Ok I'm not really a eggplant lover but in some dishes I really like them. It depends how they are cooked. In this moussaka eggplants are a must and I don't matter, in fact I like moussaka very much. Mostly I cook it when I have guest over, cause only for me myself it means too long standing in the kitchen and only making a smaller version - no. Can't tell you why, guess I'm lazy.
You may ask yourself now, weather I changed my mind and made this moussaka for only me or for guest. To give you the answer - I had potato and eggplants left I wasn't sure what to make and then the idea about this moussaka came and I made it only for myself. It may look like a lasagne but isn't.
Eggplant Potato Moussaka
For the vegetable layer:
1 lb eggplant
1 lb zucchini
1 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe)
1/4 cup olive oil
For the sauce:1 lb eggplant
1 lb zucchini
1 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe)
1/4 cup olive oil
1/4 cup olive oil
4 large shallots, sliced thin
3 cloves garlic, minced
1/3 cup vegetable broth or red wine
2, 15 oz. cans crushed tomatoes, with juice
2 teaspoons oregano
1/4 teaspoon ground cinnamon
1 bay leaf
salt to tastePine Nut Topping:
1 lb. soft tofu
Direction:
Preheat oven to 400. Lightly oil three baking sheets or shallow pans.
Wash and trim stem from eggplant and zucchini. Scrub and peel potato. Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices. Rub eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to soften, briefly rinsing with cold water and squeezing out any excess liquid water.
Line 3 baking sheets with parchment paper and place each vegetable on a separate baking sheet. Distribute 1/4 cup oil between the three sheets and sprinkle vegetables with salt (except eggplant if salted already). Toss to coat, making sure each piece is completely coated with oil. Spread vegetables out with minimal overlapping. Roast the zucchini and eggplant for 15 minutes or until tender. Roast the potatoes for about 22 minutes, until edges are lightly browned. Remove from oven and let cool.
While vegetables are cooking prepare the tomato sauce.
Add remaining 1/4 cup olive oil and minced garlic to a large heavy bottom sauce pot. Bring to medium heat and let garlic sizzle for about 30 seconds, then add shallots and cook until soft and translucent, 3 to 4 minutes. Add wine and simmer until slightly reduced, another 3 minutes. Add crushed tomatoes, oregano, ground cinnamon and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat, remove bay leaf and adjust salt.
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I love smoothies. I had a time when I made them really very often and then suddenly I stopped and now I started again with the winter fruits to get an extra vitamin kick during winter time. Every morning I just press two orange to get the juice and during the day I drink a selfmade smoothie. Especially when I'm getting tired and need some energy.
winter citrus green smoothie
Ingredients
1/2 a grapefruit, seeds removed and peeled
1/2 a tangerine type fruit, seeds removed and peeled
1/2 an orange, seeds removed and peeled
1 kiwi, peeled
1 cup diced frozen mango
2 1/2 cups spinach, cleaned and stems removed
1/2 cup almond milk, plus more for thinning the smoothie out
1 1/2 tablespoons hemp seeds
1 heaping teaspoon maca powder (optional)
2 ice cubes (optional)
Direction:
Place all ingredients, except the ice cubes, in a high-speed blender (or regular blender) and blend until smooth. Add more almond milk as needed to thin it out to desired consistency. For an icier smoothie, add ice cubes and blend until smooth. Pour into a glass and enjoy!
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