Time: 25 min. preparation time, 25 min. baking time
Nutrition: Calories ca 278 / Protein 10g / Carbohydr. 24g / Fat 13g
Ingredients (4 servings)
|5 g||parsley (fresh)|
|2 tbsp||olive oil|
|400 ml||tomato sauce|
|50 ml||soy cream|
|150 ml||bell pepper paste|
large saucepan, casserole dish, oven, cooking spoon, cutting board, knife, small bowl
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Cut potato, eggplant, and tomato into slices. Finely dice shallots and carrots, mince garlic, and roughly chop parsley. Cut tofu into small cubes.
cutting board, knife
200 g potatoes / 250 g eggplant / 100 g tomatoes / 2 shallots / 1 carrot / 1 clove garlic / 5 g parsley (fresh) / 250 g tofu
Heat olive oil in a large saucepan. Sauté chopped shallots, garlic, and carrots until translucent. Add tofu and continue to sauté for approx. 3 – 5 min.
large saucepan, cooking spoon
2 tbsp olive oil
Add tomato sauce to the saucepan, stir to combine, and season to taste with sugar and salt and pepper. Gently bring to a simmer.
400 ml tomato sauce / 0.25 tsp sugar
Stir in chopped parsley and set aside.
Preheat oven to 180°C/355°C. In a small bowl, mix together soy cream and bell pepper paste.
oven, small bowl
50 ml soy cream / 150 ml bell pepper paste
To assemble the moussaka, place a layer of eggplant on the bottom of a casserole dish. Place potato slices on top of the eggplants and cover with soy cream mixture. Top with tomato slices.
Cover the moussaka with the reserved tomato sauce. Bake in a preheated oven at 180°C/355°C for approx. 25 – 30 min. until bubbling and lightly brown. Enjoy with a fresh salad on the side.