Vegetarian Moussaka Recipe
baked eggplant dish with tomato, chickpeas, onion, herbs and spices, served with tzatziki, pita
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Ingredients
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Vegetable Layer
Béchamel Sauce
For serving
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until onions are translucent. Add diced tomatoes, chickpeas, oregano, cinnamon, salt, and pepper. Cook for about 10-15 minutes until tomatoes break down and mixture thickens.
Layering
- 3
Layer the Eggplant
Preheat your oven to 375°F (190°C). In a large baking dish, layer half of the eggplant slices on the bottom. Spread half of the vegetable mixture over the eggplants. Repeat with the remaining eggplant and vegetable mixture.
Making Béchamel Sauce
- 4
- 5
Top the Moussaka
Pour the béchamel sauce over the layered moussaka, spreading it evenly to cover the top.
Baking
- 6
Bake the Moussaka
Bake in the preheated oven for 30-40 minutes until the top is golden and bubbling. Allow to cool for 10-15 minutes before slicing.
Serving
- 7
Serve the Dish
Serve slices of moussaka warm with tzatziki sauce and pita bread on the side.
