Vegetable Moussaka Recipe

Cheetahshop

January 16, 2023

Introduction

Moussaka is a traditional Mediterranean dish that is enjoyed in many countries. It typically consists of layers of eggplant, minced meat, and a béchamel sauce. However, we have created a vegetarian version of this dish that is just as delicious. In this recipe, we will be using zucchini, eggplant, and potatoes for the layers, and a tomato-based sauce instead of meat. This dish is healthy, flavorful, and perfect for vegetarians and meat-eaters alike.

Ingredients

For this recipe, you will need the following ingredients: - 2 large eggplants - 2 zucchinis - 2 potatoes - 1 onion - 3 cloves of garlic - 2 cans of diced tomatoes - 1 tablespoon of tomato paste - 1 tablespoon of dried oregano - 1 tablespoon of dried basil - 1 teaspoon of ground cinnamon - 1 cup of vegetable broth - 2 tablespoons of olive oil - Salt and pepper to taste For the béchamel sauce, you will need: - 4 tablespoons of butter - 4 tablespoons of flour - 2 cups of milk - 1/4 teaspoon of ground nutmeg - Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). 2. Wash and slice the eggplant, zucchinis, and potatoes into thin rounds. 3. Place the sliced vegetables on baking sheets lined with parchment paper and brush them with olive oil. 4. Bake the vegetables in the oven for 15-20 minutes or until they are lightly golden. 5. While the vegetables are baking, heat 2 tablespoons of olive oil in a large pan over medium heat. 6. Add the chopped onion and garlic to the pan and sauté until the onion is translucent. 7. Add the cans of diced tomatoes, tomato paste, dried oregano, dried basil, ground cinnamon, and vegetable broth to the pan. 8. Season with salt and pepper to taste and let the sauce simmer for 10-15 minutes. 9. In a separate pan, melt 4 tablespoons of butter over medium heat. 10. Add 4 tablespoons of flour to the pan and whisk until a paste forms. 11. Gradually add 2 cups of milk to the pan while whisking constantly to prevent lumps. 12. Add the ground nutmeg and season with salt and pepper to taste. 13. Continue whisking the sauce until it thickens, then remove it from the heat. 14. Once the vegetables are done baking, remove them from the oven and reduce the oven temperature to 350°F (175°C). 15. In a 9x13 inch baking dish, layer the vegetables and tomato sauce, starting with a layer of potatoes on the bottom. 16. Repeat the layers until all the vegetables and sauce are used up. 17. Pour the béchamel sauce on top of the final layer and spread it evenly with a spatula. 18. Bake the moussaka in the oven for 45-50 minutes or until the top is golden brown. 19. Let the moussaka cool for 10-15 minutes before serving. 20. Enjoy your delicious and healthy vegetable moussaka!

Nutrition

This vegetable moussaka recipe serves 6-8 people and has the following nutritional information per serving: - Calories: 320 - Protein: 8g - Carbohydrates: 43g - Fat: 13g - Fiber: 10g This dish is high in fiber, vitamins, and minerals, making it a great addition to any healthy diet. It is also a good source of protein for vegetarians.

Conclusion

Vegetable moussaka is a healthy and delicious dish that is perfect for vegetarians and meat-eaters alike. By using zucchini, eggplant, and potatoes, this recipe creates a flavorful and nutritious version of the traditional moussaka dish. The tomato sauce and béchamel sauce add depth and creaminess to the dish, making it a sure crowd-pleaser. Whether you serve it for dinner or bring it to a potluck, this vegetable moussaka recipe is sure to impress.