Recipe: Good Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan You can have Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

  1. Prepare of medium aubergine / eggplant.
  2. You need of salt as required, you'll need a fair amount.
  3. You need of olive oil.
  4. Prepare of white mushrooms, finely sliced.
  5. It’s of spring onions / scallions, finely sliced.
  6. You need of garlic, crushed.
  7. Prepare of dry white wine.
  8. Prepare of can of chopped tomatoes.
  9. It’s of tomato puree / paste.
  10. Prepare of ground cinnamon.
  11. Prepare of sugar.
  12. You need of finely chopped fresh parsley.
  13. You need of cooked short-grain white rice.
  14. You need of parmesan-style cheese, finely grated (I use vegan brand Veganic).
  15. It’s of Sauce.
  16. It’s of sunflower spread / butter.
  17. You need of corn starch / cornflour.
  18. It’s of light coconut milk.
  19. Prepare of coconut cream.
  20. You need of parmesan-style cheese, grated.
  21. You need of ground nutmeg.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan instructions

  1. Slice the aubergine into half cm thick rounds.
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture.
  3. Rinse the slices well under cold water then pat dry.
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened.
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley.
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat.
  7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured.
  8. Preheat the oven to gas 4 / 180C / 350°F.
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch.
  10. Gradually add in the milk and cream, whisking continuously until thickened.
  11. Remove from the heat and stir in the parmesan.
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom.
  13. Spread 1/2 of the rice mixture on top.
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine.
  15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes.
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