Vegetarian Moussaka – a detailed recipe for cooking.
Recipe author – Scott Liebfried (USA) – Lead Chef cooking show
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Time: 1 hour. 30 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and sliced eggplant
- 3 washed and sliced large tomatoes
- 1 yellow squash washed and sliced
- 1 large white head sliced in thick circles onions
- 110 gr. washed and halved green beans
- 1 washed and chopped red bell pepper
- 1 washed and chopped green pepper
- 1 washed and chopped yellow pepper
- 1/2 tbsp. olive oil
- 1 bunch of parsley (wash and chop leaves)
- Salt and ground black pepper
Recipes with similar ingredients: eggplant, yellow zucchini, tomatoes, green beans, onions, sweet peppers, parsley
Recipe preparation:
- Preheat the oven to 190 ° C. Grease a large mold for baking with olive oil. Sprinkle it with parsley, salt and ground pepper. Lay the vegetables in layers like lasagna, starting from the bottom layer Beans and Tomatoes. Add salt, pepper and sprinkle with parsley.
- Bake for about an hour until vegetables become soft. Sprinkle with chopped parsley, salt and ground pepper and pour olive oil.
