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    You are in: Home / Recipes / Sort of Vegetarian Moussaka Recipe
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    Sort of Vegetarian Moussaka

    Sort of Vegetarian Moussaka. Photo by Karen Elizabeth

    1/1 Photo of Sort of Vegetarian Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Karen Elizabeth's Note:

    From Alison & Simon Holst "Very Easy Vegetarian Cookbook". Although I'm not a lover of eggplant OR mushrooms, I did enjoy this! Since I only had one small eggplant, I added in sliced zucchini (about 3 small, sliced lengthways), and because I love blue cheese, I added that to the cheddar cheese for the topping, using about half a cup of each. I'm posting the recipe as originally published, but I did enjoy my small changes! oh, also, the ingredient list separates the amounts of oil, salt, etc, I just add it as I need it! And I used the yoghurt option for the topping. As I typed, it occurred to me that a layer of thinly sliced tomatoes on top of the final eggplant layer (underneath the yoghurt topping), would probably be really nice! Try it!

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    Units: US | Metric


    1. 1
      Preheat the oven to 200°C.
    2. 2
      Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways).
    3. 3
      Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven.
    4. 4
      While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
    5. 5
      Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
    6. 6
      Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
    7. 7
      Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
    8. 8
      Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes.
    9. 9
      Serving suggestion : salad and crusty bread.

    Ratings & Reviews:


    Nutritional Facts for Sort of Vegetarian Moussaka

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.6
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 11.4 g
    Cholesterol 91.2 mg
    Sodium 737.3 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 1.3 g
    Sugars 4.1 g
    Protein 8.2 g

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