How to make
The vegetarian moussaka is easily prepared by finely chopping the pre-peeled and washed potatoes in a medium-sized baking pan for 3-4 servings. Add in advance boiled buckwheat and the rest of the vegetables, finely chopped - carrot, onion, spring onion leaves, parsley and ginger (grated very finely).
Season and flavor with the spices – cumin, turmeric, black pepper (spicy), paprika, Himalayan fine salt, spearmint and sunflower oil.
Mix everything together to distribute the spices evenly and add a little water without covering the vegetables.
Bake in an oven at 250°C for about 40 minutes, until the vegetables and buckwheat absorb the water and are slightly baked.
During this time, prepare the topping for the moussaka, by pouring yogurt, baking soda, egg, fine Himalayan salt, fine corn flour and water into a bowl.
Mix and pour the topping over the baked moussaka, by spreading it evenly on all sides.
It needs another 10-15 minutes in the oven to a acquire golden crust with a light browning.
Now that it is completely ready, cut it into the desired number of portions and serve it to the table.
Beautiful and healthy vegetarian moussaka with buckwheat, golden in color, rich in taste and aroma!
Wonderfully delicious!
