Vegetarian Moussaka with Mushroom Sauce Recipe
A delightful twist on the classic Greek moussaka, this vegetarian version combines the earthy flavor of mushrooms with a creamy, cheesy béchamel sauce and tender eggplant slices. Perfect for a cozy family meal or a special occasion, this dish is both comforting and wholesome.
Ingredients
| Ingredients | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 large, sliced into ½ inch thick slices |
| Cheddar cheese (grated) | ½ cup |
| Whole wheat bread crumbs | ¼ cup |
| Button mushrooms (chopped) | 250 grams |
| Garlic (chopped) | 2 cloves |
| Homemade tomato puree | 1 cup |
| Cumin powder (Jeera) | ½ teaspoon |
| Salt | To taste |
| Black pepper powder | For seasoning |
| Parsley leaves (chopped) | 1 sprig |
| Whole wheat flour (or corn flour or a mixture of corn and ragi flour) | 3 tablespoons |
| Milk | 1 ½ cups |
| Britannia cream cheese | ¼ cup |
| Salt | To taste |
| Black pepper powder | For seasoning |
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Greek
Course: One Pot Dish
Diet: Vegetarian
Instructions
Step 1: Prepare the Eggplants
To begin preparing your vegetarian moussaka, start with the eggplants. Slice the eggplants into ½ inch thick slices. Sprinkle them with salt and place them in a colander to rest for about an hour. This process helps draw out excess moisture from the eggplants.
After an hour, use a kitchen towel to gently pat the slices dry, removing any excess moisture. This will ensure that the eggplants cook up soft and tender without being soggy.
Step 2: Cook the Eggplants
In a large skillet, heat some oil over medium heat. Add the eggplant slices to the pan and cook them until golden brown and tender on both sides, about 4–5 minutes per side. Once cooked, place the slices on a paper towel-lined plate to absorb any excess oil.
For a healthier option, you can bake the eggplants. If baking, arrange the slices on a baking sheet, cover with aluminum foil, and bake at 180°C (350°F) for about 15 minutes, until soft and slightly browned.
Step 3: Make the Mushroom Sauce
To prepare the savory mushroom sauce, heat a teaspoon of oil in a skillet over medium heat. Add the chopped garlic and sauté for about 1 minute, until fragrant. Then, add the chopped mushrooms and cook them until they release their moisture and begin to brown.
Stir in the homemade tomato puree, cumin powder, black pepper, and salt. Let the mixture come to a boil, then reduce the heat and simmer for about 5–7 minutes until the sauce thickens. Turn off the heat and stir in the freshly chopped parsley. Set the sauce aside.
Step 4: Make the Bechamel Sauce
To create the creamy béchamel sauce, combine the whole wheat flour, milk, and Britannia cream cheese in a saucepan. Cook over medium heat, whisking constantly, until the sauce thickens and becomes smooth, about 5–7 minutes. Season with salt and black pepper to taste. Once thickened, remove the sauce from the heat and set it aside.
Step 5: Assemble the Moussaka
Preheat the oven to 180°C (350°F). Grease a baking dish with a light coating of oil to prevent sticking.
Start by sprinkling a thin layer of bread crumbs on the bottom of the baking dish. This will absorb any excess moisture during baking and help keep the moussaka from becoming soggy.
Layer the cooked eggplant slices at the bottom of the dish. Pour a generous amount of the mushroom sauce over the eggplant. Follow with another layer of eggplant slices, then pour the béchamel sauce over the top. Finally, sprinkle the grated cheddar cheese evenly over the entire dish.
Step 6: Bake the Moussaka
Place the assembled moussaka in the preheated oven and bake for about 20 minutes, or until the cheese has melted and turned golden brown.
Once baked, remove the moussaka from the oven and let it rest for about 10 minutes before serving. This allows the layers to set and makes slicing easier.
Step 7: Serve
Serve your vegetarian moussaka with a side of crusty garlic bread and a fresh salad for a complete meal. This dish also pairs wonderfully with a glass of crisp white wine or a refreshing iced tea.
Tips:
- Make-Ahead: You can prepare the eggplant and mushroom sauce ahead of time. Just store them separately in the refrigerator and assemble the moussaka when you’re ready to bake.
- Vegan Option: To make this dish vegan, substitute the cheddar cheese and cream cheese with plant-based alternatives, and use a non-dairy milk such as almond or soy milk for the béchamel sauce.
- Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes to the mushroom sauce for an extra kick.
This Vegetarian Moussaka with Mushroom Sauce is a hearty, flavorful dish that brings together layers of tender eggplant, savory mushroom sauce, and creamy béchamel, making it an absolute crowd-pleaser. Enjoy the rich flavors of this classic Greek-inspired dish in a healthier, vegetarian version!
