Vegetarian eggplant moussaka is a quick and easy side dish (or a whole meal!). Only 6 ingredients plus seasonings, 1 pan, plus about 1 hour. You in?
Ahhh the late summer!
Those perfect last few days to use up veggies like zucchini just before the fall arrives and we dive into the traditional overkill of mushroom and squash.
The way we like to honor this part of the year is in form of a delicious vegetarian eggplant moussaka. Just think, layers of eggplant, zucchini, and potatoes - baked together and crowned with a creamy topping.
The greatness of moussaka made with vegetables only is that it can be both a side dish or an entire meal. Completely up to you!
As far as we're concerned, this vegetarian moussaka is the real deal!
You probably already have all the ingredients for the vegetarian eggplant moussaka. Just in case, here's what you need in your pantry:
Eggplant and zucchini: all types of these vegetables work. You don't necessarily need to have them sweat out the extra fluid, however, use them immediately after peeling. (If you decide to have them sweat out the liquid, add a little water to the pan while baking.)
Potatoes: Russet are the best as they have lower water content than most potatoes. Other "drier" potato kinds also work.
Seasonings: paprika, salt, and pepper are all that's necessary. However, you can add or subtract seasonings based on your taste.
Here are quick directions for our eggplant moussaka.
Step 1. Peel and slice zucchini, eggplant, and potatoes. Season separately. Layer into an oiled pan, also separately.
Step 2. Bake 35 min. Cover with foil if needed. Take out and add heavy cream. Bake another 20 min.
Absolutely. Although it's tastier when warm.
Vegetarian moussaka is made with many different vegetables. However, we like the zucchini, eggplant, and potato combination the best.
Moussaka is usually topped with a combination of heavy cream, sour cream, cheese, eggs, or a combination.
A leafy greens salad and warm homemade bread.
If you make today's Vegetarian Moussaka with Eggplant and enjoy it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
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Prijatno and bon appetit!
(Adapted from recipe by S. Hajdarević)
Vegetarian Eggplant Moussaka
- 2-3 potatoes (drier kind like Russett) large, peeled, and diced into thin rounds
- 2 zucchinis medium, sliced lengthwise with ends off
- 1 eggplant medium, peeled and sliced
- 2 teaspoons parsley minced
- 2-3 tablespoons Vegetable oil (plus a little more for pan greasing) or sunflower, or coconut
- Salt and pepper to taste
- (Optional) paprika or other potato seasoning
- 6-7 ounces heavy cream
- (Optional) Egg
- Heat oven to 475°F (245°C). Combine seasonings and oil, and season each vegetable, but keep them separate.
- Layer vegetables in a greased baking pan (sized about 8x8inches), separately. Start with potatoes on the bottom, then zucchini on top of the potatoes. Finally, layer eggplant on top of the zucchini. Paint the top with a little bit of oil. Lower temperature to 400°F (200°C). Bake for 35-40 minutes, turning the pan around once or twice. Cover with foil if it starts blushing.
- In a bowl combine heavy cream with salt and pepper (to taste). (If using, also add an egg now.) Pour heavy cream on top of the moussaka equally. Bake an additional 15-20 minutes. Serve warm.