Easy Greek Moussaka Recipe | Wandercooks butter,    pasta sauce,    feta cheese,    passata,    olive oil,    pepper,    nutmeg,    potato,    onion,    zucchini/courgette,    aubergine/eggplant,    beef,    salt,    parmesan cheese,    cheese,    red wine,    cream,    milk,    flour Filled with layers of eggplant, zucchini and potato, this easy Greek Moussaka is infused with a beef and red-wine sauce, topped with a golden cheesy crust. For the moussaka base:   Preheat the oven to ...

Low-fat moussaka recipe | BBC Good Food passata,    ground beef,    olive oil,    pepper,    oregano,    nutmeg,    lentil,    garlic,    tomato,    aubergine/eggplant,    parmesan cheese,    fat,    yogurt (plain) A rich and comforting Greek classic without the calories, what's not to love? From BBC Good Food magazine. STEP 1   Cook the peppers gently in a large non-stick pan for about 5 mins – the wat...

Caponata | Vegetarian meals | Italian recipes | SBS Food cherry pepper,    passata,    red capsicum pepper,    olive oil,    parsley,    red chili,    basil,    onion,    garlic,    zucchini/courgette,    aubergine/eggplant,    white wine vinegar,    sugar Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped piment...

Vegetable Moussaka Recipe - Food.com red onion,    passata,    red pepper,    goat's cheese,    thyme,    potato,    garlic,    tomato,    aubergine/eggplant,    eggs,    parmesan cheese,    yogurt (plain) I love this dish, a great hit with friends & family. Serving Size: 1 (413) g   Servings Per Recipe: 6   AMT. PER SERVING % DAILY VALUE   Calories: 317.3   Calories from Fat 131 g 42 %   Total Fat 14.7 ...

Aubergine and mozzarella bake Recipe | SparkRecipes passata,    basil,    garlic,    tomato,    aubergine/eggplant,    mozzarella cheese An easy vegetarian meal - can easily be scaled up for more, too!Serves two. Makes two servings. Cut the aubergine into 1cm thick slices, and then cut these slices across to make semi-circles. Shred th...

Five-Veg Lasagne Recipe by admin | ifood.tv passata,    red pepper,    ricotta cheese,    olive oil,    pine nut,    mushrooms,    onion,    garlic,    aubergine/eggplant,    spinach,    parmesan cheese,    pasta 1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil f...

Eggplant Caponata Recipe | RecipeLand passata,    tomato paste,    vegetable stock,    caper,    raisin,    onion,    celery,    aubergine/eggplant,    vinegar,    sugar Preheat oven to 400℉ (200℃).   Place the eggplants on a baking sheet and prick with a fork.   Bake until tender but not mushy, about 35 to 45 minutes.   When the eggplants are cool enough to ...

Classic Vegetable Biryani - Layer upon layer of mouth-watering flavours inspired by India. paneer,    passata,    tomato paste,    chili dried/powder,    desiccated coconut,    sunflower oil,    cashew,    almond,    saffron,    mace,    ginger root,    coriander seed,    cloves,    cinnamon,    cumin,    black cardamom,    cardamom,    bay leaf,    peas,    sultana,    apricot,    potato,    onion,    garlic,    french beans,    aubergine/eggplant,    cauliflower,    salt,    rice,    sugar,    double cream,    yogurt (plain),    ghee Layer upon layer of mouth-watering flavours inspired by India. Wash the rice in cold, running water to remove as much starch as possible. Allow to soak in a pan whilst you make the sauce.   Whisk tog...

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