Recipe

Greek Vegetarian Moussaka Recipe

Add Step-by-Step Photos	Symposio / All my dishes 1 year, 1 month ago Most people probably know of Moussaka as a "classic" Greek dish, but Vegetarian Moussaka is not quite as well-known. We find it really delicious and many people who are not vegetarian have said that they actually prefer it to the "norm... More Prep:30m Cook:40m Servings:6	Symposio
	vegetarian greek tasty mushrooms eggplants potatoes

Does this look good? Yeah! / Nope

Fans

momo_55gra

lunasea

leonora5

unicorn4

misslizzi

lor

mjcmcook

annielikes

Ingredients

1 kg potatoes suitable for frying

4 large courgettes

8 medium eggplants

½ litre frying oil

For the Sauce -

1kg button mushrooms

2 crushed garlic cloves

1 tin chopped tomatoes

2 onions finely sliced

2 tablespoons chopped parsley

2 bay leaves

½ cup olive oil

For the Bechamel

1 litre fresh milk

250g butter

1 cup all-purpose flour

200g grated parmesan cheese (2/3 for the béchamel and 1/3 to sprinkle on top of the béchamel)

Directions

Slice the potatoes, courgettes and eggplants lengthwise into ½cm slices.

Deep fry them – first the potatoes, then add the eggplants and finally add the courgettes.

Remove them and place them on absorbent kitchen paper to drain off as much oil as possible.

The Sauce

Gently fry the onions in a large pan.

Add the crushed garlic and stir for 1 minute.

Add the mushrooms and continue stirring.

Add the tomatoes and bay leaves.

Add the parsley.

Continue heating until all the juice has been absorbed and you have a thick sauce.

The Bechamel

In a heavy-bottomed pan gently heat the butter until it melts.

Add the flour and stir continuously.

Add half of the milk and continue to stir with a whisk.

When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.

When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off.

In a deep oven dish place a layer with half of the potatoes at the bottom.

Add a layer with the courgettes on top and then a layer with the eggplants.

Spread the sauce on top.

Add a final layer with the remaining potatoes on top of the sauce.

Add the béchamel on top and sprinkle the remaining cheese over it.

Bake in a pre-heated moderate oven for approx. 40 minutes or until it has turned a golden colour on top.

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Comments

mjcmcook 1 year, 1 month ago said:
Hello ~ (^_^) ~
Thank-you so much for posting such a delicious
"5"FORK!!!!! recipe ~ I have several Family members
who do not eat meat-products and I am always looking for recipes for them. However, I believe
that anyone would enjoy this recipe ~
~*~ mjcmcook ~*~

momo_55grandma 1 year, 1 month ago said:
Awsome flavor thanks high5

lunasea 1 year, 1 month ago said:
Gorgeous - and I'm saving this recipe of yours, too. I love Moussaka and your veggie version has my interest piqued and I can't wait to make it. Thank you for sharing such wonderful recipes! They make me so hungry! :) Vickie

lor 1 year, 1 month ago said:
Efcharisto ~ well, this is how it sounds but definitely not how it is written ;)
My family and I love moussaka and I can't wait to prepare this vegetarian version. High 5!

leonora5 1 year, 1 month ago said:
This is a great version of veggie moussaka! Never thought of adding potatoes. I really love the idea. Hmmmm

annielikestocook 1 year, 1 month ago said:
Loving this recipe! I can already tast it!! High 5!

unicorn4 1 month, 2 weeks ago said:
I made your dish the other day, we all loved it my children did not even realize they were eating a Vegetarian dish. Well done and Thank you,,,,.

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