Vegetable Moussaka

Vegetable Moussaka is a delightful vegetarian twist on the classic Greek dish, featuring layers of roasted vegetables and a creamy béchamel sauce. Perfect for a hearty breakfast, it's both nutritious and satisfying.

Ingredients

• Eggplant - 1 medium
• Zucchini - 1 medium
• Potato - 1 medium
• Red bell pepper - 1
• Onion - 1 small
• Garlic - 2 cloves
• Tomato sauce - 200 grams
• Olive oil - 3 tablespoons
• Oregano - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 100 grams
• Milk - 200 ml
• Butter - 30 grams
• Flour - 30 grams
• Nutmeg - a pinch
• Parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant, zucchini, and potato into thin rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
3. Rinse the salted vegetables and pat dry with a paper towel.
4. In a pan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and garlic until translucent.
5. Add the chopped red bell pepper, oregano, cinnamon, salt, and pepper. Cook for another 5 minutes.
6. Stir in the tomato sauce and simmer for 10 minutes. Set aside.
7. In a separate skillet, heat 1 tablespoon of olive oil and sauté the eggplant and zucchini slices until golden brown. Set aside.
8. Boil the potato slices for about 5 minutes until slightly tender. Drain and set aside.
9. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
10. Gradually add the milk, whisking continuously until the sauce thickens. Add a pinch of nutmeg and salt to taste.
11. In a baking dish, layer half of the potato slices, followed by half of the eggplant and zucchini, then the sautéed vegetable mixture. Repeat the layers.
12. Pour the béchamel sauce over the top layer and sprinkle with crumbled feta cheese.
13. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
14. Let cool for a few minutes, garnish with parsley, and serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the vegetables.
• High in fiber, promoting digestive health.

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