In Serbian, this type of dish is dubbed arrangement, since the way you make it is really arranging layers of veggies one on top of another. Given that you have all the ingredients you need, this is a perfectly easy and tasty meal to prepare for the whole family. Even for the family members who hate eggplant!
By the way, did you know eggplant is a fruit? With tomatoes in the recipe, this vegetarian eggplant moussaka has more fruits than veggies 🙂
The preparation time really means cutting the main veggies and leaving them salted for 30 mins. The salt makes the eggplant lose the bitterness, while the zucchini will lose the excess water. To skip this step, you can cut and bake the veggies in the oven, before making the moussaka. If you choose this way, the eggplant will be drier as opposed to the version number one. But it’s certain that both options will result in a delicious meal.
If you’re avoiding greasier, yellow cheeses like Gouda, you can replace it with mozzarella or another lighter type. If you’re going for a vegan version, choose a good melting vegan cheese.
This juicy vegetarian eggplant moussaka is bread-free, which is why I suggest it as a dinner meal. With a bowl of amazingly tasty arugula soup, you will have a full hedonistic experience.
Light vegetarian eggplant moussaka
Course: Main delightsDifficulty: Easy4
servings30
minutes30
minutesThis vegetarian moussaka is a great, light dinner for the whole family. It is packed with veggies which will be super tasty even for those who hate eggplant. Another great news: can be enjoyed as a cold dish, too!
Ingredients
1 large eggplant
2 medium zucchinis
4 medium tomatoes
300 gr cheese like Gouda
1 egg
100 ml yoghurt or greek yoghurt
Spices: basil and oregano
Olive oil to grease the pan
Directions
- Cut eggplants and zucchini into slices and sprinkle them with salt. Leave for around 30 mins, so that the eggplant loses its bitterness and zucchini some of its water.
- In the meantime, cut your tomatoes into thin circles. Cut the cheese into thin slices.
- After 30 mins, remove the excess water from your veggies and turn on the oven.
- Prepare a baking pan and grease it with a bit of olive oil.
- Start preparing your moussaka by placing layers: the first layer should be eggplant, followed by tomatoes sprinkled with basil and oregano. Add the zucchini layer and top it with yellow cheese cut into thin slices.
- Repeat until you have the material, finishing with a layer of cheese.
- Pour with the mixture of yoghurt, egg and olive oil.
- Bake until golden brown, approximately 30 minutes.