Vegetarian Moussaka

 

Vegetarian Moussaka

This recipe offers a delightful vegetarian twist on the classic moussaka, featuring layers of tender vegetables, a rich tomato sauce, creamy white sauce, and bubbling mozzarella.

Yields: 4-6 servings Prep time: 30 minutes Cook time: 45-50 minutes

Ingredients:

• 1 large zucchini, green, thinly sliced into strips

• 1 large yellow zucchini or summer squash, thinly sliced into strips

• 1 large eggplant (aubergine), thinly sliced into strips

• 2 tablespoons olive oil

• Salt and freshly ground black pepper to taste

For the Tomato Sauce:

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 (14.5 ounce) can crushed tomatoes or diced tomatoes, pureed

• 1/2 teaspoon dried oregano

• 1/4 teaspoon ground cinnamon (optional, for authentic flavor)

• Salt and pepper to taste

For the White Sauce (Béchamel):

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups milk (dairy or non-dairy)

• Pinch of nutmeg

• Salt and white pepper to taste

For Assembly:

• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Prepare the Vegetables:

   • Preheat your oven to 170°C (340°F).

   • Brush the zucchini and eggplant strips lightly with olive oil and season with salt and pepper.

   • Place them in a single layer on baking sheets. Roast for 10-15 minutes, or until softened and slightly golden. You might need to do this in batches. Set aside.

2. Make the Tomato Sauce:

   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   • Stir in the crushed tomatoes, oregano, and cinnamon (if using). Bring to a simmer, then reduce heat and let it gently cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper.

3. Make the White Sauce:

   • In a separate saucepan, melt the butter over medium heat.

   • Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

   • Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency.

   • Season with a pinch of nutmeg, salt, and white pepper. Remove from heat.

4. Assemble the Moussaka:

   • Lightly grease a 9x13 inch baking dish.

   • Spread a thin layer of tomato sauce on the bottom of the dish.

   • Arrange a layer of mixed zucchini and eggplant strips over the tomato sauce.

   • Top with another layer of tomato sauce, followed by a sprinkle of mozzarella cheese.

   • Repeat the layers: vegetables, tomato sauce, mozzarella, until you run out of vegetables, ending with a layer of tomato sauce.

   • Pour the white sauce evenly over the top layer of tomato sauce.

   • Sprinkle the remaining mozzarella cheese over the white sauce.

5. Bake:

   • Bake in the preheated oven at 170°C (340°F) for 12 minutes, or until the top is golden brown and bubbly, and the moussaka is heated through. If you prefer a darker crust, you can increase the temperature slightly for the last few minutes, or use the broiler carefully for a minute or two.

   • Let the moussaka rest for 10-15 minutes before serving to allow it to set, making it easier to slice.

Enjoy your delicious homemade Vegetarian Moussaka!