Story ProgressBack to home
Vegetarian Moussaka Recipe
Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings4
- Medium
Ingredients of Vegetarian Moussaka
- 2 thinly sliced large eggplant/ brinjal
- 1 tsp oil
- 1/4 tsp salt
- For the vegetable layer:
- 50 gms baby corn, sliced
- 50 gms chopped red capsicum
- 100 gms mushrooms, sliced
- 2 cloves of garlic, finely chopped
- 1/2 tsp green chilli, chopped
- 1/2 tsp celery stalk, finely chopped
- 1 Tbsp refined flour
- 1/2 cup milk
- 1/2 tsp dried mixed herbs
- 1 tsp oil
- 1/4 tsp salt
- For the tomato sauce:
- 100 gms tomato concasse
- 2 bay leaves
- 1/2 tsp black peppercorn
- 50 gms onions, chopped
- 1 tsp garlic, chopped
- 50 gms capsicum, de-seeded, cubed
- 2 Tbsp tomato puree
- 1/2 tsp dried oregano
- 1 tsp olive oil
- 1/4 tsp salt
How to Make Vegetarian Moussaka
HideShow Media1.
Apply a little salt on the brinjal slices and keep aside for 10 minutes.
2.
Heat oil in a non-stick pan and cook brinjal slices till both sides are golden brown.
3.
Keep aside.
4.
For the vegetable layer:
5.
Heat the oil in a non-stick pan.
6.
Add garlic, green chilli and celery, saute for a few seconds.
7.
Add baby corn, red capsicum, green capsicum, mushrooms and refined flour, saute for a few minutes.
8.
Add milk, mixed herbs and salt and cook till the mixture is thick. Keep aside.
For the tomato sauce:
1.
Blanch the tomatoes in boiling water.
2.
Peel, cut into quarters and de-seed tomatoes.
3.
Chop finely and keep the tomato pulp aside.
4.
Heat olive oil, add bay leaves and peppercorns, saute for a few seconds.
5.
Add onion, garlic and capsicum and saute for a few minutes.
6.
Add the tomato pulp and allow it to simmer for about 15 minutes until the volume reduces a little.
7.
Add tomato puree and salt, simmer for some more time.
8.
Finally, add oregano and mix well.
9.
Remove capsicum, bay leaves and peppercorns.
10.
Arrange half cooked brinjal slices to form a layer on a baking dish.
11.
Place the vegetable layer over brinjal slices.
12.
Top with another layer of brinjal slices. Cover with the tomato concasse.
13.
Bake in a preheated oven at 200°C for 15 minutes. Serve hot.