Greek-inspired courgette and aubergine vegetarian moussaka

Recipes & Nutrition

Author: Yves MeersmanPublished: 23 November 2016

Parkinson's LifePrep: 20 minsParkinson's LifeCook: 30 minsParkinson's LifeServes: 4

Vegetarian moussaka

The chefs at Parki’s Kookatelier have taken a Greek classic and transformed it into a vegetarian delight. What’s more, it can be adapted for people with chewing and/or swallowing problems


Ingredients

1kg firm potatoes
30g soy butter
40g wheat flour
700ml unsweetened soy milk
500g tofu (or seitan)
8 fresh tomatoes (or 1 tin of tomatoes)
3 garlic cloves
1 aubergine
1 courgette
1 sweet pepper
1 onion
1 tsp oregano
nutmeg
salt and pepper
olive oil

Preparation

1. Preheat the oven to 180°C.
2. Boil the potatoes until ‘al dente’ and cut into slices.
3. Slice the aubergine, courgette and sweet pepper. Dice the tomato.

Method

1. For the white sauce: melt the soy butter and mix with the flour. Stir well with a wooden ladle until the roux is dry.
2. Pour the soy milk into the sauce little by little, while stirring with a whisk until it becomes a smooth, firm sauce. NB – you could also bind the soy milk with a white sauce binding agent.
3. Season with salt, pepper and nutmeg and boil for a few more minutes while stirring.
4. For the tomato sauce, fry the onions in heated olive oil until glazed.
5. Add the tofu or seitan and stew for another five minutes on a low heat.
6. Add oregano, garlic and tomato, bring to the boil while stirring, leave to simmer for 10 minutes.
7. Place the aubergine, courgettes and the sweet pepper onto a greased oven dish and put into the oven. NB – you could also fry the vegetables on both sides in a pan with olive oil.

Taste tip
Tofu is a meat replacement made of soy milk. It has a bland flavour but easily takes up the flavours of other foods. It is low in fat and rich in proteins. When cut it into cubes, tofu is easy to shallow fry, deep fry and grill. Seitan is a wheat gluten meat replacement.

Finishing

1. Put a layer of vegetables into a lightly greased deep oven dish. Next, add a layer of potatoes and a layer of tomato sauce.
2. Finish with the white sauce.
3. Put the moussaka into the oven for another 15 minutes.

Chewing and swallowing
Level 6: make sure the vegetables are well-cooked and crush or cut the vegetables separately. Cut finely.
Level 5: crush the vegetables and the potatoes separately, add vegetable stock if required.
Level 4 and 3: mix and sieve the vegetables and potatoes separately until fine. Add vegetable stock until the required consistency is reached.

Nutrition

Nutrition per 100g
Energy……………………………………………………….. 82kcal/341kJ
Proteins……………………………………………………………………………….. 4.4g
Total fat…………………………………………………………………………………. 1.7g
Saturated fat………………………………………………………………….. 0.2g
Monounsaturated fat …………………………………………….. 1.0g
Polyunsaturated fat………………………………………………. 0.1g
Cholesterol ………………………………………………………………….. 0mg
Carbohydrates………………………………………………………………… 11.8g
Sugars ………………………………………………………………………………….. 2.7g
Fibres………………………………………………………………………………………. 3.4g

Go Back

Share this story

Comments


Related articles


QUOTES-ORANGE

Perspectives

Who said what: 4 powerful Parkinson’s quotes we loved this week

Our favourite quotes of the week from around the web

READ MORE
Tony Seidl lead

Europe

Tony’s two-wheel tour: a man, a bike and a Parkinson’s promise

Daily diary entries during epic 11-day bike tour across the Alps

READ MORE
roast-pork-orloff

Recipes & Nutrition

Rich roast pork Orloff with vegetables and red pesto

A hearty pork dish, layered with cheeses & seasoned with red pesto

READ MORE