How To Make Easy Vegan Moussaka
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large eggplants
- 2 medium potatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 3 tbsp olive oil
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 180°C (350°F). Slice the eggplants and potatoes into 1/4 inch thick rounds.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent.
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Add the crushed tomatoes, tomato paste, dried oregano, dried thyme, dried basil, ground cinnamon, salt, and pepper to the skillet. Cook for 10 minutes, stirring occasionally.
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In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced eggplant and potato rounds and cook until lightly browned on both sides.
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In a baking dish, spread a layer of the tomato sauce, followed by a layer of eggplant and potato rounds. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce on top.
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Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
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Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.
Nutrition
- Calories : 295kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 199mg
- Total Carbohydrates : 53g
- Dietary Fiber : 15g
- Sugar : 16g
- Protein : 7g
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