Moussaka is a classic dish originating in the Eastern Mediterranean region and is beloved for its layers of hearty flavors and textures. It’s a dish that can be made in many ways, with variations across countries and cultures. However, one recipe that stands out for its deliciousness and simplicity is the Delia Smith Moussaka recipe.
This particular recipe has been perfected by Delia Smith, a renowned British cook and television presenter known for her simple, easy-to-follow recipes. What sets this recipe apart is its simple, fresh ingredients that combine to create a harmonious blend of flavors. It’s a dish that can be enjoyed alone or served with a side salad for a complete meal.
Vegetarian Moussaka with Ricotta Topping
Ingredients
- 2 aubergines, each 8 oz
- 7 fl oz red wine
- Two tablespoons tomato purée (or sun-dried tomato paste)
- 2 oz (50 g) green lentils
- Four tablespoons olive oil
- One large red pepper, (de-seeded and chopped into ¼ inch (5 mm) dice)
- Two cloves garlic, peeled and crushed
- 1 x 14 oz tin chopped tomatoes
- Two medium finely chopped onions
- One teaspoon ground cinnamon
- Two tablespoons chopped fresh parsley
- Salt and black pepper
- 10 fl oz (275 ml) vegetable
- 2 oz (50 g) Puy lentils
For the topping
- 1 x 9 oz (250 g) tub ricotta
- 10 fl oz whole milk
- 1 oz (25 g) plain flour
- 1 oz (25 g) butter
- ¼ whole nutmeg
- 1 large egg
- 1 oz (25 g) Parmesan
- Salt and black pepper
Note: These ingredients are for 4 to 6 people servings.
Procedure
- In the first step, you need to start by making the aubergines ready. To prepare them, cut the aubergines into 1.5 inches, approximately equal to one cm dice. Remember to leave the skins on while cutting them.
- Once done, put them in a colander and powder them with salt between layers. At that point, cover its top with a plate of heavyweight so that it will squeeze all the extra juices. In the meantime, empty the stock into a pan along with the Puy lentils without any salt.
- Cover it and let it stew for approximately fifteen minutes before putting the green lentils in the pan. After that, you need to cover it one more time and let it simmer for fifteen minutes. After 15 minutes, the majority of the fluid will have been retained, and the lentils will be delicate.
- At the point when they are cooking, take a huge strong frying pan and add two tablespoons of oil to the pan and heat it. Once it gets heated, add onions and fry them till they are delicate and turn brown at the corners for around five minutes.
- In the next step, put the cleaved pepper and make it delicate and brown for an additional four minutes. Put some garlic in the same pan and cook for one minute. Put all this mixture into a separate plate from the pan.
- After that, move the aubergines to a neat tea fabric to press them dry. Now, you need to add two more tablespoons of oil to the pan, increase the intensity, and put the aubergines in it so they can be perfectly cooked.
- While the aubergines have started to turn brown a bit, put the depleted tomatoes and the pepper and onion blend into the frying pan. Add tomato purée, wine, and cinnamon together in a separate bowl and blend it properly.
- Once mixed, sprinkle this over the vegetables. After that, put the lentils as well as the slashed parsley. Remember to season them well and allow every single ingredient to stew tenderly while preparing the topping.
- For that, you need to add the milk, butter, flour, and nutmeg in a pan and, utilizing an inflatable whisk, blend till it comes to a stewing point and turns into a smooth reflexive sauce.
- Powder well with the pepper and salt, eliminate it from the stove and allow it to cool down a little before blending in the ricotta with a beaten egg.
- In the next step, move the blend of lentils and vegetables to the dish and add the cheddar sauce on the upper surface of it, utilizing the spoon’s back to take it straight up to the corners.
- Powder with the Parmesan and move the dish to the oven that you have pre-heated. Heat it on the oven’s center rack for about 60 minutes and permit the moussaka to stay for approximately fifteen minutes before presenting it in front of your family or guests.
How to Serve Delia Smith Moussaka
Delia Smith’s moussaka is a versatile and flavorful dish that can be served in various ways. Here are some ideas for how to serve it:
- A simple side salad made with fresh greens, tomatoes, cucumbers, and a light vinaigrette can complement the richness of the moussaka and provide a refreshing contrast.
- A loaf of crusty bread, such as sourdough or baguette, can be sliced and served alongside the moussaka to soak up the delicious juices.
- Roasted vegetables like zucchini, bell peppers, and onions can be served as a side dish to the moussaka, adding more texture and flavor to the meal.
- A dollop of tzatziki, a traditional Greek yogurt sauce made with cucumber, garlic, and dill, can be added to the moussaka as a garnish or served on the side.
- Delia Smith’s moussaka can be served as a main course, accompanied by some of the above sides or roasted potatoes or rice.
No matter how you serve it, Delia Smith’s moussaka will surely be a crowd-pleaser and delicious addition to any Mediterranean-inspired meal.
Conclusion
In conclusion, the Delia Smith moussaka recipe is a fantastic dish that will impress anyone who tries it. With its layers of tender aubergine, rich tomato sauce, and fresh parsley, it’s perfect comfort food that’s both hearty and satisfying. What makes this recipe special is the subtle blend of spices and herbs that bring out the flavors of the ingredients and give the dish its unique character. Additionally, the recipe is straightforward to follow and produces consistent results, making it an excellent choice for novice and experienced cooks.
Source Link: https://www.deliaonline.com/recipes/international/mediterranean/greek/vegetarian-moussaka-with-ricotta-topping
