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Vegetarian Moussaka

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Vegetarian Moussaka
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Vegetarian Moussaka

Added by: on Mar 16th, 2017
This popular Greek dish is made from layers of baked eggplants, zucchini, tomato, mushrooms instead of minced meat, and topped with béchamel sauce.
Rating:
0
Prep Time:
60 min
Cook Time:
45 min
Ready In:
45 min

Servings

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Original Recipe Yield: 9 servings
 

Ingredients:

  • 4 large tomatoes, cut into squares
  • 1 large onion, finely chopped
  • 2 cm potatoes, sliced length ways, around 1 thick ( around 0.5 inch, possibly on a grater)
  • 2 large eggplants, sliced length ways, 1 cm thick, ( around 0.5 inch, on a grater)
  • 3 cm zucchinis, sliced length ways, 1 thick, ( around 0.5 inch, on a grater)
  • 500 g mushrooms, sliced
  • 1/2 cup of red wine
  • 150 g tomato paste, thick
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp oregano
  • 3 leaves bay
  • 1/4 cup olive oil, for baking
  • Béchamel Sauce :
  • 3 tbsp plain flour
  • 4 tbsp olive oil
  • 2 cups whole milk
  • 1/2 cup grated cheese (such as emental, gouda, or by your choice)
  • 1 egg, lightly beaten
  • pinch of nutmeg
  • pinch of salt
  • 3 leaves PL parsley chopped
Nutrition Facts
Vegetarian Moussaka

Servings Per Recipe: 9

Amount Per Serving

Calories: 275

  • Total Fat: 16.6 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 28.5 mg
  • Sodium: 383.1 mg
  • Total Carbs: 23.7 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 11.7 g
  • Protein: 9.4 g
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Directions:

1

Preheat oven to 180 C (356 F).

2

Brush bottom of an approximately 25 cm x 25 cm (9.5 x 9.5 inch approx.) deep baking dish with olive oil and arrange potato slices in one layer over the oil. Brush top of potatoes with oil and place dish on a lower rack in oven.

3

Place eggplant slices over 2 oiled baking trays, brush with oil (optional) and place them on upper racks in oven.

4

Fry onion on the oil in a saucepan over medium heat for 5 min., add mushrooms, fry stirring for 5 min., then cover and cook until soft or until liquid is released from mushrooms. Let the liquid evaporated.

5

Add the red wine and stir for few min.

6

Add spices, oregano and bay leaves, then chopped tomatoes, allow to simmer for an hour, or until the sauce has thickened. Add tomato paste and cook for another 10 min.

7

When eggplant is lightly golden (around 30 min.), remove from oven, cool down and remove it from the tray.

8

Grease the baking tray again and lay zucchini slices on it, brush with oil (optional), place back in oven.

9

Remove dish with potatoes from oven once potatoes are golden (around 40 min). Spread a small amount of mushroom/tomato sauce over potatoes and arrange a layer of eggplants over the sauce.

10

Pour the remaining mushroom/tomato sauce over eggplants and spread evenly.

11

Meanwhile make the béchamel sauce described below.

12

Once zucchinis are soft or golden (around 20 min.), remove from oven and when cool, lay over mushroom/tomato layer.

13

Pour béchamel sauce over the top of the zucchinis and bake in oven for 45 minutes, until the top is golden.

14

Allow it to get firm overnight in the fridge, then warm up, cut, garnish with parsley and serve.

Cooks' note:
more details at http://danieladanaphotographer.blogspot.sk/2017/03/vegetarian-moussaka-vegetarianska.html

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