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:
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- Add the tomatoes, bell peppers, and zucchini. Stir well and cook until all the vegetables are tender, about 10-15 minutes.
- 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.
- 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.
- Beat the egg in a bowl. Add the egg to the cooled milk mixture and stir well.
- Add the Parmesan cheese to the egg and milk mixture and stir until well combined.
- In a 9×9 inch baking dish, layer the roasted eggplant slices and the vegetable mixture. Repeat until the dish is full.
- Pour the milk mixture over the top of the vegetables, making sure it is evenly distributed.
- Top the moussaka with extra Parmesan cheese.
- Bake in the oven for 30-35 minutes until the cheese is melted and the moussaka is golden brown.
- 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.
0 Comments