Vegetarian Eggplant Moussaka

    Vegetarian Eggplant Moussaka

    61saves
    2hours


    350 people made this

    This is very easy to make but - like any good moussaka - takes time. Serve with salad. Even meat eaters love this!

    Ingredients
    Serves: 7 

    • 1 large eggplant, thinly sliced
    • 1-2 tablespoons olive oil
    • 1 large zucchini, thinly sliced
    • 2 potatoes, thinly sliced
    • 1 onion, sliced
    • 1 clove garlic, chopped
    • 1 tablespoon white vinegar
    • 1 tin (440g) whole peeled tomatoes, chopped
    • 220g lentils, (about 1/2 tin) drained, juice reserved
    • 1 teaspoon dried oregano
    • 2 tablespoons chopped fresh parsley
    • salt and pepper to taste
    • 125g crumbled feta cheese
    • Sauce
    • 30g butter
    • 2 tablespoons plain flour
    • 1 1/4 cups (315ml) milk
    • black pepper to taste
    • 1 pinch ground nutmeg
    • 1 egg, beaten
    • 1/4 cup (30g) grated Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
    2. Preheat oven to 190 degrees C.
    3. Heat oil in a large frypan over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Add more oil if necessary, brown potato slices; drain.
    4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
    5. In a 23x33cm casserole dish layer the eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
    6. Cover and bake in preheated oven for 25 minutes.
    7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
    8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

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    Reviews (5)

    9

    My vegetarian niece loved this recipe and the non vegetarians also enjoyed the meal... more that the meat one. - 12 Aug 2009

    1

    Delicious but yes time consuming !!! Easily add mushrooms, capsicum or anything else you feel like too. Will make again !! - 25 Apr 2015

    StaceyWalden
    0

    Delicious! And so easy to make. This will become a regular recipe. - 02 Feb 2016

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