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Vegetarian moussaka with ricotta cheese

Vegetarian moussaka with ricotta cheese, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Vegetarian food, Musaka, Bulgarian cuisine

Ingredients portion 6

Eggplant 450 g

Vegetable broth 275 ml

Lentils pui 50 g

Green-brown lentils 50 g

Olive oil 4 tablespoons

Onions 2 heads

Fresh red pepper 1 piece

Garlic 2 cloves

Red dry wine 200ml

Canned tomatoes 400 g

Tomato paste 2 tablespoons

Ground cinnamon 1 teaspoon

Chopped parsley 2 tablespoons

Ricotta cheese 250 g

Milk 275ml

Wheat flour 25 g

Butter 25 g

Nutmeg ¼

Chicken egg 1 piece

Grated parmesan cheese 25 g

Salt to taste

Ground black pepper to taste

Cooking instructions 30 minutes

1 Dice the aubergines. Place in a colander, sprinkling each layer with salt and top with a plate with a weight so that the excess juices can run off.

2 Pour the stock into a saucepan, put the lentils in, cover and simmer for 15 minutes. Add the green lentils and cook for another 15 minutes.

3 Slice the onion, tinned tomatoes, peel the bell peppers and dice them. Heat 2 tablespoons of olive oil in a frying pan and fry the chopped onion. Add the bell peppers and cook for another 4 minutes. Stir in the chopped garlic, then place the contents of the pan on a plate after a minute.

4 Dry the aubergines with a cloth, add the remaining 2 tablespoons of olive oil to the frying pan, heat it up and roast the vegetables evenly on all sides. Add the tomatoes and onion-sweet pepper mixture. Stir to mix.

5 In a separate bowl, mix the wine, tomato paste and cinnamon together and pour over the contents of the pan. Add the lentils, parsley, salt and pepper and place on a low heat.

Smoked ham salad

6 Pour the milk into a saucepan, add the flour, butter and grated nutmeg. Cook over a medium heat, whisking constantly until the contents are the consistency of a smooth, homogeneous sauce. Season with salt and pepper, remove from the heat and leave to cool slightly. Add the ricotta cheese and beaten egg to the sauce.

7 Put the vegetables and lentils in a mould, pour the cheese sauce over them, sprinkle with Parmesan and cook for 1 hour at 180 degrees.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .