Recipe: Appetizing Vegetable Moussaka

Vegetable Moussaka. Ready for the BEST vegetarian moussaka recipe?! Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! This roasted vegetable moussaka is easier to put together than you think.

Season between the layers with salt, pepper and parsley. Save most of the tomatoes for the top layer. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. You can cook Vegetable Moussaka using 23 ingredients and 18 steps. Here is how you cook it.

Ingredients of Vegetable Moussaka

1. You need 1 large of Eggplants.
2. You need 300 grams of with skin Kabocha squash.
3. It's 1/2 large of Onion.
4. Prepare 1 of to 2 tablespoons Olive oil.
5. You need 1 dash of Coriander or Parsley.
6. It's of Chickpea tomato sauce.
7. You need 1 can of Chickpeas.
8. It's 1 can of Canned diced tomatoes.
9. It's 1 tsp of Olive oil.
10. It's 2 clove of Garlic.
11. You need 1 tbsp of White wine.
12. Prepare 2 tbsp of Ketchup.
13. It's 1/2 tsp of Soy sauce.
14. It's 1 of Bay leaf.
15. It's 1 pinch of each Herbs such as rosemary, thyme, and basil.
16. Prepare 1 of Salt and pepper.
17. You need of Yorgurt sauce.
18. Prepare 200 ml of Plain yogurt (unsweetened).
19. It's 1 of Egg.
20. Prepare 1/2 tsp of or your preference Salt.
21. You need 1 pinch of Pepper.
22. Prepare of Cheese.
23. You need 60 grams of Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese).

This is the version current among the Turks and Arabs, who may also substitute courgettes (zucchini) for the aubergines. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk is whisked into a butter-flour mixture. Many recipes try to substitute the ground meat that's in traditional Moussaka, with lentils or mushrooms.

Vegetable Moussaka instructions

1. Prepare the vegetables..
2. Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand..
3. Lay paper towel over the eggplant and place a weight on top of it. Let it sit for about 30 minutes to remove the bitterness from the eggplant..
4. Slice the onion and lightly sauté in a heated olive oil..
5. Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices..
6. Rinse the eggplant and wipe off excess water..
7. In a skillet over medium heat, heat 1-2 tablespoons of olive oil and sauté the eggplant until browned. If it takes a long time to cook through, add a small amount of water..
8. For the chickpea tomato sauce..
9. Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic..
10. In hot olive oil, sauté the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper). Simmer over low heat for about 20 minutes..
11. Salt and pepper to taste at the end..
12. For the yogurt sauce..
13. Combine the yogurt and eggs really well and salt and pepper to taste..
14. Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe..
15. In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly..
16. Top it with cheese and pour the yogurt sauce over it. (It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.).
17. Bake in preheated oven for about 30 minutes or until the top becomes golden brown..
18. Sprinkle finely chopped coriander or parsley on top if desired..

There is really no need for this. Since it's already loaded with delicious vegetables + a hearty tomato sauce that's flavored with allspice, nutmeg, and cloves, and then topped with a creamy bechamel sauce. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Moussaka gets a vegetarian makeover to include plenty of lentils and mushrooms for a dish that's every bit as comforting as the classic.