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Vickys Greek-style Rice Moussaka Recipe

Vickys Greek-Style Rice Moussaka Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Greek-Style Rice Moussaka in your home. Then, follow these steps below to serve Vickys Greek-Style Rice Moussaka for your family or friends.

Ingredients: Vickys Greek-Style Rice Moussaka

  • 2 medium aubergine / eggplant
  • 1 salt as required, you'll need a fair amount
  • 2 tbsp olive oil
  • 100 grams white mushrooms, finely sliced
  • 6 spring onions / scallions, finely sliced
  • 2 clove garlic, crushed
  • 2 tbsp dry white wine
  • 400 grams can of chopped tomatoes
  • 2 tsp tomato puree / paste
  • 1/2 tsp ground cinnamon
  • 1 tsp sugar
  • 2 tbsp finely chopped fresh parsley
  • 375 grams cooked short-grain white rice
  • 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
  • Sauce
  • 60 grams sunflower spread / butter
  • 50 grams corn starch / cornflour
  • 320 ml rice milk
  • 120 ml coconut cream
  • 2 tbsp parmesan-style cheese, grated
  • 1/2 tsp ground nutmeg

How to Make Vickys Greek-Style Rice Moussaka

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Vickys Greek-Style Rice Moussaka in your home by yourself.

    Step 1
  • Slice the aubergine into half cm thick rounds
  • Step 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
  • Step 3
  • Rinse the slices well under cold water then pat dry
  • Step 4
  • Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
  • Step 5
  • Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
  • Step 6
  • Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
  • Step 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
  • Step 8
  • Preheat the oven to gas 4 / 180C / 350°F
  • Step 9
  • To make the sauce, melt the butter over a medium heat and stir in the corn starch
  • Step 10
  • Gradually add in the milk and cream, whisking continuously until thickened
  • Step 11
  • Remove from the heat and stir in the parmesan
  • Step 12
  • Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
  • Step 13
  • Spread 1/2 of the rice mixture on top
  • Step 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
  • Step 15
  • Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes
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