{"id":2039,"date":"2023-10-21T16:04:25","date_gmt":"2023-10-21T14:04:25","guid":{"rendered":"https:\/\/www.eatsfromelsewhere.com\/?p=2039"},"modified":"2024-05-18T14:03:07","modified_gmt":"2024-05-18T12:03:07","slug":"vegetarian-eggplant-and-chard-moussaka","status":"publish","type":"post","link":"https:\/\/www.eatsfromelsewhere.com\/fr\/vegetarian-eggplant-and-chard-moussaka\/","title":{"rendered":"Moussaka v\u00e9g\u00e9tarienne aux aubergines et blettes"},"content":{"rendered":"

Eggplant and chard are a winning combination, and this is a seriously good vegetarian moussaka. It starts with a layer of roasted potatoes at the base, covered with tender eggplant and a chard & tomato sauce. The dish is topped with a fresh ricotta b\u00e9chamel and cheese.\u00a0 Even my toddler ate his vegetables when I served this for dinner.\u00a0<\/p>\n\n\n\n

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\"Vegetarian<\/figure>\n<\/div>\n\n\n
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Traditional Greek moussaka contains potatoes and eggplant, usually fried, along with a meaty tomato sauce, and topped with a thick b\u00e9chamel and a hard Greek cheese, such as kefalotyri.\u00a0 This version is a bit lighter. The potatoes and eggplant are baked, and the chard and ricotta give a fresh touch.<\/p>\n\n\n\n

M\u00eame si pr\u00e9parer une moussaka prend du temps (et \u00e7a vaut le coup !), les \u00e9tapes peuvent se r\u00e9sumer de fa\u00e7on succincte :<\/p>\n\n\n\n

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  1. R\u00f4tir les pommes de terre et les aubergines.<\/li>\n\n\n\n
  2. Pr\u00e9parer la sauce tomate aux blettes.<\/li>\n\n\n\n
  3. Pr\u00e9parer la b\u00e9chamel.<\/li>\n\n\n\n
  4. Assembler et cuire au four.<\/li>\n<\/ol>\n\n\n\n
    \n
    \n
    \"Roasting<\/figure>\n<\/div><\/div>\n\n\n\n
    \n
    \"Vegetarian<\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n

    La b\u00e9chamel : <\/strong>In Greek moussaka, the b\u00e9chamel needs to be thick enough so that it won\u2019t run through into the other layers of the dish. In order to achieve a thicker consistency, you add an egg yolk after cooking the bechamel to help it set in the oven.\u00a0 The ricotta in this recipe also helps thicken the b\u00e9chamel, along with pairing deliciously with the vegetables.<\/p>\n\n\n\n

    Comment \u00e7a se fait que la b\u00e9chamel fran\u00e7aise se trouve dans la moussaka grecque ?<\/strong> La moussaka grecque a \u00e9t\u00e9 cr\u00e9\u00e9e dans les ann\u00e9es 1920 par un chef grec qui a fait sa formation culinaire en France. Voil\u00e0 !\u00a0<\/p>\n\n\n\n

    Encore plus de b\u00e9chamel \u00e0 la ricotta ?<\/strong> Si la b\u00e9chamel est votre partie pr\u00e9f\u00e9r\u00e9e d\u2019une moussaka, vous pourriez doubler les quantit\u00e9s pour la sauce. Je pr\u00e9f\u00e8re laisser la place aux l\u00e9gumes, donc la couche de b\u00e9chamel n\u2019est pas aussi \u00e9paisse que dans certaines autres recettes. Cependant, cette b\u00e9chamel \u00e0 la ricotta est assez d\u00e9licieuse pour \u00eatre doubl\u00e9e !<\/p>\n\n\n\n

    Quel fromage utiliser ?<\/strong> If you can find kefalotyri, that\u2019s a great choice. Otherwise, Parmesan and the like are good choices.\u00a0 Here, I mix pizza mozzarella with Parmesan, and it becomes a nice golden brown in the oven.<\/p>\n\n\n\n

    Astuce pour hacher les blettes : <\/strong>Les feuilles volumineuse peuvent \u00eatre compliqu\u00e9es \u00e0 couper. Je trouve plus facile de prendre plusieurs feuilles, les enrouler et puis les couper en lani\u00e8res. Je mets les feuilles dans un grand saladier jusque je suis pr\u00eate \u00e0 les cuire.<\/p>\n\n\n\n

    Puis pr\u00e9parer cette moussaka \u00e0 l\u2019avance ?<\/strong> Yes! This is a great make-ahead dish. You can assemble the day before, then bake for 1 hour at 180 \u00b0C (350 \u00b0F) before serving.\u00a0 You could also bake the assembled moussaka the day before, then reheat 30 minutes at 180 \u00b0C.\u00a0 This moussaka also keeps well in the freezer for 3 months.<\/p>\n\n\n

