RECIPE – “Musaka vegetarian style tikka masala”

Hello everyone, how are you? This time I decided to experiment with the Tikka Masala sauce that they sell already prepared, I wanted to make some dish with an Indian touch and since I had some eggplant and textured soybeans at home, I decided to make a musaka. I hope you like the recipe, a big hug.

INGREDIENTS

100gr of textured soy

2 eggplants

1 onion

4 cloves of garlic

Parmesan

Masala tikka sauce

  • Cut the aubergines into slices and leave them as usual in salted water for 30 minutes.
  • Then we cook the aubergine with a little oil and put it on the tray to mount the musaka.
  • We put oil in the pan and put the garlic, onion and textured soy.
  • We add twice as much water as soy, in this case 200ml and let it simmer until it absorbs the water.
  • Then we mix with masala tikka sauce
  • Put the eggplant sauce on top of the eggplant and add another layer of aubergine and another layer of sauce
  • Finally we add the striped parmesan cheese and baked for 15 minutes and ready to eat.

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