Description
Greek classic Vegetarian Moussaka emerges as a delightful layered casserole, brimming with roasted eggplant, hearty lentils, and creamy béchamel sauce. Mediterranean comfort arrives on plates, inviting diners to savor each rich, aromatic forkful of this plant-based treasure.
Ingredients
Scale
Vegetables:
- 1 large eggplant, sliced
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 potatoes, sliced and parboiled
- 2 cloves garlic, crushed
Protein and Sauce Ingredients:
- 1 tin kidney beans, drained and rinsed
- 1 tablespoon diced tomatoes (in rich juice)
- 2 tablespoons tomato puree
- 2 vegetable broth cubes (or bouillon powder, dissolved in 1/4 pint/125 milliliters water)
- 1 teaspoon dried mixed herbs
- Salt
- Black pepper
- 2 ounces/57 grams olive oil
Topping and Binding Ingredients:
- 2 ounces/57 grams all-purpose flour
- 2 ounces/57 grams butter
- 45 pint/25.5 liters milk
- 6 ounces/170 grams grated Cheddar cheese
- 1 egg
- 1/2 teaspoon grated nutmeg
- Salt
- Black pepper
Instructions
- Prepare eggplant by slicing and salting to draw out bitter moisture, allowing it to rest for 20 minutes.
- Create a robust vegetable sauce by sautéing onions in olive oil, then incorporating remaining vegetables and aromatics, simmering for 20-30 minutes until flavors meld and sauce thickens.
- Rinse eggplant slices thoroughly under cool water to remove excess salt, then carefully pat dry with clean kitchen towels.
- Heat olive oil in a large skillet over medium-high temperature, frying eggplant slices until golden brown on both sides, ensuring even caramelization.
- Transfer fried eggplant slices to paper towels to absorb excess oil, allowing them to drain and retain crisp texture.
- Assemble the moussaka in a lasagna dish by creating alternating layers of vegetable sauce, potato slices, and roasted eggplant for optimal flavor distribution.
- Generously top the layered dish with grated cheese, freshly ground black pepper, and a creamy cheese sauce to enhance richness.
- Bake in a preheated oven at 180 degrees celsius for 40 minutes, watching for a bubbling, golden-brown surface that indicates perfect doneness.
Notes
- Eliminate eggplant bitterness by salting slices and letting them rest, which draws out excess moisture and reduces sharp flavors.
- Use high-quality olive oil when frying eggplant for enhanced taste and even browning, ensuring each slice gets a golden crispy exterior.
- Consider swapping regular cheese sauce with vegan alternatives like nutritional yeast or cashew cream to make the dish fully plant-based and dairy-free.
- Experiment with additional vegetables like zucchini, bell peppers, or mushrooms to add more depth and nutritional variety to the moussaka’s flavor profile.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 70 mg