How To Cook Raw Moussaka

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How To Cook Raw Moussaka
How To Cook Raw Moussaka

Video: How To Cook Raw Moussaka

Video: How To Cook Raw Moussaka
Video: How To Make Greek Moussaka | Akis Petretzikis 2024, November
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Many people know and beloved a dish widespread from Greece to the Middle East - moussaka, which is eggplant baked in layers with tomatoes and minced meat. There are many options, including vegan moussaka and even raw food.

How to cook raw moussaka
How to cook raw moussaka

It is necessary

  • - eggplant - 1 - 2 pcs.;
  • - tomato - 1 pc.;
  • - Bulgarian red pepper - 1 pc.;
  • - champignons - 100 g;
  • - pumpkin seeds - 0.5 tbsp.;
  • - water - 50 ml;
  • - onions - 0, 5 pcs.;
  • - garlic - 1 slice;
  • - greens to taste;
  • - olive oil - 3 tablespoons;
  • - lemon juice - 2 tablespoons;
  • - salt - 1 tablespoon;
  • - water - 500 ml.

Instructions

Step 1

For raw moussaka, take an eggplant weighing 150 g, peel thin skin and seeds with a sharp knife or vegetable peeler. Cut into small cubes, add the peeled and feather-diced onions and pour 500 ml of cold water, dissolving a tablespoon of salt in it.

Step 2

Leave the vegetables for 30 minutes for the characteristic bitterness to come out. Then drain the water, and place the eggplant and onion pieces in a colander and rinse thoroughly under cold running water.

Step 3

Sprinkle the prepared onion and eggplant with lemon juice and olive oil, stir and place on a serving dish. On these vegetables, lay a layer of tomatoes and bell peppers, which must first be peeled and seeds removed, and then cut into small cubes. Sprinkle the tomatoes and peppers with olive oil.

Step 4

Next, lay out a layer of diced mushrooms, sprinkle them with oil and lemon juice. Finely chop the greens and mix with the garlic passed through a press. Put this mixture on the mushroom layer.

Step 5

Pre-soak the peeled pumpkin seeds in cold water, drain the water, rinse the seeds, put in a high container, add 50 ml of water, a little oil and lemon juice, wipe with an immersion blender. Cover the top of the moussaka in a raw manner with the resulting sauce, after which the dish is immediately ready to eat.

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