Vegetarian Moussaka with Ricotta Cheese
Appetizers | Bulgarian cuisine
⏳ Time
30 minutes
🥕 Ingredients
22
🍽️ Servings
6
Description
Vegetarian moussaka with ricotta cheese
Ingredients
- Eggplants - 15.9 oz
- Chicken Broth - 9 fl oz
- Lentils - 1.8 oz
- Lentils - 1.8 oz
- Olive Oil - 4 tablespoons
- Onion - 2 heads
- Red Long Chili Peppers - 1 piece
- Garlic - 2 cloves
- Red Grape Juice - 7 fl oz
- Baking Tomatoes - 14.1 oz
- Passata Tomato Sauce - 2 tablespoons
- Ground Cinnamon - 1 teaspoon
- Chopped Sage Leaves - 2 tablespoons
- Ricotta cheese - 8.8 oz
- Milk - 9 fl oz
- Wheat Flour - 0.9 oz
- Butter - 0.9 oz
- Nutmeg - ¼ piece
- Chicken Egg - 1 piece
- Grated Pecorino Pepato Cheese - 0.9 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the eggplants into cubes. Place them in a colander, sprinkling each layer with salt, and place a plate with a weight on top to drain excess juice.
Step 2
Pour the broth into a pot, add the Puy lentils, cover with a lid, and simmer for 15 minutes. Add the green lentils and cook for another 15 minutes.
Step 3
Chop the onion and canned tomatoes, remove the seeds from the sweet pepper and dice it. Heat 2 tablespoons of olive oil in a pan and sauté the chopped onion. Add the sweet pepper and cook for another 4 minutes. Add the minced garlic, stir, and after a minute, transfer the contents of the pan to a plate.
Step 4
Pat the eggplants dry with a paper towel, pour the remaining 2 tablespoons of olive oil into the pan, heat it, and sauté the vegetables evenly on all sides. Add the tomatoes and the mixture of onion and sweet pepper. Stir.
Step 5
In a separate bowl, mix the wine, tomato paste, and cinnamon, and pour it over the contents of the pan. Add the lentils, parsley, season with salt and pepper, and set on low heat.
Step 6
Pour the milk into a pot, add the flour, butter, and grated nutmeg. Cook over medium heat, constantly whisking, until the mixture reaches a smooth, homogeneous sauce consistency. Season with salt and pepper, remove from heat, and let it cool slightly. Add the ricotta cheese and the beaten egg to the sauce.
Step 7
Transfer the vegetables and lentils to a baking dish, pour the cheese sauce over them, sprinkle with Parmesan, and bake for 1 hour at 356°F.
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