Looking for a hearty and flavorful vegetarian dish that will satisfy your cravings while keeping things healthy and delicious? Look no further than our Vegetarian Aubergine Moussaka recipe! This Mediterranean-inspired dish is a comforting casserole of eggplant, flavorful tomato sauce, and a creamy bechamel topping that’s sure to become a family favorite. Packed with nutritious ingredients and bold flavors, this dish is perfect for a cozy dinner at home or for entertaining guests. Let’s dive into the recipe and create a mouthwatering meal that’s both satisfying and nourishing.
**Vegetarian Aubergine Moussaka Recipe**
**Ingredients:**
– 2 large aubergines, sliced into 1/4 inch rounds
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can of chopped tomatoes (400g)
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– 1 teaspoon of smoked paprika
– Salt and black pepper to taste
– 2 tablespoons of olive oil
**For the bechamel sauce:**
– 2 tablespoons of butter
– 2 tablespoons of all-purpose flour
– 2 cups of milk
– 1/2 cup of grated Parmesan cheese
– Salt and nutmeg to taste
**Instructions:**
1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the aubergine slices on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the slices are golden brown and tender. Remove from the oven and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until soft and fragrant, about 5 minutes. Add the diced bell pepper and cook for another 3-4 minutes.
3. Stir in the chopped tomatoes, dried oregano, dried basil, smoked paprika, salt, and black pepper. Simmer the sauce for 10-12 minutes, allowing the flavors to meld together.
4. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until the mixture turns pale golden. Gradually pour in the milk while whisking continuously to avoid lumps. Cook the sauce until it thickens, then stir in the grated Parmesan cheese. Season with salt and a pinch of nutmeg.
5. To assemble the moussaka, layer half of the roasted aubergine slices in a greased baking dish. Top with half of the tomato sauce, then repeat with another layer of aubergines and tomato sauce. Pour the bechamel sauce over the top and spread it evenly.
6. Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly. Allow the dish to cool slightly before serving.
Enjoy your Vegetarian Aubergine Moussaka warm, garnished with fresh herbs like parsley or basil for an extra burst of flavor. This dish pairs perfectly with a green salad or some crusty bread for a complete and satisfying meal. Whether you’re a vegetarian looking for a new favorite recipe or simply want to explore healthy eating options, this moussaka is sure to impress with its rich textures and vibrant flavors. Treat yourself to a taste of the Mediterranean with this comforting and nutritious dish!
