Vegan moussaka
Ingredients
1,3 kg eggplants
150 g onion
500 g tomatoes
150 g rice
2 eggs
250 ml milk
1 tbsp (10 g) flour
parsley
sunflower oil
salt
Photo
Method
Wash the eggplants and cut into slices. Without added salt, fry gently in hot sunflower oil. Onions cut into crescents and stew in sunflower oil until soft. Add the washed rice, some chopped tomatoes, add salt, pour a little hot water and stew to the rice is tender. Sprinkle with parsley. Other tomatoes cut into circles. In a greased pan with sunflower oil rank eggplants and salting. Cover with steamed rice mixture, cover with eggplant, add salt and arrange tomatoes circles. Pour hot water and bake until the water evaporates. Then pour the milk and beaten eggs and flour dopicha until golden brown.
Difficulty
Average
Tested
2 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Tasty happened! Worth, try :)))

irinaniko

Wed, 11/08/2006 - 00:00

It was very tasty. I had not eaten this kind of moussaka until now. As a suggestion: you may not be greased pan with oil, eggplants have watered enough of frying :)

30.08.1968

Mon, 07/28/2014 - 14:05

Something like that I eat, lean with eggplant and rice. Interesting proposal for the summer.