Greek Vegetarian Moussaka
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.
Total Steps
20
Ingredients
15
Tools Needed
6
Ingredients
- 1.0 kilogram potatoes suitable for frying
- 4.0 large courgettes
- 8.0 medium eggplants
- 0.5 litre frying oil
- 1.0 kilogram button mushrooms
- 2.0 cloves crushed garlic
- 1.0 tin chopped tomatoes
- 2.0 onions finely sliced
- 2.0 tablespoons chopped parsley
- 2.0 leaves bay leaves
- 0.5 cup olive oil
- butter (for Béchamel)
- flour (for Béchamel)
- milk (for Béchamel)
- grated cheese (for Béchamel)
Instructions
Step 1
Slice the potatoes, courgettes and eggplants lengthwise into ½cm slices.
Step 2
Deep fry them – first the potatoes, then add the eggplants and finally add the courgettes.
Step 3
Remove the fried vegetables and place them on absorbent kitchen paper to drain off as much oil as possible.
Step 4
Gently fry the onions in a large pan for the sauce.
Step 5
Add the crushed garlic and stir for 1 minute.
Step 6
Add the mushrooms and continue stirring.
Step 7
Add the tomatoes and bay leaves.
Step 8
Add the parsley.
Step 9
Continue heating until all the juice has been absorbed and you have a thick sauce.
Step 10
In a heavy-bottomed pan gently heat the butter until it melts to prepare the Béchamel.
Step 11
Add the flour and stir continuously.
Step 12
Add half of the milk and continue to stir with a whisk.
Step 13
When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.
Step 14
When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off the heat.
Step 15
In a deep oven dish place a layer with half of the potatoes at the bottom.
Step 16
Add a layer with the courgettes on top and then a layer with the eggplants.
Step 17
Spread the sauce on top of the vegetable layers.
Step 18
Add a final layer with the remaining potatoes on top of the sauce.
Step 19
Add the béchamel on top and sprinkle the remaining cheese over it.
Step 20
Bake in a pre-heated moderate oven for approx. 40 minutes or until it has turned a golden colour on top.