Vegetarian Moussaka

Vegetarian Moussaka
Nutrition Information
  • Serves: 6
  • Calories: 685
  • Fat: 34g
  • Sodium: 766g
  • Fiber: 16g
  • Protein: 23g
  • Cholesterol: 122g
Prep time: 
  • 1 whole eggplant, thinly sliced
  • 500 g Tomato, chopped
  • 250 g Beans
  • 1 lrg zucchini, thinly sliced
  • 1 whole onion, sliced
  • 3 Cloves garlic, chopped
  • 1 Tbs white vinegar
  • ½ cup Vegetable Stock, or white wine
  • 1 Tbs Olive Oil
  • 1 tsp dried oregano
  • 1 cup crumbled feta cheese
  • 2 Tbs chopped fresh parsley, to taste
  • 1 pinch Salt and Pepper
  • 1½ Tbs butter
  • 2 Tbs all-purpose flour
  • ¾ cup Greek Yogurt
  • 1 pinch black pepper to taste
  • 1 pinch Ground Nutmeg
  • 1 egg, beaten
  • ¼ cup grated parmesan cheese
  1. Preheat oven to 180c. Place eggplant and Zucchini slices on a large baking try and lightly brush with olive oil and spring with salt. Bake for 10 minutes, oir until easily pierced with a fork.
  2. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, remaining vegetables, basil, oregano and parsley. Add about 125 ml of vegetable stock or white wine. Cover, reduce heat to medium-low, and simmer 15 minutes.
  3. In a casserole dish layer eggplant and zucchini. Pour tomato and vegetable mixture over the layer; repeat layering, finishing with a layer of eggplant and zucchini.
  4. Meanwhile, in a small saucepan melt butter and mix the flour slowly. Cook for a couple of minutes to ensure the flour is cooked. Then slowly add the greek yogurt. Whisk constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
  5. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
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