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Moussaka vegetarian

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Moussaka vegetarian

Water
0.5dlOil
1dlSour cream 18%
1dlQuark. 5 +
1bundleParsley, fresh
2Onion
2dlPlain yogurt
3Eggs
500gEggplant
500gMushrooms
500gSquash
70gTomato puree. concentrated

Instructions for Moussaka vegetarian

To prepare the Moussaka vegetarian recipe, please follow these instructions:

The aubergines are cut in cm. Thick slices along and sprinkle with a few teaspoons. Salt and then pull for 1 hour. Then they are lightly pressed, so some of it bitters as well as coming out. Sauté is then gently golden in olive oil - it takes approx. 15 minutes.

Tomato Sauce:
Squash chopped and sauté half mash in the rest of the oil, add tomato concentrate and a little water to make a thick sauce. Season with salt and sprinkle lemon.

Champignonstuvning:
Separately, first the chopped onions are sautéed and then the chopped mushrooms. Season with salt and pepper and stir the parsley. Champagne sprays are steamed until dry.

The eggs are easily whipped together with cream fraiche. In the ovenproof dish, "mash" the mackerel as follows: First a layer of aubergines, then tomato sauce, then the whole mushroom spout, then the rest of the aubergines, the rest of the tomato sauce and finally the egg mixture. Tap a little bit with a finger here and here, so that it may penetrate slightly into the other layers.

Behind 200 degrees C. alm. Oven for the egg mass is rigid and the surface is pretty golden. Whip the cold sauce together and put it on the table with freshly baked bread and a large serving of fresh green salad.

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