Bulgarian Vegetarian Moussaka
Layers of rich mushroom-lentil mince, crisp roast potatoes and a creamy yogurt topping are baked in the oven in this take on Bulgarian moussaka. This hearty vegetarian dish is sure to be a crowd-pleaser!
INGREDIENTS
Vegetarian mince layer:
- 1 tbsp olive oil
- 1 onion (diced)
- 2 garlic cloves (minced)
- 200 g mushrooms (finely chopped)
- 1/2 cup carrots (diced)
- 1/2 red capsicum (diced)
- 1 tin of lentils
- 1 tbsp tomato paste
- 1/4 cup red wine
- 1/2 cup vegetable stock
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp nutmeg
Potato layer:
- 5 large potatoes (peeled and thinly sliced)
- 1 tbsp olive oil
- Salt & pepper
Yogurt topping:
- 1 cup Greek yogurt
- 1/4 cup flour
- 2 eggs
- 1/2 tsp baking soda
- Salt & pepper (to taste)
Instructions
Make potatoes:
- Preheat oven to 180˚C. Parboil sliced potatoes for 5 minutes in a pan of boiling salted water. Drain and leave to steam dry.
- Layer in large casserole dish, coating with olive oil and seasoning with salt and pepper. Roast for 30 minutes or until golden and tender.
Make vegetarian mince:
- Meanwhile, heat a tablespoon of oil in a large frying pan over medium heat. Add in diced onion and sauté for about 5 minutes, until translucent. Add in garlic and sauté for another minute.
- Add in mushrooms and cook until mushrooms are tender. Add in diced carrots, pepper, lentils, tomato paste, wine, vegetable stock and spices. Leave to simmer for 20 minutes or until you are ready to assemble the moussaka.
Make yogurt layer:
- In a bowl, beat together yogurt, flour, eggs, and baking soda. Season with salt and pepper.
Assemble Moussaka:
- Take casserole dish layered with potatoes out of oven and top with vegetarian mince. Return to oven and bake for 15 minutes.
- Take moussaka out of the oven once again and pour the yogurt mixture on top. Return to the oven. Bake for 15 minutes, or until the top turns golden and the yogurt is just set.
- Allow to stand for 10 minutes before serving.