Vegetarian moussaka
Here is a vegetarian variation of the moussaka recipe. You will love and rediscover this traditional Greek dish.
1. Wash and cut the eggplants into slices (do not peel). Flour them lightly. Heat 3 tablespoons of oil and brown the eggplant slices on each side. Drain on paper towels. Set aside.
2. Peel and chop the onions. Wash, dry and cut the tomatoes into slices. Heat 2 tablespoons of oil in the pan and fry the onions. Add the tomatoes, salt and pepper. Cook for 5 minutes, stirring. Pour 15 cl of beef stock.
3. Bake for 10 minutes, stirring regularly. Preheat the oven to 180°C (th. 6).
4. Drain the mozzarella and cut into slices. Oil a baking dish. Assemble the moussaka alternating a layer of eggplant, a layer of tomatoes and onions. Finish with a layer of eggplant. Sprinkle the remaining stock. Top with mozzarella.
5. Add freshly ground pepper. Bake for 25 minutes. Wash and dry the coriander and decorate the dish. Serve immediately.
Our cooking tip: You can also replace the beef stock with a vegetable one.
Photo credit: Sucré Salé
