Vegetarian moussaka recipe | Jamie Oliver aubergine recipes (2024)

FAQs

Why is my moussaka watery? ›

A common pitfall when making moussaka is cutting into your finished casserole to find a runny mess. It is important that the eggplant is properly prepared before layering it between the sauces. Follow the instructions to “sweat” the slices with salt.

Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's well worth the effort! This is serious comfort food – a low carb one at that!

Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy béchamel sauce on top. Each layer stays distinct and bakes into a truly luxurious dish.

What is the difference between Turkish, or Greek Moussaka? The Turkish version is not layered and baked. It resembles more of a stew with eggplant, tomato, onions, and minced meat that is served with pilaf.

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Béchamel, or white sauce, is a cooked mixture of butter, flour, and milk. It is one of five mother sauces, a rich, flavorful base that can be used on its own or to create different sauces. Béchamel is used in dishes like mac and cheese, lasagna, and cheese souffle to add a wonderfully creamy element.

Plenty of oil and a a high temperature (220c fan), will get a good texture. A generous amount of salt for taste - it's just one of those vegetables that needs it to bring out the flavour.

The top layer of Greek moussaka is made of béchamel sauce. The sauce consists of roux (a mixture of butter and flour). Milk or cream is whisked with the roux to make a rich white sauce. Sometimes egg yolks and cheese are stirred into the sauce to make it even richer.

While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

What's the difference between aubergine and eggplant? ›

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

History of Moussaka: Moussaka has an interesting history. Its origins are traced back to the Middle East, and the dish was likely brought to Greece during the Ottoman Empire. The modern Greek version, which includes layers of eggplant and bechamel sauce, was created by Nikolaos Tselementes, a Greek chef, in the 1920s.

An early version of moussaka is mentioned in a 13th-century manuscript, but bechamel sauce is a more modern addition. Extra vegetables such as courgette can be added to the dish. Prior to the publication of Odigos Mageirikis, Kremezi claims, 'there was no moussaka as we know it today.

A classic family-friendly dish from the Mediterranean, moussaka is classic comfort food, which we happily eat all year round. It consists of layers of pan-fried eggplant, a thick, rich lamb-tomato sauce, and a topping of deliciously creamy bechamel sauce.

Many wonder what the difference is between moussaka and lasagna, and it's quite simple! Lasagna is made with layers of pasta, while moussaka is made with layers of vegetables. There are variations of eggplant moussaka, some use potatoes or even zucchini squash.

Today's recipe is the ultimate Greek comfort food: pastit*io, a Greek pasta recipe that's made with creamy bechamel sauce and a flavorful meat sauce. Just like classic moussaka, this recipe is a labor of love but so worth it!

Definition: Moussaka is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce; however, other favorites call for potatoes, zucchini, or a combination of vegetables.