
12

Put eggplants in oven for 15 mins but keep checking until they’re soft
13

After simmering add spices (cinnamon stick, thyme, whole cloves, cumin, parsley, oregano, fennel seeds) and mushroom
14

Let the mushrooms cook for 20 mins
15

Take out the egg plants when soft
16

Season the eggplants (pepper, salt and paprika)
17

Assemble, starting with the egg plant
18

Then layer the potato’s
19

Make the vegan bechamel sauce - pour olive oil on to the pan and mix with flour and vegan butter
20

Add your non-diary milk
21

Add your mince to the potatoes and egg plants
22

Add salt and pepper to the bechmel sauce
23

Top with bechmel sauce
24

Bake till top is golden brown