The-Most-SCRUMPTIOUS Vegetarian Moussaka
User Reviews
4
111 reviews
Good
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Servings
9 pieces
-
Calories
562 kcal
-
Course
Main Course
-
Cuisine
Greek
The-Most-SCRUMPTIOUS Vegetarian Moussaka
Report
This Vegetarian Moussaka features layers of fried potato, zucchini, and eggplant, topped with a rich béchamel cream enriched with cheese and eggs, and baked with a fragrant tomato sauce spiced with allspice, nutmeg, cloves, and bay leaf. The vegetables are cooked before assembling, creating a tender, hearty casserole with creamy and savory elements.
Description
The recipe builds on distinct components: a thick béchamel made by cooking flour in olive oil, adding milk, seasoning with nutmeg, and incorporating cheese and eggs; a tomato sauce cooked with minced onion, garlic, tomato, red wine, tomato juice, and warm spices; and fried vegetable slices of potato, zucchini, and eggplant. These elements are layered carefully to balance texture and flavor.
The baked moussaka has a creamy, smooth béchamel topping contrasting with the tender, spiced vegetable layers and savory tomato sauce beneath. The spices used in the tomato sauce add warmth and subtle complexity, harmonizing with the mild vegetables and creamy cheese sauce.
This dish can be served as a filling main course for vegetarians or anyone seeking a vegetable-forward baked casserole. It pairs well with a fresh salad or crusty bread to complement its creamy and rich textures.
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Ingredients
For The Bechamel Cream:
- 10 tablespoons olive oil
- 6 tablespoons flour
- 1 liter milk at room temperature
- ½ teaspoon ground nutmeg
- 120 grams / 4.2 oz kefalotyri cheese grated, or Gruyere cheese
- 4 medium-sized egg
For The Tomato Sauce:
- olive oil
- 1 small red onion minced
- 1 garlic minced, clove
- 1 tomato coarsely chopped, ripe
- a splash of red wine
- 250 grams / 8.8 oz tomato juice slightly concentrated
- 5-6 pieces allspice
- ¼ teaspoon ground nutmeg
- ⅓ teaspoon cloves ground
- 1 bay leaf
For The Vegetable Layers:
- 900 grams / 1 lb + 15 oz potato
- 900 grams / 1 lb + 15 oz zucchini light green
- 900 grams / 1 lb + 15 oz eggplant
- 1 medium-sized tomato cut into very thin slices
- 1 tablespoon parsley chopped, fresh
- cooking oil for frying
Instructions
For The Cream:
- In a cooking pot whisk together the olive oil and flour. Heat over high heat. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color.
- Pour in the milk and reduce heat to medium.
- Keep stirring until cream starts to thicken. Season with salt, pepper, and the ground nutmeg.
- Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. Then remove the pot from heat and set aside. Stir in ⅔ of the grated cheese and let cream stand for 15 minutes. Then whisk in the eggs.
For The Tomato Sauce:
- Heat a good splash of olive oil in a saucepan over medium-high heat. Add the onion and garlic and cook until golden in color. Pour in a splash of red wine and wait until it evaporates.
- Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy.
- Pour in the tomato juice, the spices, and a cup of water. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens.
For The Vegetable Layers:
- Heat a fryer or a pan half-filled with frying oil.
- Peel the potatoes and cut them into 1 cm (about ¼ inch) thick slices.
- Season with salt and pepper and deep-fry them until deep golden in color. Set aside on paper towels to drain excess oil.
- Remove the tops and bottoms of the eggplants. Cut them into 1 cm (¼ inch) long slices. Place in a bowl with cold water and soak them for 30 minutes to remove their bitterness. Then drain in a strainer.
- Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. Place on paper towels.
- Cut the zucchinis into 1 cm (¼ inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels.
Put Together:
- Preheat oven to 170°C / 338°F.
- Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Press them a bit with your hands to make them stick together a bit.
- Lay the zucchinis evenly on top and then do the same with the eggplants.
- Spread the tomato sauce all over on top and then add the tomato slices here and there. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly.
- Cook the Moussaka for 30 minutes. Take out of the oven and sprinkle the remaining ⅓ of grated cheese on top. Then bake for another 30 minutes.
- Remove from the oven and let it set for 30 minutes before cutting and serving!
Nutrition Information
Show Details
Serving
1piece
Calories
562kcal
(28%)
Carbohydrates
23g
(8%)
Protein
14g
(28%)
Fat
48g
(74%)
Saturated Fat
26g
(130%)
Cholesterol
99mg
(33%)
Sodium
170mg
(7%)
Potassium
850mg
(18%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
960IU
(19%)
Vitamin C
28mg
(31%)
Calcium
315mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9pieces
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 562kcal | 28% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 99mg | 33% |
| Sodium | 170mg | 7% |
| Potassium | 850mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 28mg | 31% |
| Calcium | 315mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
111 reviews
Good
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