After spending some time in Athens I realized I never posted any moussaka recipes yet, so hereby please find a vegetarian moussaka recipe based on lots of herbs, veggies and a smooth bechamel sauce.

55 minutes
Average
0 – 5 euro pp

Ingredients for 2 pers.:

  • 200 g vegetarian mince
  • 250 g wild mushrooms
  • 6 large potatoes
  • 1 tin tomato cubes
  • 1 large eggplant
  • 1 onion
  • 1 garlic clove
  • fresh nutmeg
  • powdered paprika
  • salt and pepper
  • fresh sage
  • 2 bay leaves
  • 100 g feta cheese
  • 50 g parmesan cheese
  • 2 tablespoons flour
  • 200 ml milk

How to prepare it:

Peel and shred the onion. Peel the garlic, cut it over half and remove the root. Chop the mushrooms. Finely chop the sage. Peel the potatoes and put it on the heat with a good layer of water. Bring the potatoes to a boil and cook them for 10 minutes. Put a deep pan on the heat and heat up some oil. Add the onions and mushrooms as soon as the oil is warm. Bake the mushrooms for about 5 minutes and then add the sage, quite a bit of paprika, tomato cubes and the vegetarian mince. Also press the garlic in the pan and place the bay leaves in the sauce. Let the sauce simmer quietly for 20 minutes.  Remove the bay leaves from the sauce at the end.

 

In the meantime, you can cut the eggplant into thin slices and fry briefly with some olive oil. This ensures that the eggplant has absorbed all the moisture and will not extract too much moisture from the sauce. Dry the eggplant with some kitchen paper.

 

Now drain the potatoes and let them cool down a little bit. Then cut them into thin slices.

 

You can now start with making the bechamel sauce; put some butter in a saucepan. Add 2 tablespoons of flour here (once the butter has melted). Stir well so that everything clumps together. Pour in a little milk and stir again, keep pouring the milk until you get a soft, smooth sauce. Add a lot of pepper and parmesan cheese now. Melt the cheese, stir regularly.

 

Start building the moussaka. Cover the bottom with a layer of eggplant. Add a bit of the tomato sauce and divide over the eggplant. Put a layer of potatoes over it now and then a layer of eggplant and a layer of tomato sauce. End with a layer of tomato sauce.

Pour over the bechamel sauce and crumble the feta over the sauce. Grate some nutmeg over the dish and place the moussaka under the grill for about 15 minutes.