Vickys Greek Style Rice Moussaka, Gf Df Ef Sf Nf Vegan Recipe by Vicky@Jacks Free-From Cookbook
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan Cooking Instructions 1 hour 15 mins 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 1 Slice the aubergine into half cm thick rounds 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 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 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 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 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 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 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 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 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 10 Gradually add in the milk and cream, whisking continuously until thickened 11 Remove from the heat and stir in the parmesan 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 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 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 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 15 Pour the sauce on top and sprinkle with the nutmeg. 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