This is the name of the dish we have chosen for you; Best Vegan Moussaka.
freshly ground pepper
8 tbsp olive oil
750 g of potato
2 cloves of garlic
1 pack of tomato pieces, 370 g
1 bunch of oregano
125 g vegan cheese
Best Vegan Moussaka
Clean the eggplants, rinse them, cut 2 of them into slices just under 1 cm thick and season with salt and pepper. Brown the slices in portions, preferably in a non-stick pan, in 5 tablespoons of oil, brown on both sides. Drain the fried slices on kitchen paper.
Peel the potatoes, rinse them, cut into thin slices (goes well on a vegetable slicer) and boil in salted water for 6 minutes. Drain potato slices in a sieve. Finely chop the remaining aubergines, salt and leave for about 5 minutes. Dab the cube well with kitchen paper.
Heat remaining oil in a pan and fry the aubergine cubes. Remove the onion and garlic, dice, add to the eggplant and sauté briefly. Add the tomato pieces and chopped oregano and leave to stew for about 5 minutes. Season with salt and pepper.
Preheat the oven to 180 degrees, convection 160 degrees, gas level 3. Slice cheese. Make a high ovenproof dish (25 x 19 cm) with a layer of eggplant slices. Place half of the potato slices on top and pour about half of the aubergine and tomato sauce on top. Repeat this process again. Cover casserole with mozzarella slices and remaining aubergine slices. Season with pepper. Bake in the oven for about 30-40 minutes.
We recommend for you: Savory vegan pancakes