Moussaka is a traditional Greek dish made by layering brinjal slices with minced meat sauce, covering with white sauce and cheese and baking it. I basically look upon it as a pasta-less lasagna. I have created a vegetarian version of this classic dish by replacing minced meat with soya granules and adding layers of zucchini and potatoes. The result is an extremely flavourful dish packed with nutrients. This dish is a refreshing change from the regular meals and a great way of adding vegetables to your meals in a tasty way. So here goes the recipe.
- For the vegetable layers:
- Baigan ( Eggplant / Brinjal ) - 3 thin and long
- Zucchini - 1 small
- Potatoes ( Aloo / Batata ) - 2 medium
- Olive Oil - 1 tbsp
- For the soya-tomato sauce
- Soya Granules - 1.5 cups
- Onions - 2 large (thinly sliced)
- Garlic - 2-3 cloves
- Tomatoes - 1 small (fine chopped)
- Capsicum ( Shimla Mirch / Green Bell Peppers ) - 1 small (fine chopped)
- Water - 3 cups (for boiling the soya granules)
- Salt - To taste
- Black Pepper Powder ( Kaali Mirch ) - 1/2 tsp
- Oregano / Italian Seasoning - 1 tsp
- Chilli Flakes - 1/4 tsp
- Olive Oil - 1 tbsp
- For the topping
- Butter - 1 tbsp
- Garlic Butter - 1/2 tbsp
- Maida ( All purpose Flour ) - 1 tbsp
- Milk - 2 cups
- Salt - To taste
- Black Pepper Powder ( Kaali Mirch ) - 1/8 tsp
- Mustard Sauce - 1 tsp (optional)
- Mozarella Cheese - 50- 100 gms (grated) as preferred
- Cheddar Cheese - 25 gms (grated)
Preparing the vegetables:
1. Slice all the brinjals and zucchini into slices of height not more than ½ cm. Slice the potatoes into slices of height ¼ cm. If the potato slices are big in size you can cut each into 2 parts.
2. Place the brinjal slices in a colander and salt them. Place the colander over a wide pan and leave for 15-20 minutes so that the excess moisture can drain away.
3. Rinse the eggplants and dry them.
4. Place a non-stick tawa on medium flame and drizzle some olive oil on it.
5. Spread the zucchini slices on it and roast till they turn golden brown from underneath. Now flip them and roast till they turn golden brown from the other side as well.
6. Repeat step 5 with potato and brinjal slices as well. Keep aside.
For the soya-tomato sauce:
1. Soak the soya granules in hot water for 10 minutes. Squeeze out the water and keep aside.
2. In a frying pan, heat 1 tbsp olive oil.
3. Add the onions and fry till they become translucent.
4. Add the chopped capsicum and garlic and sauté till the onions become light brown.
5. Add the chopped tomato and sauté for 2-3 minutes.
6. Now add the tomato puree and all the spices. Mix well and let it come to a boil.
7. Now add the soya granules along with 1-2 tbsps of water. Simmer for 7-8 minutes till the sauce thickens.
For the white sauce:
1. Melt the butter in a pan.
2. Add in the flour and cook for a minute till it turns slightly brown.
3. Now, slowly add the milk while stirring continuously. Ensure that no lumps form.
4. Add grated cheddar and stir. Let it come to a boil and thicken.
5. Add the mustard sauce, salt and pepper and cook for another minute. Remove from flame.
1. Lightly grease a baking dish.
2. Arrange a layer of brinjals at the bottom of the dish.
3. Top with a layer of the soya-tomato sauce. Use ½ the amount of sauce prepared.
4. Add a layer of zucchini and potato slices.
5. Add a layer of the remaining soya-tomato sauce.
6. Finish with a final layer of zucchini, potatoes and brinjals (if any left).
7. Pour the white sauce over this vegetable layer. Ensure that the sauce fills all the corners, sides and any gaps in the top vegetable layer.
8. Sprinkle the grated mozzarella on top.
9. Bake in a pre-heated oven for 20-30 minutes.
10. If it is not browned nicely on the top, you can grill for 5-10 minutes to get a nice browning.
11. Let it rest for 15-20 minutes in the oven before serving.
Salting the brinjal slices helps remove the some of the bitterness of the eggplant.