Tuesday, 20 May 2014

VEG MOUSSAKA

www.facebook.com/bbctp6CHEF BB


VEG MOUSSAKA

INGREDIENTS

02 nos                   
brinjal/ eggplant, large,  thinly sliced
1 teaspoon            
oil
¼ teaspoon                           salt

vegetable layer
50 gm                    
baby corn, sliced
50 gm                    
chopped red capsicum
50 gm                    
chopped green capsicum
100 gm                  
mushrooms, sliced
2 cloves                  of
garlic, finely chopped
½ teaspoon           
green chilli, chopped
½ teaspoon           
celery stalk, finely chopped
1 table spoon        
refined flour
1/2 cup                  
milk
1/2 tea spoon        
dried mixed herbs
1 tea spoon           
oil
¼ teaspoon                           salt

TOMATO SAUCE
100gm                   
tomato concasse
2  nos                     bay leaves
1/2teaspoon           black peppercorns
50 grams                        onion, chopped
1 teaspoon            
garlic, chopped
50 grams                       
capsicum, deseeded, cubed
2 table spoon        
tomato puree
1/2 teaspoon         
dried oregano
1 teaspoon            
olive oil
¼ teaspoon                           salt

MOP

BRINJAL LAYER
Apply a little salt on the brinjal slices and keep aside for 10 minutes. Heat the oil in a non-stick pan and cook the brinjal slices, a few slices at a time, till both sides are golden brown. Keep aside.

VEG LAYER


       Heat the oil in a non-stick pan; add the garlic, green chilli and celery and sauté for a few seconds. Add the baby corn, red capsicum, green capsicum, mushrooms and refined flour and sauté for a few minutes.
Add milk, mixed herbs and salt and cook till the mixture is thick. Keep aside.

TOMATO CONCASSE
       Blanch the tomatoes in boiling water. Peel, cut into quarters and deseed the tomatoes. Chop finely and keep the tomato pulp aside. Heat the olive oil; add the bay leaves and peppercorns and sauté for a few seconds. Add the onion, garlic and capsicum and sauté for a few minutes. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce volume reduces a little. Add the tomato purée and salt and simmer for some more time. Finally add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard. Use as required.

MOP

Arrange half the cooked brinjal slices to form a layer on a baking dish.
Place the vegetable layer over the brinjal slices. Top with another layer of brinjal slices. Cover with the tomato concasse.
Bake in a pre hot oven at 200°C for 15 minutes.
Serve hot.

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