Greek Vegetarian Moussaka
From symposio 15 years ago
- 40 minutes to make
- Serves 6
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 "normal" moussaka, which is made with meat and not mushrooms. Read more This is how it is made in Greece. See less
Ingredients
- 1 kg potatoes suitable for frying shopping list
- 4 large courgettes shopping list
- 8 medium eggplants shopping list
- ½ litre frying oil shopping list
- For the Sauce - shopping list
- 1kg button mushrooms shopping list
- 2 crushed garlic cloves shopping list
- 1 tin chopped tomatoes shopping list
- 2 onions finely sliced shopping list
- 2 tablespoons chopped parsley shopping list
- 2 bay leaves shopping list
- ½ cup olive oil shopping list
- For the Bechamel shopping list
- 1 litre fresh milk shopping list
- 250g butter shopping list
- 1 cup all-purpose flour shopping list
- 200g grated parmesan cheese (2/3 for the béchamel and 1/3 to sprinkle on top of the béchamel) shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
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 enj...more
mjcmcook
in Beach City loved it
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awsome flavor thanks high5
momo_55grandma
in Mountianview loved it
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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
lunasea
in Orlando loved it
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