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Vegetarian moussaka
5'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Eggplants, cut into slices
2 Large Eggplants, cut into slices
Potatoes
2 Mediums Potatoes
Green bell pepper, sliced
3 Mediums Green bell pepper, sliced
Garlic, finely chopped
5 Cloves Garlic, finely chopped
Vinegar
3 tablespoons Vinegar
Vegetable oil
1 1/2 tablespoon Vegetable oil
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Tomato Paste
3 tablespoons Tomato Paste
Ground Black Pepper
1 teaspoon Ground Black Pepper
ground cumin
1/2 teaspoon ground cumin
Coriander powder
1/2 teaspoon Coriander powder
Water
2 cups Water
Fresh parsley, chopped
1 pinch Fresh parsley, chopped
Vegetarian moussaka
Nutri value
| Carbohydrates | 22.74 g |
| Energy | 122.8 kcal |
| Fat | 2.86 g |
| Protein | 3.49 g |
| Fiber | 5.58 g |
| Sodium | 670.78 g |
| Sugar | 6.23 g |
Instructions
5 Steps
40'
Total
5'Preparation
40'Cooking
0'Waiting
Step by step
1 of 5
1'
Step 1
Preheat oven to 180C
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2 of 5
1'
Step 2
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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3 of 5
1'
Step 3
In the same pan, sauté the garlic with tomato paste. Add vinegar, MAGGI® Chicken Bouillon, spices and water. Bring to boil.
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4 of 5
1'
Step 4
line eggplants, potatoes, capsicums in baking dish or clay pot then add with the garlic tomato sauce prepared.
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5 of 5
1'
Step 5
Bake in the preheated oven for 30 minutes and garnish with chopped parsley.
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Vegetarian moussaka
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