Savor the rich flavors of a Greek-inspired, vegetarian moussaka crafted from layers of golden-fried eggplant and vibrant vegetables. This plant-based version of the traditional moussaka is easy to make and promises a delightful meal packed with flavors and textures. Beautifully sliced eggplants are salted, fried to a golden brown, and layered with a medley of fresh veggies, herbs, and creamy tomato sauce.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cooking Time: 1 hr
Serves: 4
Difficulty: Medium
Ingredients for Vegetarian Moussaka
- Eggplant Layer:
2 large eggplants, sliced thin
1 tsp oil
1/4 tsp salt - Vegetable Layer:
50 g baby corn, sliced
50 g red bell pepper, chopped
100 g mushrooms, sliced
2 cloves garlic, finely chopped
1/2 tsp green chili, chopped
1/2 tsp celery, finely chopped
1 Tbsp flour
1/2 cup milk
1/2 tsp dried mixed herbs
1 tsp oil
1/4 tsp salt - Tomato Sauce:
100 g tomatoes, blanched and chopped
2 bay leaves
1/2 tsp black peppercorn
50 g onions, chopped
1 tsp garlic, chopped
50 g capsicum, cubed
2 Tbsp tomato puree
1/2 tsp dried oregano
1 tsp olive oil
1/4 tsp salt
Instructions for Vegetarian Moussaka:
- Eggplant Layer: Sprinkle salt over eggplant slices, set aside for 10 minutes, then pat dry. Heat oil in a pan and cook eggplant slices until golden brown on both sides. Set aside.
- Vegetable Layer: Heat oil in a non-stick pan. Sauté garlic, green chili, and celery briefly. Add baby corn, bell pepper, mushrooms, and flour; cook for a few minutes. Gradually pour in milk, sprinkle herbs and salt, and cook until thick. Set aside.
- Tomato Sauce: Blanch tomatoes, peel, and chop into fine pieces. Heat olive oil in a pan, add bay leaves, peppercorn, and sauté for a few seconds. Add onion, garlic, and capsicum, and cook until softened. Pour in tomato pulp, simmer for 15 minutes until thickened. Stir in tomato puree, season with salt, and add oregano. Remove bay leaves and peppercorn.
- Assembling Moussaka: In a baking dish, layer half of the fried eggplant slices. Spread the vegetable mixture over this layer and cover with remaining eggplant slices. Top with tomato sauce. Bake in a preheated oven at 200°C for 15 minutes. Serve hot.