How to cook vegetable moussaka

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt provides creaminess with fewer calories.

Finely dice an onion and add it to a bowl.

Dice up a carrot and celery, then add to the bowl.

Chop 2-3 bulbs of garlic and add to the mix.

Chop a couple of bell peppers and add them to the bowl.

Prep mushrooms by peeling and grating them into the mix.

Slice the eggplant into half centimeter slices, lay them out on a tray, and sprinkle with salt to draw out moisture for 20-30 minutes.

Peel the skin off the eggplant and slice thinly.

Prepare the bechamel sauce by melting butter, adding plain flour, and whisking in milk until smooth. Optionally fold in mustard and grated cheese.

Heat olive oil in a pan over medium heat and add all the chopped vegetables.

Cover the pan with a lid and sweat the vegetables down for about 5 minutes.

Add tomato sauce, season with dried oregano and cinnamon, and let it boil for about 10 minutes.

Drain the water from the eggplant slices after salting.

Layer a baking dish with a layer of potatoes, followed by a layer of the vegetable mixture, then a layer of eggplant, and top with bechamel sauce and grated cheese.

Bake in the oven at 100°C for about 5-6 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens