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Raw Greek moussaka

From an adapted my recipe proposal Recipe Magician. In the original version the authors propose a slightly twisted version of the raw sauce. The decision what to use, of course, is yours.

Part 1:

  • 200 g mushrooms, mushroom
  • 1/2 lemon
  • 2 tablespoons olive oil
  • pinch of Himalayan salt

Wash the mushrooms and marinate them with the other ingredients for several hours.

Part 2:

  • 2 tomatoes
  • 2 small red onion
  • 2-3 cloves of garlic
  • 1-2 sprigs of fresh basil
  • 1/2 lemon
  • 2 tablespoons olive oil
  • pinch of salt

Cut it in marinade and let stand for 2-3 hours.

Part 3:

  • 1 eggplant
  • 1 zucchini
  • 1 tablespoon salt

Cut zucchini and eggplant in a baking dish and arrange on paper towels. Salt each layer thoroughly. Leave aside for a few hours to get the salt bitter unpleasant taste. Then rinse.

Once everything is ready arrange in a bowl of pickled vegetables three parts. Bottom layer of tomato on it aubergines and courgettes, mushrooms on them.

Grate two carrots to the bowl and leave in the fridge for another hour to take any vegetable marinade.

Bon Appetit!


More posts:

Green salad with mushrooms and sesame
Aubergine pate with black beans and sprouts
Banana cream with dried cranberries
Autumn gifts
Bob with olives
Mix a colorful salad sprouts
Spicy arugula plateau

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