Looking for a satisfying and hearty meatless meal? Try this easy eggplant moussaka recipe! This dish features layers of tender roasted eggplant, zucchini, tomato sauce, and a creamy béchamel sauce. It’s vegetarian-friendly and can be made vegan by using non-dairy milk in the béchamel.
- 2 large eggplants
- Salt (for salting the eggplant)
- Olive oil (for brushing the eggplant)
- 2 small or 1 medium zucchini
- 1 large onion
- 3 cloves garlic
- 400g can chopped tomatoes
- Fresh thyme leaves (or dried thyme)
- Salt & pepper
For the Bechamel Sauce:
- Vegan butter (or regular butter if not vegan)
- All-purpose flour
- Milk (can use non-dairy milk for a vegan version)
- Parmesan cheese
- Preheat your oven to 190°C/170°C fan/gas mark five.
- Peel strips of skin from each of your two eggplants lengthways so they look striped; slice into rounds about as thick as one pound coin is wide.
- Put them in a colander with some salt between each layer and leave them to sweat for half an hour or so.
- Rinse thoroughly under cold water then dry really well on kitchen paper – squeezing gently as you blot – before lightly oiling both sides with olive oil spray or similar.
- Roast your prepared slices until just starting to catch at the edges, c.a15minutes per side.You may need to do this in batches depending on how big your trays are.;
- Meanwhile, heat up some more [non-stick] frying pan over high heat.Throw sliced onions,zucchini,and minced garlic given amount until they’re soft and caramelized,onto which you then pour in both cans of chopped tomatoes, some seasoning of thyme leaves. Bubble away for around 20 minutes until your tomato sauce thickens up more slightly.
- To make the béchamel: melt the butter in a small pan over medium heat. Add flour and stir constantly, gradually pouring the milk to prevent lumps from forming. Keep stirring until the mixture thickens and comes to a boil. Season with salt and nutmeg, remove from heat, and add Parmesan cheese (if using).
- In an ovenproof dish big enough for two layers (like lasagne), spoon a layer of the veggie-tomato mixture as thinly or as thickly(roughly half)as you like before topping it with a layer of eggplant slices;
9.Repeat this process once more finishing off with any extra veggies-sauce on top under covering it by generous quantity of bechamel
10.Pop into preheated oven around45min-1hr at 180C.
Cooking Time Guidelines
Preparation time: 30 min
Cooking Time: Around45min-1hr at 180°C/170°C fan/gas mark five.
- Be sure to properly prep your eggplant by salting them first – this will help draw out excess moisture.
- For added flavor, try seasoning your tomato sauce with oregano or basil.
- To save some time preparing ingredients, use canned sliced zucchini instead of fresh ones.
- Don’t skimp on the béchamel sauce! It adds creaminess and richness that complements the roasted veggies well.
- Basil or Oregano can be added for an additional burst of flavour.
Recommended Tools to Make this Recipe
While not essential ,the following tools may come in handy when making moussaka:
- A sharp knife
- A large baking dish
To sum up
This meatless eggplant moussaka is a hearty and satisfying vegetarian dish that’s perfect for dinner. Layers of roasted eggplant, zucchini, and tomato sauce are topped with a creamy béchamel sauce for a deliciously rich meal. Don’t forget to season and salt the eggplant well before roasting!
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by replacing the Greek yogurt and feta cheese with plant-based alternatives or omitting them altogether. You can also use a vegan bechamel sauce by using non-dairy milk and flour to make the roux.
How do I prepare the eggplants for this recipe?
To prepare the eggplants for moussaka, slice them into rounds about ¼ inch thick and sprinkle salt on both sides of each slice to draw out excess moisture. Let sit for about 15 minutes, then rinse off salt and pat dry with paper towels before cooking.
Can I substitute other vegetables in place of eggplant in this recipe?
While eggplants are traditional in moussaka, you could substitute zucchini or portobello mushrooms if desired. Simply slice them thinly and layer as described in the recipe instructions.
I hope these answers help!