Vegetarian Moussaka Recipe

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Vegetarian Moussaka
  • Chef: Seema Tiwari
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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

  • 1.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.