    <\/div>
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    \"\"<\/div>\n\t
    <\/div>\n\t<\/g><\/svg><\/span> Imprimer la recette<\/a>\n\t\n\t
    <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
    5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

    Moussaka v\u00e9g\u00e9tarienne aux aubergines et blettes<\/h2>\n
    <\/div>\n
    Eggplant, chard, & ricotta b\u00e9chamel freshen up this delicious version of Greek moussaka<\/span><\/div>\n
    <\/div>\n
    Temps de pr\u00e9paration<\/span>1 heure<\/span><\/span> h<\/span> 30 minutes<\/span><\/span> min<\/span><\/span><\/div>
    Temps total<\/span>2 heures<\/span><\/span> h<\/span><\/span><\/div><\/div>\n
    <\/div>\n
    Type de plat: <\/span>D\u00eener<\/span><\/div>
    Cuisine: <\/span>Greek<\/span><\/div>
    Keyword: <\/span>make-ahead, moussaka, vegetarian<\/span><\/div><\/div>\n
    Servings: <\/span>6<\/span><\/div>\n\n\n\n\n

    Ingr\u00e9dients<\/h3>

    L\u00e9gumes<\/h4>
    • 5<\/span> aubergines<\/span> 1,6 kg environ<\/span><\/li>
    • 600<\/span> g<\/span> pommes de terre<\/span> en tranches de \u00bd cm<\/span><\/li>
    • 3<\/span> c. \u00e0 soupe<\/span> huile<\/span><\/li><\/ul><\/div>

      Sauce tomate<\/h4>
      • 2<\/span> oignons<\/span><\/li>
      • 3<\/span> gousses<\/span> d'ail<\/span><\/li>
      • Feuilles d\u2019une botte de blettes<\/span> 300 g de feuilles environ, tiges enlev\u00e9es<\/span><\/li>
      • 1 \u00bc<\/span> c. \u00e0 caf\u00e9<\/span> sel<\/span><\/li>
      • Poivre noir<\/span><\/li>
      • 120<\/span> ml<\/span> vin blanc sec<\/span> (\u00bd cup)<\/span><\/li>
      • 400<\/span> g<\/span> d\u00e9s de tomate en bo\u00eete<\/span> sans sel ajout\u00e9<\/span><\/li>
      • 2<\/span> c. \u00e0 soupe<\/span> concentr\u00e9 de tomate<\/span><\/li>
      • 1<\/span> feuille de laurier<\/span><\/li>
      • 1<\/span> b\u00e2ton de cannelle<\/span> about 3 cm or \u215b tsp ground cinnamon<\/span><\/li>
      • 30<\/span> g<\/span> ricotta<\/span><\/li><\/ul><\/div>

        Sauce b\u00e9chamel \u00e0 la ricotta<\/h4>
        • 30<\/span> g<\/span> beurre<\/span> (2 tbsp)<\/span><\/li>
        • 2<\/span> c. \u00e0 soupe<\/span> farine<\/span><\/li>
        • 300<\/span> ml<\/span> lait<\/span> (1 \u00bc cup)<\/span><\/li>
        • 220<\/span> g<\/span> ricotta<\/span><\/li>
        • \u00bc<\/span> c. \u00e0 caf\u00e9<\/span> sel<\/span><\/li>
        • Une pointe de noix de muscade<\/span><\/li>
        • 1<\/span> jaune d'oeuf<\/span><\/li><\/ul><\/div>

