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.
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.
