Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
This is a very filling meal! I only had 1 aubergine to use up but really could have used another so I wrote in the recipe to use 2, that way you'll be able to overlap the slices for better layers. The kids really enjoyed it too
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
This is a very filling meal! I only had 1 aubergine to use up but really could have used another so I wrote in the recipe to use 2, that way you'll be able to overlap the slices for better layers. The kids really enjoyed it too
Cooking Instructions
- 1
Slice the aubergine into half cm thick rounds
- 2
Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
- 3
Rinse the slices well under cold water then pat dry
- 4
Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
- 5
Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
- 6
Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
- 7
Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
- 8
Preheat the oven to gas 4 / 180C / 350°F
- 9
To make the sauce, melt the butter over a medium heat and stir in the corn starch
- 10
Gradually add in the milk and cream, whisking continuously until thickened
- 11
Remove from the heat and stir in the parmesan
- 12
Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
- 13
Spread 1/2 of the rice mixture on top
- 14
Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
- 15
Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes
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