          Fromage<\/h4>
          • 100<\/span> g<\/span> fromage r\u00e2p\u00e9 pour pizza<\/span> (mozzarella pour pizza)<\/span><\/li>
          • 30<\/span> g<\/span> Parmigiano Reggiano r\u00e2p\u00e9<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions<\/h3>
            • Pr\u00e9parer les aubergines et les pommes de terre.<\/strong> Trancher les aubergines en ronds de 1 cm d\u2019\u00e9paisseur. Saupoudrer de sel des deux c\u00f4t\u00e9s et laisser 30 minutes.<\/span><\/div><\/li>
            • Pendant que l\u2019aubergine repose, laver et couper les blettes en lani\u00e8res, hacher finement les oignons et l\u2019ail, et couper les pommes de terre en tranches de \u00bd cm. Pr\u00e9chauffer le four \u00e0 200 \u00b0C en mode convection.<\/div><\/li>
            • Blot the eggplant dry. Brush both sides of the eggplant and potatoes with 3 tbsp oil. Sprinkle some salt on the potatoes. Place the eggplant and potato rounds on two large baking sheets and bake 25 minutes. Continue preparing the sauces (steps 4 & 5) while the eggplant and potato bake.<\/div><\/li>
            • Pr\u00e9parer la sauce tomate aux blettes.<\/strong> Dans une grande casserole, chauffer 2 c. \u00e0 soupe d\u2019huile sur feu moyen. Ajouter les oignons et l\u2019ail et cuire 3 minutes environ, remuant r\u00e9guli\u00e8rement. Ajouter les feuilles de blettes et \u00bd c. \u00e0 caf\u00e9 sel. Cuire sans couvercle jusque les feuilles fanent, 3 minutes environ. Ajouter les 120 ml vin blanc et laisser \u00e9vaporer 1 minute. Ajouter les d\u00e9s de tomates, 2 c. \u00e0 soupe concentr\u00e9 de tomate, la feuille de laurier, le b\u00e2ton de cannelle, le poivre noir et \u00be c. \u00e0 caf\u00e9 sel. Cuire sans couvercle pendant 10 minutes ou jusque \u00e9pais. Y m\u00e9langer 30 g de ricotta. Mettre de c\u00f4t\u00e9.<\/span><\/div><\/li>
            • Pr\u00e9parer la b\u00e9chamel.<\/strong> Faire fondre le beurre sur feu doux. Ajouter la farine en fouettant. Laisser cuire 1 minute, fouettant r\u00e9guli\u00e8rement. Ajouter le lait doucement, fouettant constamment. Porter \u00e0 \u00e9bullition pendant 30 seconds environ pour \u00e9paissir, puis couper le feu. Ajouter la ricotta restante, \u00bc c. \u00e0 caf\u00e9 sel et une pointe de noix de muscade au fouet. Y ajouter la jaune d\u2019\u0153uf, \u00e9tant s\u00fbr de m\u00e9langer le jaune au fouet imm\u00e9diatement apr\u00e8s l\u2019avoir ajout\u00e9.<\/span><\/div><\/li>
            • Maintenir le four allum\u00e9 \u00e0 180 \u00b0C.<\/div><\/li>
            • Assembler.<\/strong> Butter a large (9\u00d713 inch) baking dish. Place the potatoes in a single layer, then layer on half the eggplant. Next add all of the chard-tomato sauce, then the rest of the eggplant. Top with the ricotta b\u00e9chamel sauce. Smooth out the sauce with a spoon. Finally sprinkle with the grated cheeses.<\/span><\/div><\/li>
            • Cuire au four 50 minutes \u00e0 180 \u00b0C. <\/strong>Laisser refroidir une dizaine de minutes avant de servir.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

              De l'aubergine et des blettes sont une combinaison gagnante. Ici, des pommes de terre et aubergines r\u00f4ties, une sauce blette-tomate, une b\u00e9chamel \u00e0 la ricotta et plein de fromage font cette moussaka d\u00e9licieuse et rafra\u00eechissante.<\/p>","protected":false},"author":1,"featured_media":2045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[295,62,294,10,296],"tags":[458,457,209,207,460,459,208],"class_list":["post-2039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-ingredients","category-dinner","category-easy-to-find-ingredients","category-europe","category-make-ahead","tag-chard","tag-eggplant","tag-greek","tag-moussaka","tag-potatoes","tag-ricotta","tag-vegetarian"],"aioseo_notices":[],"uagb_featured_image_src":{"full":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"thumbnail":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image-150x150.jpg",150,150,true],"medium":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image-300x158.jpg",300,158,true],"medium_large":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"large":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"1536x1536":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"2048x2048":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"trp-custom-language-flag":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image-18x9.jpg",18,9,true],"wprm-metadata-1_1":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image-500x400.jpg",500,400,true],"wprm-metadata-4_3":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image-500x375.jpg",500,375,true],"wprm-metadata-16_9":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image-480x270.jpg",480,270,true],"post-thumbnail":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"kale-slider":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false],"kale-thumbnail":["https:\/\/www.eatsfromelsewhere.com\/wp-content\/uploads\/2023\/10\/Eggplant-and-chard-moussaka-featured-image.jpg",760,400,false]},"uagb_author_info":{"display_name":"Eats from Elsewhere","author_link":"https:\/\/www.eatsfromelsewhere.com\/fr\/author\/klkeats0426\/"},"uagb_comment_info":5,"uagb_excerpt":"Eggplant and chard are a winning combination. Here, roasted potatoes & eggplant, chard-tomato sauce, ricotta b\u00e9chamel, and plenty of cheese make this a delicious and fresh vegetarian moussaka.","_links":{"self":[{"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/posts\/2039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/comments?post=2039"}],"version-history":[{"count":18,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/posts\/2039\/revisions"}],"predecessor-version":[{"id":2553,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/posts\/2039\/revisions\/2553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/media\/2045"}],"wp:attachment":[{"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/media?parent=2039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/categories?post=2039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatsfromelsewhere.com\/fr\/wp-json\/wp\/v2\/tags?post=2039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}