Greek cuisine is well-known and like globally for its rich taste. Meat & poultry is a bigger part of Greek cuisine but there are many great vegetarian dishes too. Vegetarians & non-vegetarians alike always appreciate this one here.
This recipe is not so difficult to cook but takes a long time surely to cook; I liked this recipe from allrecipes.com. This is one Greek dish which is quite well-known and people who have still not tasted it would love to cook & taste it.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
30 mins 1 hour 1 hour 30 mins 4 Servings
Eggplant – large ½ (half-inch thick slices with skin)
Zucchini – ½ (thinly sliced)
Potato – medium 2 (peeled, thinly sliced, kept in water but pat dry prior to frying )
Onion – 1 (thinly sliced)
Garlic – 1 (sliced)
Carrots – 1 cup (peeled & finely chopped)
Tomato – 5 (whole, peeled, chopped)
Parsley or cilantro – 1 tablespoon + ½ teaspoon
Olive oil – 2 teaspoons
Butter – 2 ½ teaspoon
White vinegar – ½ tablespoon + ¼ teaspoon
Salt per taste
Ground black pepper
Dried oregano – ½ teaspoon
Feta cheese – ½ cup + 1 tablespoon (crumbled)
All purpose flour – 1 tablespoon + ½ teaspoon
Milk – 2/3 cup + 2 teaspoon
Ground nutmeg – 1 pinch
Egg – 1 (beaten)
Parmesan cheese – 1/8 cup + 1 teaspoon
- Preheat oven to 190°C (375°F).
- Sprinkle the eggplant slices with salt and let it sit for 30 minutes, then rinse well and pat dry.
- Heat oil in a large pan or skillet and cook eggplant slices & zucchini slices first, once cooked & browned on both sides, take out on a paper towel lines plate to absorb all excess oil. Now add some more oil and fry the potato slices till soft & well browned on both sides for about 5-6 minutes. Using slotted spoon take out on paper towel lined plate.
- Sauté onion & garlic in the pan now till they become golden brown, now add vinegar and bring to a boil, after this add & stir in tomato, parsley & oregano. Cover and cook on low heat, simmer for 15-20 minutes.
- Now layer 1/3 of eggplant, 1/3 zucchini, ½ potato, ½ onions & ½ feta cheese on a 13×9 baking dish and then pour over the tomato mixture, keep layering like this and end with eggplant layer at top. Cover & bake for 25 minutes.
- Now in a saucepan stir in butter, milk & flour and bring to a boil. Keep whisking constantly till its thick & smooth. Season with nutmeg & pepper and take off heat, cool it & add beaten egg. The sauce should be smooth.
- Pout this sauce over the vegetable and s along with Parmesan cheese & bake uncovered for 30 minutes.
Note: Delicious Greek Moussaka is ready to serve, goes very well with salad. Bon Apatite!