John Myers
Vegetarian Moussaka
The perfect vegetarian moussaka recipe with a picture and simple step-by-step instructions.
béchamel
- 800 g Eggplant
- 3 Garlic cloves
- 2 Onions
- 2 Cans Tomatoes, chunky, 425 g each
- 100 ml White wine
- Salt
- Pepper from the grinder
- 2 tsp Oregano
- 2 Msp Chili powder
- 1 Msp Ground cinnamon
- 1 tsp Sugar
- Olive oil
- 2 tbsp Butter
- 2 tbsp Flour
- 450 ml Milk
- 2 tsp Vegetable broth
- Salt
- Pepper from the grinder
- Nutmeg
- 100 g Parmesan
- 2 Eggs
- Wash the eggplant, cut into slices. Place on a board or kitchen paper, lightly salt. Let it steep for 15 minutes. Dab eggplant slices and fry in 3 tbsp hot oil in portions, turning until golden brown. Season with pepper. Drain on kitchen paper.
- Clean the potatoes and cook them with the skin in boiling water for 20 minutes. Then drain and chill with cold water. Peel the potatoes and cut into slices approx. 5 mm thick.
- In the meantime, peel the onions and finely dice them with the garlic. Heat 2 tablespoons of olive oil in a saucepan and sauté both until golden. Deglaze with white wine and let it boil off almost completely. Then add the tomatoes. Season with salt, pepper, oregano, cinnamon and chilli powder and simmer uncovered for about 25 minutes, stirring occasionally. Season the tomato sauce with about 1 teaspoon of sugar.
- For the béchamel sauce, melt the butter in a saucepan, dust over the flour and sweat briefly. Gradually pour in the milk, constantly stirring well with the whisk so that there are no lumps. Stir in the vegetable stock and simmer the sauce over a low heat for 5 minutes. Season with salt, pepper and nutmeg and let cool slightly. Finely grate the Parmesan and stir 3 tablespoons into the sauce.
- Line a high baking dish with a layer of eggplant and sprinkle with some cheese. Place potato slices on top and pour tomato sauce over them. Layer a second layer of eggplant, cheese and potatoes on top.
- Whisk the eggs and stir into the bechamel sauce and spread the sauce over the casserole. Bake the moussaka in the preheated oven on the middle rack at 175 ° C for 40-45 minutes until golden brown. Take out, let cool down briefly, then cut into pieces and serve.
Facebook Comments