Veggie Moussaka

  • Difficulty: Medium
  • one hour
  • 4 servings

Traditionally, the moussaka has minced meat. But, hey! If you are a vegetarian, you don’t have to refuse yourself this Oriental dish! The layers of veggies are accomplished with béchamel sauce and parmesan.

Ingredients Needed for Veggie Moussaka

1 eggplant 3 tablespoons of vegetable oil salt 2 carrots 1 zucchini 3.5 ounces of butter ¼ cup flour ½ cup milk ⅓ cup parmesan, grated 3 tablespoons of vegetable oil

How to Cook Veggie Moussaka

  1. Slice the eggplant and the potato.
  2. Put a parchment paper sheet on a baking tray.
  3. Place on it the eggplant and potato slices and pour on them 2 tablespoons of vegetable oil.
  4. Sprinkle some salt and bake them for 10 minutes to 350 degrees F/175 degrees C.
  5. Shred the carrot. Shred the zucchini and squeeze out the excess water.
  6. Heat 1 tablespoon of vegetable oil in a skillet.
  7. Put the carrot and the zucchini in the skillet. Season with salt and cook the vegetables.
  8. Make the béchamel sauce: In a saucepan, melt the butter on low heat. Add the flour and mix it with the melted butter until thick. Add the milk and whisk until you make a white sauce. Season it with salt.
  9. Divide in two equal parts the carrot and zucchini mixture.
  10. In a ceramic baking dish, put a layer of eggplant slices, then a layer of carrot and zucchini mixture, a layer of béchamel sauce, a layer of potato slices, another layer of vegetable mixture, and again a layer of béchamel sauce.
  11. On top, sprinkle the grated parmesan.
  12. Bake the moussaka for 25 minutes at 345 degrees F/170 degrees C.
  13. Serve warm!

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