Add the tomatoes salt pepper and oregano and stir well. Cover and cook for 20 minutes to make a moist sauce then remove lid and cook for a further 10 minutes dont let the sauce get too dry Take off the heat and add the parsley mix well and put aside until required.

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Sla je gerechten op en voeg ingrediënten toe aan je boodschappenlijst.

Aubergine moussaka recipe. Met de instructievideos en de Allerhandigste kooktips van AH lukt je recept altijd. Sla je gerechten op en voeg ingrediënten toe aan je boodschappenlijst. Nigellas Aubergine Moussaka from How To Eat is a Lebanese recipe which differs from the Greek version of moussaka as the vegetables are stewed gently in a covered pan on the hob rather than being baked in the oven.

Moussaka is een Griekse ovenschotel met aubergine aardappel tomatensaus én bechamelsaus. In a saucepan heat olive oil and sauté the chopped garlic and bay leaves sauté over low heat for a couple of minutes add the chilli flakes and paprika sauté for 30 seconds Throw. Pre-heat oven to 400 F.

This type of moussaka can be made in advance and stored in the fridge for up to 5 days and reheats well. Cut eggplant into ⅓- ¼ inch thick disks no thinner sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. To prepare the vegetables for our vegetarian moussaka we give them a quick roast in hot oven for 15 to 20 minutes.

Een heerlijk recept en een absolute aanrader. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to sweat out any bitterness. Add the garlic cinnamon bay leaves if using.

Met de instructievideos en de Allerhandigste kooktips van AH lukt je recept altijd.

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