Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan estimated approx 1 hour 15 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps. Here is how you cook that.

This is a very filling meal! I only had 1 aubergine to use up but really could have used another so I wrote in the recipe to use 2, that way you'll be able to overlap the slices for better layers. The kids really enjoyed it too

Ingredients and spices that need to be Prepare to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

1. 2 medium aubergine / eggplant
2. 1 salt as required, you'll need a fair amount
3. 2 tbsp olive oil
4. 100 grams white mushrooms, finely sliced
5. 6 spring onions / scallions, finely sliced
6. 2 clove garlic, crushed
7. 2 tbsp dry white wine
8. 400 grams can of chopped tomatoes
9. 2 tsp tomato puree / paste
10. 1/2 tsp ground cinnamon
11. 1 tsp sugar
12. 2 tbsp finely chopped fresh parsley
13. 375 grams cooked short-grain white rice
14. 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
15. Sauce
16. 60 grams sunflower spread / butter
17. 50 grams corn starch / cornflour
18. 320 ml light coconut milk
19. 120 ml coconut cream
20. 2 tbsp parmesan-style cheese, grated
21. 1/2 tsp ground nutmeg

Instructions to make to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

1. Slice the aubergine into half cm thick rounds
2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
3. Rinse the slices well under cold water then pat dry
4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
8. Preheat the oven to gas 4 / 180C / 350°F
9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
10. Gradually add in the milk and cream, whisking continuously until thickened
11. Remove from the heat and stir in the parmesan
12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
13. Spread 1/2 of the rice mixture on top
14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

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