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Vegetarian mushroom moussaka recipe
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Mouthwatering vegetarian Greek dish, a taste of the Mediterranean.
Ingredients:
  • 3 (about 1.3kg) eggplants
  • 160ml (2⁄3 cup) extra virgin olive oil
  • 1kg (4-5) desiree potatoes, peeled
  • 600g Swiss brown mushrooms, thinly sliced
  • 1 brown onion, coarsely chopped
  • 6 garlic cloves, crushed
  • 4 fresh thyme sprigs
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground allspice
  • 60ml (1/4 cup) red wine
  • 500ml (2 cups) tomato passata
  • 150g silverbeet, thick stalks removed, leaves shredded
  • 910ml (32⁄3 cup) milk
  • 1.25 gm ground nutmeg
  • 2 fresh or dried bay leaves
  • 110g butter
  • 115g (3/4 cup) plain flour
  • 90g (1 1/4 cups) shredded parmesan
  • 3 eggs, lightly whisked
Instructions:
  • Preheat the oven to 210°C/190°C fan forced and line 2 large baking trays with baking paper.
  • Slice the eggplant lengthwise into thin 5mm slices. Brush both sides of the slices with half of the oil and lay them on the prepared baking trays. Sprinkle with salt and bake for 25-30 minutes until the slices are tender and golden.
  • Place the potatoes in cold water in a saucepan, bring to a boil, and cook for 15-20 minutes until just tender. Drain, let cool slightly, and slice into 5mm-thick slices.
  • In a large frying pan over medium-high heat, heat up 1 tablespoon of the oil. Add one-third of the mushrooms and cook, stirring occasionally, for 3-4 minutes until they are golden. Transfer the cooked mushrooms to a bowl and repeat the process with the remaining mushrooms using 2 tablespoons of oil in each of the next 2 batches.
  • Heat 1 tablespoon of oil in a frying pan over medium-high heat. Sauté onion until soft, about 4-5 minutes. Stir in garlic, thyme, cinnamon, and allspice and cook until fragrant, about 1 minute. Pour in red wine, increase heat, and cook until slightly reduced, about 3-4 minutes. Return mushrooms to the pan, add passata, and bring to a boil. Simmer for 5 minutes until thickened. Stir in silverbeet and cook until wilted, about 2-3 minutes. Season to taste.
  • Grease a 6cm-deep, 25 x 30cm baking dish with oil. Spread half of the mushroom mixture in the dish. Layer half of the potato slices on top, followed by half of the eggplant. Repeat with the remaining mushroom mixture, potato, and eggplant for delicious layers of flavor.
  • Gently warm up the milk with nutmeg and bay leaves in a saucepan until nearly boiling (avoid boiling). Then, strain the mixture through a fine sieve into a heatproof jug, removing any solids.
  • In a saucepan over low heat, melt butter. Stir in flour gradually and cook for 1-2 minutes until combined. Remove from heat. Slowly whisk in milk, then return to medium heat. Add cheese and whisk for 2-3 minutes until thickened. Remove from heat and whisk in eggs.
  • Drizzle the luxurious bechamel sauce over the luscious eggplant layer. Bake until gloriously golden for about 45 minutes. Allow it to rest for 30 minutes to achieve the perfect temperature for slicing and serving.

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