Have you ever tried moussaka? It is a kind of lasagna with layers of eggplant and potato instead of pasta, it is very juicy and it is to die for. It is typical of the Balkans and the Middle East, but the version we know best is the Greek.

Although it is a dish that I am passionate about, it had been a long time since I had eaten it for two reasons: first, because it is quite laborious, and although I love to cook, I do not have time to spare, so generally I usually leave the most elaborate recipes for blog, on a day-to-day basis I prefer quick and simple things; second, one of the ingredients of the moussaka is lamb or beef and being vegan I don’t eat meat.

Ingredientes

Scale

  • 2 patatas
  • 2 tomates
  • 1 berenjena
  • Pan rallado (nosotros utilizamos de centeno)
  • Sal, pimienta negra y orégano al gusto
  • Aceite de oliva virgen extra
  • Bechamel vegana

Instructions

  1. Peel the potatoes, we cut them into slices half a centimeter thick and steam them for about 10 minutes, they have to be done but firm, so they don’t break. You can also fry them or cook them whole and chop them when they’re done.
  2. Cut the eggplants into thin slices and cook them a grill with a drizzle of olive oil. You can fry them if you prefer, they will be juicier.
  3. We have used some clay pots, but you can make it in the container that you like the most, in individual portions or in a great source for all. We add a little bit of salt and pepper to each layer because we didn’t add it during cooking.
  4. Place the potatoes on the bottom, on top a layer of tomatoes (raw) sliced the same thickness as the potato, the aubergines, the bechamel to taste (ours is vegan but you can make the original version), oregano and to finish breadcrumbs of rye For the breadcrumbs we have grated some 100% wholemeal rye bread that we had at home with a grater, but any bread is valid. For those of you who want a vegetarian version you can add cheese, although we recommend that you try it as is, you will be surprised!
  5. With the oven previously preheated, we put our cazuelitas in the oven with heat up and down, on a rack at medium height, at 200 degrees for about 5 or 10 minutes so that it browns a little , and enjoy!
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