Vegetable moussaka


Vegetable Moussaka

Ingredients:

  • 1 large eggplant, sliced
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped tomatoes
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 egg
  • 1/2 cup grated Parmesan cheese + extra for topping

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Place the eggplant slices on a baking tray and brush both sides with olive oil. Roast in the oven for 15-20 minutes until they are golden brown. Once done, set aside.
  3. Heat the remaining olive oil in a large saucepan over medium heat. Add the onion and garlic, and fry until soft and fragrant, about 5 minutes.
  4. Add the tomatoes, bell peppers, and zucchini. Stir well and cook until all the vegetables are tender, about 10-15 minutes.
  5. Stir in the cinnamon, cumin, coriander, oregano, thyme, salt, black pepper, and tomato paste. Add the vegetable broth and let it simmer for a few more minutes.
  6. Meanwhile, in a separate saucepan, whisk together the flour and milk. Cook over low heat, stirring constantly, until the mixture has thickened. Remove from heat and let it cool down slightly.
  7. Beat the egg in a bowl. Add the egg to the cooled milk mixture and stir well.
  8. Add the Parmesan cheese to the egg and milk mixture and stir until well combined.
  9. In a 9×9 inch baking dish, layer the roasted eggplant slices and the vegetable mixture. Repeat until the dish is full.
  10. Pour the milk mixture over the top of the vegetables, making sure it is evenly distributed.
  11. Top the moussaka with extra Parmesan cheese.
  12. Bake in the oven for 30-35 minutes until the cheese is melted and the moussaka is golden brown.
  13. Serve hot and enjoy!

Verdict and Serving Suggestions:

This vegetable moussaka recipe is perfect for vegetarians and meat-lovers alike! The dish is full of flavor, and the combination of roasted eggplant, sautéed vegetables, and creamy Parmesan sauce is just delightful.

You can enjoy this moussaka as a main dish with a side salad or some fresh bread. You can also serve it as a side dish with grilled chicken or fish. This moussaka can be stored in the fridge for up to three days, so you can enjoy the leftovers as well.


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