Funghi and Grilled vegetable moussaka with red ricotta glaze
Moussaka is a staple served in tavernas and prepared in homes throughout Greece. The wild mushrooms add a touch of elegance and the grilled vegetables a light smoky flavour that works so well when paired together. A fresh well dressed green salad makes a great accompaniment.
Ingredients
- 400g potatoes,peeled and cut into 1cm thick slices
- 3 aubergines, cut into 1cm thick slices
- 3 red peppers,halved,deseeded and cut into large pieces
- 2 courgettes, cut into 1cm thick slices
- 2 tbs extra-virgin olive oil
- 1 onion finely sliced
- 2 garlic cloves crushed
- 2 tbs chopped fresh oregano
- 20g dried wild mushrooms,soaked in a little red wine and drained
- 50g raisins
- 400g tin plum tomatoes,drained
- 1tbs tomato purée
- salt and freshly ground black pepper
- For the ricotta glaze:
- 2 free-range egg yolks
- 1 garlic clove,crushed
- 300ml passata
- 150g ricotta cheese
- 100g double cream
- salt and freshly ground black pepper
- 1-litre ovenproof casserole dish
Method
- 1
1/Heat a grill pan. When smoking, brush the potatoes,aubergines,peppers and courgettes with a little olive oil. Grill for 8-10 min until tender and lightly charred all over. Season well and set aside.
- 2
2/Heat the remaining olive oil in a pan. Add the onion,garlic,oregano,mushrooms and raisins. Cook over a moderate heat for 4-5 min. Add the chopped tomatoes and tomato purée. Cook for 10-15 min until the sauce becomes thick with very little sauce left.
- 3
3/Preheat the oven to 160°C/325°F/gas mark 3 Lightly grease the casserole dish. Pour the wild mushroom sauce into the base of the dish. Then arrange overlapping slices of the grilled vegetables over the surface, with an eye for colour.
- 4
4/For the glaze: Beat the egg yolks,garlic,passata and ricotta in a bowl. Pour in the cream and season well. Pour the egg mixture over the vegetables. Ensuring all the vegetables are covered.
- 5
5/Place in the oven to bake for 20 min,or until the top is golden brown. Remove from the oven and allow to sit for 2-3 min before cutting into portions to serve.
Funghi and Grilled vegetable moussaka with red ricotta glaze was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 400g potatoes,peeled and cut into 1cm thick slices
- 3 aubergines, cut into 1cm thick slices
- 3 red peppers,halved,deseeded and cut into large pieces
- 2 courgettes, cut into 1cm thick slices
- 2 tbs extra-virgin olive oil
- 1 onion finely sliced
- 2 garlic cloves crushed
- 2 tbs chopped fresh oregano
- 20g dried wild mushrooms,soaked in a little red wine and drained
- 50g raisins
- 400g tin plum tomatoes,drained
- 1tbs tomato purée
- salt and freshly ground black pepper
- For the ricotta glaze:
- 2 free-range egg yolks
- 1 garlic clove,crushed
- 300ml passata
- 150g ricotta cheese
- 100g double cream
- salt and freshly ground black pepper
- 1-litre ovenproof casserole dish
- 1
1/Heat a grill pan. When smoking, brush the potatoes,aubergines,peppers and courgettes with a little olive oil. Grill for 8-10 min until tender and lightly charred all over. Season well and set aside.
- 2
2/Heat the remaining olive oil in a pan. Add the onion,garlic,oregano,mushrooms and raisins. Cook over a moderate heat for 4-5 min. Add the chopped tomatoes and tomato purée. Cook for 10-15 min until the sauce becomes thick with very little sauce left.
- 3
3/Preheat the oven to 160°C/325°F/gas mark 3 Lightly grease the casserole dish. Pour the wild mushroom sauce into the base of the dish. Then arrange overlapping slices of the grilled vegetables over the surface, with an eye for colour.
- 4
4/For the glaze: Beat the egg yolks,garlic,passata and ricotta in a bowl. Pour in the cream and season well. Pour the egg mixture over the vegetables. Ensuring all the vegetables are covered.
- 5
5/Place in the oven to bake for 20 min,or until the top is golden brown. Remove from the oven and allow to sit for 2-3 min before cutting into portions to serve.
Moussaka is a staple served in tavernas and prepared in homes throughout Greece. The wild mushrooms add a touch of elegance and the grilled vegetables a light smoky flavour that works so well when paired together. A fresh well dressed green salad makes a great accompaniment.
Funghi and Grilled vegetable moussaka with red ricotta glaze was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
