Mediterranean-Style Vegetable Moussaka Recipe

Name: Mediterranean-Style Vegetable Moussaka Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4
Ingredients: 1 tbsp oil; 2 medium potatoes peeled and sliced; 1 large eggplant sliced; 1 large onion copped; 1 clove garlic chopped fine; 1 zucchini chopped; 1 red pepper deseeded and chopped; 1/2 green pepper deseeded and chopped; 1 tbsp tomato puree; 1 tsp ground cinnamon; 14 oz. diced tomatoes; 5 oz red wine; 1 tsp dried oregano; 1/2 tsp allspice; 1/2 tsp nutmeg; 1 small bunch flat leaf parsley chopped, leaves only; salt; pepper; 2 tbsp butter; 2 tbsp flour; 1 1/4 cup milk; 1 egg lightly beaten; 2/3 cup cheddar cheese shredded; nutmeg grated

Recipes.net Team Published March 15, 2020

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Mediterranean-Style Vegetable Moussaka Recipe

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Moussaka traditionally uses lamb, but this vegetarian version uses the best of fall vegetables! Serve this dish with a side of Greek salad and a nice glass of wine.

How To Make Mediterranean-Style Vegetable Moussaka

1 tbsp oil
2 medium potatoes (peeled and sliced)
1 large eggplant (sliced)
1 large onion (copped)
1 clove garlic (chopped fine)
1 zucchini (chopped)
1 red pepper (deseeded and chopped)
1/2 green pepper (deseeded and chopped)
1 tbsp tomato puree
1 tsp ground cinnamon
14 oz. diced tomatoes
5 oz red wine
1 tsp dried oregano
1/2 tsp allspice
1/2 tsp nutmeg
1 small bunch flat leaf parsley (chopped, leaves only)
salt
pepper
2 tbsp butter
2 tbsp flour
1 1/4 cup milk
1 egg (lightly beaten)
2/3 cup cheddar cheese (shredded)
nutmeg (grated )

Rinse the potato slices and put them in a shallow dish with 2 tbs. water in a single layer.
Cover and microwave the slices for 5 minutes at high temperature.
Grease a crockpot and fill it entirely with the cooked potatoes.
Slice the eggplant into diagonal slices. Brush them with oil and fry them in several batches for a few minutes. Then drain them on paper towels and set them aside.
In a skillet, heat the oil and add in the onion and garlic. Cook them, stirring constantly for 5 minutes until they soften.
Increase the heat of the skillet and add in the zucchini and peppers. After a while, throw in the tomato puree and cinnamon.
After 1 minute, add in the tomatoes, red wine, oregano, and all other spices. Bring the skillet to a boil.
Reduce the heat of the skillet and let it simmer for 20 minutes until its contents form a thick sauce. Then add in the chopped parsley. Stir and add some salt and pepper for flavor.
In the crockpot, add a layer of the vegetable mixture followed by a layer of eggplant. Repeat this process until everything is cooked. Afterward, sprinkle all the cheese over the mixture. Alternatively, you can pour in some melted butter.
Add the flour and stir continuously. Add a little at a time, whisking continuously as you pour it in.
Remove the crockpot from heat and let it cool for several minutes.
Gently stir in the egg and reheat the crockpot. Add a pinch of salt and stir in another set of cheese.
Keep cooking until a smooth sauce forms. Once that’s done, remove the crockpot from heat. And then grate some nutmeg to pour into the sauce. Afterward, cook for 5 to 7 hours at low temperature.
Your Mediterranean-style vegetable moussaka is now ready. Enjoy your meal!

How To Make Mediterranean-Style Vegetable Moussaka

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Preparation Time: 10 mins

Cooking Time: 5 hrs

Total Time: 5 hrs 10 mins

Serves:

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Ingredients

1 tbsp oil
2 medium potatoes, peeled and sliced
1 large eggplant, sliced
1 large onion, copped
1 clove garlic, chopped fine
1 zucchini, chopped
1 red pepper, deseeded and chopped
1/2 green pepper, deseeded and chopped
1 tbsp tomato puree
1 tsp ground cinnamon
14 oz. diced tomatoes
5 oz red wine
1 tsp dried oregano
1/2 tsp allspice
1/2 tsp nutmeg
1 small bunch flat leaf parsley, chopped, leaves only
salt
pepper
2 tbsp butter
2 tbsp flour
1 1/4 cup milk
1 egg, lightly beaten
2/3 cup cheddar cheese, shredded
nutmeg, grated

Instructions

Rinse the potato slices and put them in a shallow dish with 2 tbs. water in a single layer.
Cover and microwave the slices for 5 minutes at high temperature.
Grease a crockpot and fill it entirely with the cooked potatoes.
Slice the eggplant into diagonal slices. Brush them with oil and fry them in several batches for a few minutes. Then drain them on paper towels and set them aside.
In a skillet, heat the oil and add in the onion and garlic. Cook them, stirring constantly for 5 minutes until they soften.
Increase the heat of the skillet and add in the zucchini and peppers. After a while, throw in the tomato puree and cinnamon.
After 1 minute, add in the tomatoes, red wine, oregano, and all other spices. Bring the skillet to a boil.
Reduce the heat of the skillet and let it simmer for 20 minutes until its contents form a thick sauce. Then add in the chopped parsley. Stir and add some salt and pepper for flavor.
In the crockpot, add a layer of the vegetable mixture followed by a layer of eggplant. Repeat this process until everything is cooked. Afterward, sprinkle all the cheese over the mixture. Alternatively, you can pour in some melted butter.
Add the flour and stir continuously. Add a little at a time, whisking continuously as you pour it in.
Remove the crockpot from heat and let it cool for several minutes.
Gently stir in the egg and reheat the crockpot. Add a pinch of salt and stir in another set of cheese.
Keep cooking until a smooth sauce forms. Once that's done, remove the crockpot from heat. And then grate some nutmeg to pour into the sauce. Afterward, cook for 5 to 7 hours at low temperature.
Your Mediterranean-style vegetable moussaka is now ready. Enjoy your meal!