Vegetable moussaka
Vegetable moussaka
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Διατροφική αξία ανά μερίδα
Vegetable moussaka
Υλικά
For the Vegetable Layers
- 4 large eggplants
- 4 zucchini
- 4 potatoes
- 100 g kefalograviera cheese, grated
- Olive oil for brushing the vegetables
- 30 g fresh butter, melted
- Salt and pepper
For the Tomato Sauce
- 4 ripe tomatoes, grated
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 sprigs fresh basil, leaves only, finely chopped
- 80 ml olive oil
- Salt and pepper
For the Béchamel Sauce
- 100 g butter
- 100 g all-purpose flour
- 1 L milk
- 60 g Parmesan cheese, grated
- 1 egg yolk
- A pinch of nutmeg
- Salt and white pepper
Εκτέλεση
For the Tomato Sauce
Heat the olive oil in a saucepan and sauté the garlic and onion until softened and fragrant. Add the grated tomatoes, season with salt and pepper, and flavor with the fresh basil. Stir well, reduce the heat, and simmer for about 30 minutes, until the sauce thickens and most of the excess liquid has evaporated.
For the Vegetables
Wash and thoroughly dry the vegetables, then slice them into even rounds.
Lightly grease baking trays with olive oil and brush the vegetable slices with a little olive oil as well. Season with salt and pepper and arrange them in a single layer on the trays. Bake in a preheated oven at 200°C (390°F) for 10–12 minutes, until slightly tender without taking on too much color.
For the Béchamel Sauce
Warm the milk and set it aside.
Melt the butter in a saucepan and add the flour. Stir continuously with a wooden spoon until lightly toasted and fragrant.
Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Reduce the heat and season with salt, white pepper, and freshly grated nutmeg.
Once the béchamel has thickened and become smooth and velvety, remove it from the heat. Add the egg yolk and half of the grated Parmesan, stirring continuously until fully incorporated.
Assembly
Lightly grease a baking dish and begin assembling the moussaka with a layer of potatoes. Sprinkle with a little kefalograviera cheese, then add a layer of zucchini followed by a layer of eggplants.
Spread the tomato sauce evenly over the vegetables and continue with a second layer of potatoes, zucchini, and eggplants, sprinkling a little kefalograviera between the layers.
Gently press down the layers with a spatula to create an even surface.
Spread the béchamel evenly over the top. Sprinkle with the remaining kefalograviera cheese and drizzle with a few drops of melted butter.
Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until the top is golden brown.
Allow the moussaka to rest for at least 15 minutes before cutting and serving.
Toast the flour well when preparing the béchamel sauce to eliminate its raw taste and enhance the buttery flavor.
To reduce the bitterness of the eggplants, soak the slices in salted water for 30 minutes. Rinse thoroughly, pat dry, and proceed with the recipe.
For a more intense aroma, add extra fresh basil between the vegetable layers.
