Vegetarian Moussaka with Mushrooms Sauce Recipe

Name: Vegetarian Moussaka with Mushrooms Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Greek
Ingredients: 1 piece Eggplant (1 Brinjal (Baingan / Eggplant)); ½ cup Cheddar Cheese (1/2 cup Cheddar cheese grated); ¼ cup Wheat Breadcrumbs (1/4 cup Whole Wheat Bread crumbs); 250 g White Button Mushrooms (250 grams Button mushrooms chopped); 2 cloves Garlic (2 cloves Garlic chopped); 1 cup Tomato Purée (1 cup Homemade tomato puree); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); 0 pieces Table Salt (Salt to taste + Salt to taste); 0 pieces Black Pepper (Black pepper powder for seasoning + Black pepper powder for seasoning); 1 sprig Parsley (1 sprig Parsley leaves chopped); 3 tbsp Wheat Flour (3 tablespoons Whole Wheat Flour or corn flour or (corn flour + ragi flour)); 1 ½ cup Whole Milk (1 1/2 cups Milk); ¼ cup Cream Cheese (1/4 cup Britannia Cream Cheese)

Vegetarian Moussaka with Mushrooms Sauce Recipe - Continental Food Recipes (Greek)

60 minGreek

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making the Eggplant Moussaka with Mushroom Sauce, we will first prepare the eggplants. First cut the eggplants into 1/2 inch thick slices. Sprinkle some salt and keep it aside in a colander for about an hour.
2After an hour, dry the eggplants using a kitchen towel. The next step is to cook the eggplants.
3Preheat a skillet on medium heat, grease the pan with oil and place the sliced eggplants in the oil and cook them until browned and soft on both sides. Once cooked, place them on a paper towel to drain the excess oil.
4Cooking the eggplants on the skillet, gives it a soft texture as opposed to baking them in the oven. If you plan to bake your eggplants, make sure you cover them with an aluminum foil so it does not dry out.
5Preheat the oven to 180 C. Grease a baking dish with oil and keep aside.
6In the next steps we will make the mushroom sauce and the bechamel sauce, the two most important sauces for the moussaka
7To make the mushrooms sauce, heat a teaspoon of oil in a skillet over medium heat. Add the chopped garlic and mushrooms and stir fry them until the mushrooms begin to release the water. Add the homemade tomato puree, the salt, cumin and black pepper. Give the mushrooms sauce a brisk boil until the mixture thickens. Once you have a thick sauce, turn off the heat and keep aside. Stir in the chopped coriander leaves.
8For the bechamel sauce, add all the ingredients into a saucepan and cook the sauce until it thickens. Once the sauce is thick, turn off the heat and keep the sauce aside.
9Our final step to make the moussaka is to assemble the dish and bake it in the oven.
10In a greased baking dish, sprinkle some breadcrumbs, this will help absorb the extra juices that come out when baking the moussaka.
11Place a layer of cooked eggplants at the bottom, pour some mushroom sauce over this later. Next layer it with eggplants again and pour the bechamel sauce over. Finally sprinkle it with cheese on the top.
12Bake the moussaka in the preheated oven for about 20 minutes until the cheese melts and turns golden brown. Once done, remove from the oven and allow it to rest for about 10 minutes before you serve.
13Serve the Eggplant Moussaka with a Crusty Garlic Bread and a salad by the side.