Hey foodies!

If I go to a Greek restaurant, I often eat Moussaka. Are you familiar with it? It’s kind of a Greek lasagne. But instead of pasta Greeks use eggplant and potato slices to stack it. Sadly, it’s commonly made with minced meat. So, I came up with this vegetarian version that I can easily cook at home. It takes some effort and time but it’s totally worth it. It’s the perfect dish to prepare for a big family dinner. Serve with a salad and you’re good to go.

Vegetarian Greek Moussaka Recipe

Ingredients (for 8 servings):

Vegetables

800 g eggplants
800 g potatoes
3 tbsp olive oil
salt

Vegetarian meat sauce

200 g granulated soy
1000 ml vegetable stock
2 tbsp olive oil
1 onion
3 gloves of garlic
2 tbsp tomato puree
1 can of tomatoes
1 tsp oregano, dried
salt & pepper

Béchamel sauce

40 g butter
40 g flour
500 ml whole milk
1 pinch of nutmeg
salt & pepper

Topping

50 g parmesan

Directions:

Cut eggplant into 5 mm thin slices, salt and drain for 30 minutes. Rinse the eggplant slices under running water, squeeze them out and set them aside.
Cut the potatoes into 5 mm thin slices and set aside.
Cover the granulated soy with vegetable stock and let sit for 10 minutes. Then remove the liquid by squeezing well and place aside.
Cut the onion and the garlic into small pieces. Fry with 2 tbsp of olive oil in a pan and add the soy chunks. Add the tomato paste after about 5 minutes. Add the canned tomatoes, water, salt, pepper and oregano and cook over medium heat for 15-20 minutes.
For the béchamel sauce, melt the butter in a pan, add the flour and cook until the flour is light brown. Add milk, salt, pepper and nut meg. Boil and simmer on low heat for about 10 minutes.
Fry the eggplant and potato slices portion wise in 3 tbsp of olive oil until they get colour and then drain on a kitchen towel.
Lay Moussaka by placing half of the potato slices in a large baking dish. Salt the potatoes. Add about half of the eggplant slices. Salt the eggplant. Spread half of the vegetarian meat sauce over it. Repeat the same procedure. Cover with the béchamel sauce and sprinkle with the parmesan.
Bake in the preheated oven at 200 °C for about 35-40 minutes. Let cool slightly before you serve. Enjoy!

Nutritional value (per serving):

Calories 396 kcal
Fat 20.6 g
Protein 21.2 g
Carbs 31.6 g

Vegetarian Greek Moussaka