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Light, Vegetarian & Gluten Free Moussaka

Yields10 ServingsPrep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

Is possible “moussaka” to be a light dich? Yes!!! Vegetarian & gluten free though, because I love eggplant and zucchinis...

 10 medium size potatoes
 3 zucchinis
 3 eggplants
 800 g white mushrooms
 3 tomatoes
 6 tbsp parsley, finely chopped
  cup cup oil, preferably extra virgin olive oil
  cup warm milk
 100 g grated cheese (graviera, kasseri, kefalotyri, gouda, mozzarella, etc.)
 oregano fresh or dry
 salt
 pepper
 nutmeg
1

Wash the potatoes well and boil them whole.

2

Cut the eggplants into slices and put them in water with salt to reduce the bitterness.

3

Cut the zucchinis into slices.

4

About half of amount of the oil, we use it to sprinkle the slices of zucchini and the eggplant.

5

Spread the zucchini on a baking pan, sprinkle them with oil and, if desired, salt them. Grill them in the oven. When they are done from one side, turn them over, so both sides to be done.

6

Drain very well the slices of the eggplants that we had in the water with salt. Spread them on the baking pan and sprinkle them with oil. Salt is not necessary because the water had. Grill them in the oven. When they are done from one side, turn them over, so both sides to be done.

7

If you want, you can grill also half of the boiled potatoes, cut into slices. Personally, I don't grill them.

8

Keep everything aside until making the mushroom sauce.

9

Prepare the sauce with the mushrooms. Grate the tomatoes or blender them with food processor.

10

Cut the mushrooms into small pieces/slices.

11

Cut also the onion into small pieces. You can cut the onion in a food processor, but cutting them by knife, gives the onion more sweetness when sauté them.

12

Chop the parsley.

13

In a sauce pan, sauté onion, with the oil that left.

14

Continue and sauté the mushrooms. If you want, you can add a shot of red wine in the end. Add the crushed tomatoes, oregano, season with salt and pepper and let them boil for a few minutes so that most of liquids will evaporate and the sauce become thicker.

15

Just before turning off the heat from the sauce, add the parsley.

16

Slightly grease a baking pan approx. 30X40cm/12X16” inches. Use the baking pan that you’ve already grilled the zucchinis and eggplants in.

17

Cut in slices, half of the boiled potatoes and lay them on baking pan. Continue with a lay of eggplants and a lay of zucchinis.

18

Then spread the sauce with the mushrooms and continue with layers of the remaining slices of eggplants and the remaining slices of zucchinis.

19

Place the boiled potatoes, milk, salt, pepper and nutmeg in a saucepan and mash them with the puree tool. If necessary, add a little hot water for dilution or lukewarm milk if you want it richer in taste.

20

At the end, add half the amount of grated cheese, mix and spread it on top of vegetables in the baking pan. Sprinkle on top with the rest of the cheese.

21

Bake it at 200°C / 400°F for 40 minutes until golden brown on top.

Nutrition Facts

Servings 0