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Flavors: Black bean moussaka

Flavors: Black bean moussaka

Other delicious recipes that cost just £ 1 a serving from thrifty chef Miguel Barclay – and they’re meatless, too.

This delicious black bean moussaka is bursting with flavor and can be made in under an hour.

It has to be one of my ten best vegetarian dishes of all time. You don’t have to stack it like I did here, just place it in a baking dish if that suits you better.

For 1 person

  • ½ onion, sliced
  • Olive oil
  • Salt and pepper
  • Pinch of cumin seeds
  • 200 g (7 oz.) Black beans (in a 400 g can), drained
  • 200 g (7 oz) crushed tomatoes (in a 400 g can)
  • 3 eggplant slices
  • 1 teaspoon of butter
  • 1 teaspoon of flour
  • 200 ml of milk
  • A small handful of grated cheddar cheese
  • 1 egg

Preheat your oven to 190 ° C / rotating heat 170 ° C / gas 5. Fry the onion in a drizzle of olive oil over medium heat for a few minutes. Season and add a pinch of cumin seeds, then sauté a few more minutes.

Add the black beans and tomatoes and simmer for 10 minutes until the sauce thickens. Season to taste and set aside.

Meanwhile, in a separate pan, season and brown the eggplant in a drizzle of olive oil over medium heat for a few minutes on each side. Put aside.

In a saucepan, melt the butter over medium heat, add the flour and cook for one minute, stirring constantly. Slowly add the milk, stirring all the time, and when a lump-free sauce has formed, remove from the heat, stir in the cheese, crack the egg and mix everything well.

Assemble the moussaka in a baking dish. Start with a slice of eggplant, add a tablespoon of white sauce, then a few tablespoons of the black bean mixture. Repeat the layers.

Garnish with the third slice of eggplant and finish with a final tablespoon of white sauce. Bake for about 20 minutes until the cheese sauce is bubbling, then serve.

Meatless Meal from a Book by Miguel Barclay, £ 16.99, published by Headline. cheese and serve. Available at Photography: Dan Jones


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