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Monday, February 6, 2017

Roasted Cauliflower Moussaka

I have had this idea going around in my brain for the last couple of days.  So here is another of my takes on the divine Greek classic Moussaka.  Aubergines or eggplants are good for heart health.  They have a phytonutrient in the skin called nasunin which is a strong antioxidant and has been shown to protect cell membranes from damage.  In animal studies it showed that eggplant juice reduced cholesterol on the artery wall as well as the aorta and in the blood.  Eggplant or aubergine also contains viscous fibre which is a soluble fibre and very good for lowering LDL (the bad) cholesterol.

    Roasted Cauliflower Moussaka with Red Lentils Tomatoes and Onions

Recipe By     :        Chef Shobhan
Serving Size  : 6     Preparation Time :0:45 minutes
Categories    :         Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  cauliflower -- chopped
  2             medium  aubergines -- sliced lengthwise l
  1         tablespoon  butter
  1             medium  onion -- sliced thinly
  2             cloves  garlic -- crushed and chopped
     1/2           cup  water
  2             medium  tomatoes -- chopped
  8                     mushrooms -- chopped
     1/4           cup  red lentils -- soaked
  3        tablespoons  butter -- melted
  2        tablespoons  flour
  1                cup  milk or water
                        salt and pepper
  1                cup  grated cheese of your choice

Heat oven to 350 degrees or 175 C. Paint the aubergine with olive oil on both sides with a brush and place on baking tray before putting in the oven cook for 15 minutes on one side and 10 on the other and set aside. Place the chopped cauliflower in a bowl and drizzle with some olive oil and add salt and pepper place on baking tray and cook for 25 - 30 minutes.  While this is cooking warm a saute pan and add 1 tablespoon of butter, then add the sliced onions and garlic.  Cook for 3 or 4 minutes and add the tomatoes and mushrooms and cook on low, covered, for another 5 minutes.

Add the lentils and the water and cook for another 10 minutes.

When the cauliflower has cooled a little place in food processor and pulse a few times until its all small pieces. Mix this with the onion and lentil mixture and place in a large oblong glass baking dish.  Then place a layer of the roasted aubergine on top.

Melt butter in a small saucepan then add the flour.  Mix thoroughly and start to add the milk slowly to avoid making lumps, then bring to boil stirring all the time.  It needs to get thick and creamy.  If it doesn't get thick enough add a little more flour by mixing another tablespoon into a little milk or water and then add it to the mixture and stirring constantly.  Once thick enough pour it over the aubergines and then cover with the grated cheese.  Cook for 20 minutes on 350 degrees or 175 C.  The top should be browned slightly when its done.

Serve with leafy greens and rice of your choice.

  "A vegetarian Moussaka"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 8g Fat (65.2% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 89mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

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