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Vegetable Moussaka
Created by: Howcan Team
Ingredients
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 zucchinis, sliced into 1/4 inch rounds
- 2 potatoes, peeled and sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the eggplant, zucchini, and potato slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes, or until tender. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the diced bell peppers to the skillet and cook for 5 minutes, or until they begin to soften.
- Stir in the chopped tomatoes, dried oregano, dried thyme, ground cinnamon, and ground nutmeg. Season with salt and pepper to taste. Cook for 10 minutes, stirring occasionally.
- In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute. Gradually whisk in the milk and bring to a simmer. Cook for 5 minutes, or until the sauce thickens. Remove from heat and stir in half of the grated Parmesan cheese. Season with salt and pepper.
- To assemble the moussaka, layer half of the roasted eggplant, zucchini, and potatoes in the bottom of a 9x13 inch baking dish. Spread the tomato and pepper mixture over the vegetables. Top with the remaining roasted vegetables. Pour the white sauce over the top and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly. Allow to cool for 10 minutes before serving. Enjoy!
Vegetable Moussaka is a classic Greek dish with a rich history dating back to the Ottoman Empire. This hearty casserole traditionally features layers of eggplant, zucchini, and potatoes, topped with a creamy béchamel sauce. The dish is seasoned with aromatic herbs like oregano and cinnamon, giving it a distinctive Mediterranean flavor. Renowned chefs like Yotam Ottolenghi have put their own spin on this beloved recipe, incorporating unique ingredients and cooking techniques. While the best version of Vegetable Moussaka can be found in traditional Greek tavernas, it has also gained popularity in international vegetarian and vegan restaurants. The key to a perfect Vegetable Moussaka lies in achieving tender, flavorful vegetables and a velvety béchamel topping. For a twist on the classic, some chefs substitute lentils or mushrooms for a meaty texture, catering to a wider range of dietary preferences. Whether enjoyed in a cozy Greek eatery or homemade with a personal touch, Vegetable Moussaka continues to be a comforting and satisfying dish for food enthusiasts worldwide.
90 min
6
320 calories
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