Christina’s Vegetarian Moussaka - Zorbabook - Authentic experiences in Greece

Name: Christina’s Vegetarian Moussaka - Zorbabook - Authentic experiences in Greece
Ingredients: 1 kg eggplants; 1 bunch mint washed; 1 bunch parsley washed; 3 large brown onions; 6 cloves garlic; 1 kg mushrooms 500g to be processed finely and 500g to be sliced and both added to vegetable sauce; 1.2 kg extra ripe tomatoes stalks removed; 2 1/2 teaspoons salt; 1 1/2 teaspoons pepper; 1 1/2 soup spoon oregano; 1 cup olive oil extra virgin; 80 g kefalogavriera cheese grated for; salt; 1 kg zucchini; 2 kg potatoes peeled; olive oil extra virgin; 1 1/2 litres full fat milk; 4 eggs; 50 g butter; 1-1 1/2 teaspoons salt; 185 g self-raising flour sifted; 300 g kefalogavriera cheese

www.zorbabook.com

This recipe is truly a labour of love – in two ways – it’s a recipe requiring lengthy preparation and a recipe that signifies the love and admiration shared between two friends – Christina...

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Cooking tools:

Food processor
Kitchen scale
Sifter
Baking dish
Skillet
Pot
Oven
Stove
Chef's knife
Cutting board
Peeler
Mixing bowl
Spoon
Wooden spoon
Measuring spoon
Measuring cup
Spatula
Serving platter
Paper towel
Aluminum foil

Ingredients

1 kg eggplants
1 bunch mint washed
1 bunch parsley washed
3 large brown onions
6 cloves garlic
1 kg mushrooms 500g to be processed finely and 500g to be sliced and both added to vegetable sauce
1.2 kg extra ripe tomatoes stalks removed
2 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 soup spoon oregano
1 cup olive oil extra virgin
80 g kefalogavriera cheese grated for
salt
1 kg zucchini
2 kg potatoes peeled
olive oil extra virgin
1 1/2 litres full fat milk
4 eggs
50 g butter
1-1 1/2 teaspoons salt
185 g self-raising flour sifted
300 g kefalogavriera cheese