I was looking yesterday for a vegetarian Moussaka recipe to accompany veal escalope. All the recipes I found contained legumes and as we had eaten the night before, I wanted to make a recipe without. Here is my adaptation of vegetarian moussaka.
- 1 large eggplant
- 2 potatoes, thinly sliced
- 1 large onion, sliced
- 1 tomato
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1/4 cup flour
- 1 teaspoon dried oregano and thyme
- 1 teaspoon harissa sauce (optional)
- salt and pepper to taste
- 1/4 cup grated Parmesan, mozzarella or emmental cheese
- 1 1/4 cup of milk
- 1 1/2 tablespoons butter
- 2 tablespoons flour
- 1 egg
- salt, pepper and paprika
- Wash and slice the eggplant into slices about 1 cm. Sprinkle eggplant slices with salt and let drain for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 F. Coat the eggplant slices with flour and lay them on a baking sheet lined with parchment paper. Bake 30 to 40 minutes.
- Meanwhile, heat a little oil in a frying pan and brown the sliced potatoes, then drain.
- In the same pan, saute the onion and garlic, then add the diced tomato, dried herbs and harissa sauce. Simmer about 10 minutes.
- In a 13×9 inch baking dish, spread a layer of eggplant and potatoes. Add a thick mixture of onions and tomato and finish with a layer of eggplant and potatoes.
- Combine butter, flour and milk in a saucepan. Bring to a gentle boil, whisking constantly. Season with pepper and nutmeg and paprika. Remove from heat, let cool for 5 minutes then add the beaten egg and mix. Pour the sauce over the dish and sprinkle cheese on top. Bake 25-30 minutes.
[Box type = “info”] Do you know that the eggplant skin contains large amounts of anthocyanins, which makes eggplant an excellent antioxidant. [/ Box]