Prepare to revolutionize your dinner table with a mouthwatering vegetarian moussaka that will make even meat-lovers swoon! This innovative recipe transforms the traditional Greek casserole into a hearty, nutritious feast that's packed with flavor, texture, and wholesome ingredients. By replacing meat with protein-rich barley and layering vibrant vegetables, we've created a dish that's not just a meal, but a culinary adventure that will transport your taste buds straight to the sunny Mediterranean coast.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 2 cups vegetable broth
- 1 large eggplant, sliced
- 1 zucchini, sliced
- 1 can diced tomatoes
- 1 teaspoon oregano
- 1/2 cup grated vegan cheese
Instructions
- Rinse the pearl barley thoroughly under cold water to remove any debris. In a medium saucepan, combine barley with vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes until barley is tender and liquid is absorbed.
- While barley is cooking, prepare the vegetables. Slice eggplant and zucchini into thin, uniform rounds approximately 1/4 inch thick. Sprinkle vegetable slices with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- Preheat the oven to 375°F (190°C). Lightly oil a large baking dish. Arrange a layer of eggplant and zucchini slices, slightly overlapping. Sprinkle with dried oregano.
- Pour the canned diced tomatoes evenly over the vegetable layers. Spread the cooked barley as the next layer, creating an even distribution.
- Add another layer of vegetable slices on top of the barley. Sprinkle grated vegan cheese across the surface to create a complete coverage.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil for the last 15 minutes to allow the cheese to brown and crisp slightly.
- Remove from oven and let rest for 10 minutes before serving. This allows the moussaka to set and makes serving easier.
Tips
- Salt and drain your eggplant and zucchini slices to remove excess moisture, ensuring a perfect texture and preventing a soggy moussaka.
- Use a mandoline slicer for uniform vegetable thickness, which helps create even cooking and a beautiful presentation.
- Choose a high-quality vegetable broth to enhance the overall flavor of your barley base.
- For extra depth, consider adding a pinch of smoked paprika or a splash of red wine to your tomato layer.
- Allow the moussaka to rest after baking - this helps the layers set and makes serving much easier.
- If you're not vegan, you can substitute the vegan cheese with traditional feta or a blend of cheeses for different flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 0mg