Vegetarian Moussaka

December 2, 2024

Ingredients:

Zucchini (green and yellow): Thinly sliced into strips
Eggplant: Thinly sliced into strips
Tomato Sauce: Made or store-bought
White Sauce (Béchamel): Made with milk, butter, flour, and a pinch of nutmeg
Mozzarella Cheese: Grated
Olive Oil: For cooking
Salt and Pepper: To taste
Red & White Quinoa: Garnish
Chop Onion & garlic
Optional Spices: Dried oregano, thyme, or paprika for extra flavor

Prepare the Vegetables:
- Preheat your oven to 165°C.
- Lay the zucchini and eggplant slices on a baking tray. Brush lightly with olive oil, sprinkle with salt, and roast for 10–15 minutes until slightly tender. Set aside.
Make the Tomato Sauce:
- Heat a pan with olive oil, add garlic (optional), and sauté until fragrant.
- Add tomato sauce, season with salt, pepper, and oregano. Let it simmer for 10–15 minutes. Set aside.
Prepare the White Sauce:
- In a saucepan, melt 2 tablespoons of butter, add 2 tablespoons of flour, and whisk to form a smooth paste.
- Gradually pour in 2 cups of milk, whisking continuously, until the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg.
Assemble the Moussaka:
- In a baking dish, layer roasted zucchini and eggplant strips at the bottom.
- Spread a layer of tomato sauce over the vegetables.
- Pour a layer of white sauce on top, then sprinkle a layer of grated mozzarella cheese.
- Repeat the layers until all ingredients are used, ending with white sauce and mozzarella cheese.
Bake:
- Bake in the preheated oven for 12-15 minutes or until the top is golden and bubbly.
Sauteed Quinoa:
- Sauté minced garlic and chopped onion in olive oil over medium heat until fragrant and softened. Add red and white quinoa, stirring well to coat the grains in the aromatic oil.
Serve:
- Let it rest for 5–10 minutes before slicing. Serve warm with a side salad or crusty bread.

Enjoy your delicious and hearty Vegetarian Moussaka!

If you want to eat this Vegetarian Moussaka then visit Banyan Tree Cafe