Vegetarian moussaka

Name: Vegetarian moussaka
Prep time: 1 min
Cook time: 41 min
Total time: 42 min
Yield: 4
Cuisine: European,Mediterranean
Ingredients: 500 grams Eggplant raw; 400 grams Potatoes Flesh And Skin Raw; 3 Mediums Peppers Sweet Green Raw; 20 grams Garlic Raw; 1 1/2 tablespoon Canola oil; 2 tablespoons MAGGI Lazenby Worcester Sauce; 3 tablespoons Tomato paste; 2 grams Spices Pepper Black; 1 gram Spices cumin seed; 2.50 grams Coriander (Cilantro) Leaves Raw; 2 cups Clean tap water; 3 grams Parsley Fresh

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Easy

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42 Min

•

Serve the vegetarian moussaka warm and enjoy its rich flavors and comforting textures. It makes a satisfying main dish for vegetarians and meat-lovers alike.

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Ingredients

Eggplant, raw

500 g

Potatoes, whole

400 g

Peppers, Sweet, Green, Raw

3 Mediums

Garlic, Raw

20 g

Canola oil

1.5 tbsp

MAGGI Lazenby Worcester Sauce

2 tbsp

Tomato paste

3 tbsp

Spices, Pepper, Black

2 g

Spices, cumin seed

1 g

Coriander (Cilantro) Leaves, Raw

2.5 g

Clean tap water

2 cups

Parsley, Fresh

3 g

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Nutritional Information

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Carbohydrates

33.65 g

Energy

198.29 kcal

Fats

5.88 g

Protein

5.02 g

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Recipe steps

42 min

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42 min

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Preheat oven to 180C

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In a large pan, sauté the onions with vegetable oil till golden, add potatoes, eggplants until light golden brown. Keep aside.

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42 min

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In the same pan, sauté the garlic with tomato paste. Add MAGGI Lazenby Worcester Sauce, spices and water. Bring to boil.

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42 min

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line eggplants, potatoes, capsicums in baking dish or clay pot then add with the garlic tomato sauce prepared.

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Bake in the preheated oven for 30 minutes and garnish with chopped parsley.

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