Vegetarian Moussaka

vegetarian prescriptions, ayurveda, prescriptions, moussaka

This prescription is of the great vegetarian chef Kurma Dasa, expert in kitchen flavorful sátvica and super suckle-vegetarian. To this baked stew I to only have added some slices him of pure tomato superficially by aesthetic, without them this plate also is very rich.
To see, it is a forceful plate for from time to time, I prepared my fathers-in-law recently because the stomach is not vegetarian but this full preparation and satisfies to the palate. It is a little as a lasagna without grazes… you prove it to see what it seems to you.

Ingredients:
1 kilo and average of eggplant cut in 5 slices of 0 ' cms
olive oil

the lentils:
400 grs of lentils pardiñas
40 ml of olive oil
5 asafétida ml of
250 ml of divided bare tomatos
40 ml of tomato concentrate
10 ml of brown sugar
10 ml of salt
1 ml of black pepper
40 ml of parsley

the white sauce:
60 ml of butter
85 ml of flour
500 ml of milk
0 ' 5 ml of nut nutmeg
60 ml of cheese parmesan shredded plus other 40 ml to decorate
2 ml of salt
1 ml of black pepper

Optional:
2 great tomatos in slices to decorate

They leave between 6 and 8 portions

Elaboration
It roasts the eggplants to the grill having put oil in the tray of the furnace and on the eggplants. Cook them being 5 and 10 minutes, until they are sea breams. Dáles the return and removes them when they are tender.

Pon the lentils in a great casserole with 3 or 4 liters of water (without salt) boiling. Cook them until they are blanditas, slips them and, if you want, it keeps the liquid to make a broth.
It washes the casserole, it adds to the oil and ponla to low fire. When the oil is hot, throws the asafétida one and it skips during a little while, it adds the tomatos and it raises the fire. Cook them about 5 minutes or until you see that they soften and they separate of the oil. It throws the slipped lentils, the concentrate of tomato, the brown sugar, salt, the pepper and the parsley.
Low the fire, cooks it all about 10 minutes from time to time removing until it is quite dry.

In order to make the white sauce, it melts butter to low fire in a casserole median, it adds the flour removing and it cooks to fire under two minutes or until the color of the flour changes slightly.
It adds milk, it raises the fire until the mixture boils and you do not stop removing. It leaves mixture it bubbles during 1 minute and acquittal the white sauce of the fire, adds to the nut nutmeg, the cheese and the black pepper, goes it everything by hand to you.
The stew mounts of the following way: It lubricates a tray to bake of 32 xs 22 cm (with a bottom of 5 cm), pon a third of the eggplants in the base. It throws the lentils above and it adds another layer of eggplant. Pon one second layer of lentils and finishes with the last third of eggplant. The white sauce throws above, if you are going to decorate with tomato slices, places them now and dusts it everything with the remaining cheese.
180ºC cooks it everything to the furnace to some during one hour until the sauce is sea bream. It removes moussaka from the furnace and lets rest it 10 minutes before cutting it and serving.

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2014-12-07T17: 17:35+00:00

2 Comments

  1. βασικά June 3, 2015 AT 5:18 a.m. - Reply

    If some one wishes expert view about running to blog then i advise to him/her to visit this weblog, Keep up the Nice work.

  2. JOHANNA November 1, 2015 AT 2:24 p.m. - Reply

    SHE CHEERS TO MUCH THE WORK TO ME OF THE CHEF, VEGETARIANS, I VALUE MUCH HIS WORK. IT IS VERY GOOD TO MAKE A CULTURE IN THE FOOD. SINCE THE VEGETABLES ARE EXCELLENT FOR THE HEALTH AND THE WELL-BEING

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