Moussaka (vegetarian casserole)

moussaka_(vegetarian_casserole)

Moussaka is a classic Greek dish that has gained popularity around the world. Usually made with ground beef, eggplants, and tomatoes, this savory casserole is rich in flavor and texture. However, for those who prefer a meatless version, there is a delicious vegetarian moussaka recipe that is just as satisfying.

Vegetarian moussaka is a hearty and filling casserole made with layers of roasted eggplant, potato, and zucchini, topped with a creamy béchamel sauce. The dish is then baked until golden brown and bubbly, creating a dish that is perfect for special occasions or a comforting weeknight meal.

To create an authentic Greek moussaka, it’s important to use fresh, high-quality ingredients. Eggplants should be firm and glossy with no soft spots, and potatoes and zucchinis should be of similar size and thickness for even cooking. The dish typically starts with lightly oiling and seasoning the vegetables before roasting them until tender and lightly browned. This helps to bring out the flavors of each vegetable and create a delicious base for the moussaka.

The next step is to create the béchamel sauce. This creamy sauce is made with butter, flour, warm milk, and a bit of grated nutmeg. The mixture is slowly cooked, stirring constantly until it thickens and turns smooth and glossy. Some moussaka recipes use a combination of grated cheese and eggs to thicken the sauce and add an extra layer of flavor. However, for a vegetarian version, the béchamel sauce is made without the addition of any animal products.

Once the vegetables and sauce are prepared, it’s time to assemble the moussaka. Start by layering the roasted eggplants, potatoes, and zucchinis in a baking dish, and then pour a layer of the béchamel sauce over them. Repeat the layering process until all the vegetables and sauce are used up. The top layer should be the béchamel sauce, which is sprinkled with grated cheese and breadcrumbs for added texture and flavor.

The moussaka is then baked in the oven until the topping is golden brown and the casserole is heated through. Once out of the oven, it’s important to let the moussaka rest for a few minutes before cutting into it. This allows the flavors to meld together and the dish to set up a bit, making it easier to serve and enjoy.

In conclusion, vegetarian moussaka is a wonderful dish that showcases the hearty and flavorful cuisine of Greece. Whether you are vegetarian, vegan, or simply looking for a tasty and satisfying meal, this casserole is sure to please. With a few fresh ingredients and a little bit of time in the kitchen, you can create a dish that is both delicious and nutritious.

Ingredients:

  • 2 eggplants, sliced into 1/4 inch rounds
  • 2-3 potatoes, sliced into 1/4 inch rounds
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup grated Greek cheese (feta or Kefalotiri)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, cook the onions in olive oil until soft and transparent, stirring occasionally. Add the garlic and cook for another minute.
  3. Add the tomato paste, crushed tomatoes, oregano, cinnamon, salt, and pepper, and stir to combine.
  4. Reduce the heat to low and simmer the sauce for 10-15 minutes until it thickens.
  5. While the sauce is cooking, sprinkle salt over the eggplant slices and let them sit for 5-10 minutes to remove any bitterness. Wipe them off with a paper towel.
  6. Heat a little bit of olive oil in a large skillet over medium-high heat, and cook the eggplant and potato slices for a few minutes on each side until lightly browned. Transfer to paper towels to drain.
  7. Butter a rectangular baking dish and sprinkle it with breadcrumbs.
  8. Arrange the eggplant and potatoes in the dish, overlapping them slightly.
  9. Pour the tomato sauce over the vegetables, spreading it evenly.
  10. Combine the milk, butter, and flour in a small saucepan over medium heat, whisking constantly. Cook for a few minutes until the mixture thickens and forms a smooth sauce.
  11. Pour the white sauce over the tomato sauce.
  12. Sprinkle the Parmesan cheese and grated Greek cheese over the casserole.
  13. Bake the moussaka for 45-50 minutes until golden and bubbly.
  14. Let it cool for a few minutes before serving. Enjoy!