Indulge in the rich flavors of Greece with this delightful Vegetarian Moussaka featuring a luscious Mushroom Sauce that will leave your taste buds dancing! This hearty dish, layered with roasted eggplants, savory mushrooms, and a creamy bechamel topping, is perfect for impressing guests or enjoying a cozy family dinner. With just a little preparation, you can create a mouthwatering masterpiece that not only satisfies your hunger but also nourishes your soul. Ready to elevate your culinary skills? Dive into this recipe and discover how easy it is to bring a taste of the Mediterranean to your table!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large eggplants
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g mushrooms, sliced
- 1 can (400g) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Bechamel sauce (for topping)
Instructions
- Prepare the eggplants by washing and cutting them lengthwise into 1/2-inch thick slices. Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture and reduce bitterness.
- Preheat the oven to 375°F (190°C). Pat the eggplant slices dry with paper towels and brush them lightly with olive oil. Arrange on a baking sheet and roast for 20-25 minutes until golden and tender, turning once halfway through.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 8-10 minutes.
- Stir in diced tomatoes, dried oregano, cinnamon, salt, and pepper. Simmer the sauce for 15-20 minutes until it thickens and the flavors meld together.
- Prepare the bechamel sauce by whisking butter, flour, milk, and seasonings in a separate saucepan until smooth and thickened.
- In a large baking dish, layer roasted eggplant slices, then spread the mushroom tomato sauce evenly over the eggplant.
- Pour the prepared bechamel sauce over the top, ensuring it covers the entire surface evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and slightly bubbling.
- Remove from oven and let the moussaka rest for 15 minutes before serving to allow it to set and cool slightly.
- Slice into portions and serve warm, garnishing with fresh herbs if desired.
Tips
- Salt the Eggplants: Don’t skip the salting step for the eggplants! This process helps to draw out excess moisture and bitterness, resulting in a more flavorful dish.
- Roasting Technique: Make sure to turn the eggplant slices halfway through roasting to ensure they cook evenly and achieve that perfect golden color.
- Mushroom Variety: Feel free to mix different types of mushrooms like cremini, shiitake, or portobello for added depth of flavor in the sauce.
- Bechamel Sauce: For an extra creamy bechamel, whisk continuously while adding the milk to avoid lumps. You can also add a pinch of nutmeg for a warm, aromatic touch.
- Resting Time: Allow the moussaka to rest for at least 15 minutes before slicing. This helps the layers set, making it easier to serve and enhancing the overall flavor.
- Garnish: Consider garnishing with fresh herbs like parsley or dill before serving to add a pop of color and freshness to your dish.
Nutrition Facts
Calories: 103kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
