Moussaka

Today, I had Moussaka, a recipe that is my daughter’s favourite. She had tasted it in a Greek restaurant and wanted to try it at home. ‘Moussaka’…isn’t that name a mouthful! I kept repeating it a few time just to annoy my daughter…hehe!  She ignored it and took the initiatives to make it. (Yes, surely an aspiring cook!) She followed Martha Stewart’s recipe but converted it into a vegetarian version. I was just an onlooker, an encouraging mother punctuating her work with do’s and dont’s. It was fun!

Moussaka Classic Greek Moussaka is made by layering eggplant, potato and meat with white sauce. Doing some research, I found out this is a mix of Turkish and Balkan style. This eggplant version is different from the traditional preparation with the addition of other vegetables and topped with a simple cheese and egg mixture rather than a sauce. While it can be time consuming to prepare, you would find it a rewarding endeavor when completed.

It is quite easy to execute by following simple steps. This dish is almost like a lasagne with a load of vegetables but without the pasta. You know what it means…extra nutritious!

Moussaka vegetablesIngredients

  • 1 large egg plant
  • 1 zucchini
  • 1/2 green or red pepper
  • 1 cup parsley chopped
  • 4 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves
  • 1 tomato chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1 cup ricotta cheese
  • 1 large egg
  • salt and pepper
  1. Preheat oven to 350° F.
  2. Wash and cut eggplant and zucchini into rounds and chop pepper.
  3. Spread eggplant, zucchini and pepper on a baking tray and spray 2 tbsp olive oil.
  4. Sprinkle 1/2  tsp each salt and pepper.
  5. Bake it for 20 minute to dehydrate and cook the vegetables and set aside.
  6. Add remaining olive oil to a pan and cook onion and garlic on medium heat.
  7. Stir until they brown and add tomato and crush them as it cooks.
  8. Add tomato paste, parsley, oregano, cinnamon, 1/2 tsp each salt and pepper and saute for 5 minutes.
  9. In a bowl, mix ricotta, egg and a pinch of salt and pepper.
  10. Take an oven proof dish and arrange baked eggplant slices, zucchini,  and pepper in an overlapping layer.
  11. Add a layer of tomato mixture and vegetables again.
  12. Top with tomato layer and an even layer of ricotta mix.
  13. Bake this at 350° F in the oven for 20 minutes.
  14. Then, broil on high until top turns golden to brown.

Layering MoussakaIt needs constant attention when broiling on high because it tends to brown and burn in seconds. Our Moussaka got a bit scorched in places but it did not affect the taste a bit. I told my girl to ignore the colour and savour the rest.

A bite!It was baked in a casserole dish and served warm. This baked casserole is wholesome and filling so you don’t need any other dish to accompany it. Moussaka is a complete meal in itself!

It is not a familiar dish in our family but this piping hot dish created great interest. It has the taste of a mix of very familiar flavours approved by our palate. When it was served, no one had time to analyse it…because we were busy devouring it.

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About coconutcraze

I'm obsessed with coconuts!
This entry was posted in Baked, Brunch, Cheese, comfort food, International dishes, Main dish, Not just for kids and tagged , , , , , , , , . Bookmark the permalink.

28 Responses to Moussaka

  1. This looks lovely Sridevi! I have never had Moussaka before but as you state this seems like lasagne a little bit without the pasta. So the ricotta cheese is the topping layer? Love all the summer veggies! Yum! Tell your daughter that her work is impressive! Like mom, like daughter I guess hey? 🙂

    Liked by 1 person

  2. Looks really good! It’s a great way to eat more vegetables too. Gotta bookmark this!

    Liked by 1 person

  3. Malar says:

    Haven’t tasted this, it looks like a big treat!!

    Liked by 1 person

  4. Looks absolutely delicious. Like Mother, like daughter!

    Like

  5. coconutcraze says:

    Thank you, Aruna! If you meet her you will know how she is completely the opposite of me…even while cooking!

    Like

  6. This is beautiful! It’s so impressive to see you cooking out of your comfort zone. I love to do that and you really seem to have nailed it. Well done!

    Like

  7. coconutcraze says:

    Yes, I am coming out of my shell and trying new dishes. It helps to explore other cuisines and recreate the food I loved eating elsewhere. It is a nice feeling!

    Like

  8. Recently after seeing food network episode I happen to know this dish.. Like the way u recreated it with your touch

    Liked by 1 person

  9. Looks delicious! The melted cheese on the top is enough to make anyone swoon. I’m so craving a good casserole and I believe this would do the trick! yum!

    Liked by 1 person

  10. Really liked it and well-explained 🙂

    Liked by 1 person

  11. coconutcraze says:

    Thank you! You made me happy! 🙂

    Like

  12. Rupa G says:

    Never got to try moussaka being a vegetarian! Glad you showed this! It is almost a veggie lasagna!

    Liked by 1 person

  13. Rupa G says:

    Kudos to the budding chef !

    Liked by 1 person

  14. Wow this looks brilliant Sridevi….

    Liked by 1 person

  15. Padma says:

    The name is totally new to me:)…But it looks delicious..Thanks to your daughter who made you recreate it:)…But is it something like a lasagne?

    Like

  16. coconutcraze says:

    It is like Lasagne but without the pasta and is usually topped with a white sauce. Thank you, Padma. We like this recipe without starch for a change.

    Like

  17. Have heard about Mousakka in few cookery shows but never gave attention since the use of meat in it. Loved your vegetarian version 🙂 .. So you got a competitor at home 😉

    Liked by 1 person

  18. coconutcraze says:

    Thank you, Arasi! Absolutely no competition…she will do something only when she likes it.

    Like

  19. gradland says:

    This was so delicious, and really simple to make! Thank you!

    Liked by 1 person

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