Before I knew about my allium allergy, one of my favorite Greek dishes was Vegetable Moussaka.  Here is what my memory of that dish produced as far as a recipe.  It is kind of like a White Greek Lasagna with vegetables, no noodles and a delicious béchamel sauce. My version has roasted eggplant, zucchini, potatoes, and carrots.  This recipe is time consuming.  Breaking it down into smaller bites is recommended.  For example, I make or use left-over mashed potatoes a day or so before.  I roast the veggies a day or so before.  If you want to do it in one day, plan for at least 4 hours.

Believe me, it is worth the work!

I created a shopping list for your convenience.

Click here for link to the pdf.

Ingredients:

For Layers

  • 2 Cups of Mashed Potatoes (leftover or fresh)
  • 1 ½ lbs Zucchini (About 3 Medium) Sliced Thin
  • 1 ½ lbs Russet Potatoes (About 3 Large) Peeled and Sliced Thin
  • 2 lbs Carrots, Thinly Sliced Length Wise
  • 3 lbs Small Eggplants
  • ½ Cup Crumbled Feta Cheese (Sheep or Goats Milk or appropriate cheese substitute)
  • 8 Tbsp Grated Pecorino Romano (From Sheep or appropriate cheese substitute)

 

For Filling

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Celery & Carrots Minced (3 stalks of celery and 4 baby carrots)
  • 1 Roasted Red Bell Pepper Sliced Thin or 4 oz Jar of Roasted Pepper link to roasted pepper recipe
  • 1 Cup of Sliced Mushrooms
  • 3 Cup Diced Ripe Red Tomatoes, or 2 Cans (15 oz Each) Diced Tomatoes
  • 3 Tbsp Chopped Fresh Dill
  • 1 tsp Oregano
  • ½ tsp Cinnamon
  • ½ tsp Cayenne Pepper If You’re Spice Sensitive Use ¼ t
  • 1 Tbsp Za’atar Spice (Garlic & Onion Free)
  • 1 tsp Salt
  • 1 Tbsp Organic Sugar

For béchamel

    • ¼ Cup Unsalted Butter or Ghee or Vegan Butter
    • 3 Tbsp All-Purpose White Flour for Gluten Free Use a Certified Gf All-Purpose Flour
    • 3 Cup Unsweetened Almond Milk or Other Milk Substitute
    • 2 Tbsp Grated Pecorino Romano (From Sheep or appropriate cheese substitute)
    • 1 Large Egg Beaten or 3 Tbsp Chickpea Juice (Aquafaba)
    • ¼ tsp Nutmeg or More to Taste
    • ¼ tsp Salt & ⅛ tsp Pepper more or less to Taste

Note: You will also need: Medium saucepan, 2 – 4 baking sheets, medium bowl, sauté pan, paper towels, whisk, large baking dish or pan (9x13x2 or larger)

Moussaka

Directions:

Step 1: Roasting the veggies can be done in the oven or on the grill.  If you are using the oven, do it on a cold day it will definitely heat up the kitchen.  Move the oven racks to top and bottom 1/3 of your oven to get even roasting. Work in batches, use Extra Virgin Olive Oil to brush zucchini, carrots and potato on both sides and lay out on separate greased baking sheets. Season veggies with salt and pepper and bake for 10 mins.  Flip veggies, switch pans from top to bottom and bottom to top and bake for another 5-7 mins (potatoes and carrots may take longer than zucchini). When done, place on a cooling rack. 

Step 2: Prep the eggplant by peeling and slicing into ½ inch slices and brush with Extra Virgin Olive Oil on each side and season with salt and pepper.  Roast for approximately 8 mins per side, flip over and change positions of the baking sheets for the last 8 mins. Remove from oven and let cool. Reduce oven heat to 375.

Step 3: While veggies are cooling, mince 3 stalks of celery and 1 small carrot in a food processor/mini chopper. Saute celery and carrots until slightly softened in high sided frying pan with Extra Virgin Olive Oil.  Add roasted peppers and mushrooms stirring frequently for 3 mins.  Pour in diced tomatoes, dill, oregano, cinnamon, cayenne pepper, Za’atar spice, salt and sugar.  Simmer for 10 minutes.

Step 4: Spray a 9 x 13 x 2 baking dish with oil and begin placing a single layer of eggplant on the bottom of the dish. Then a layer of sliced potatoes followed by a layer of the carrots and then a layer of zucchini. Spoon the tomato and spice mixture over the layered veggies.  Cover the tomato/spice mixture with 2Tbsp of pecorino and ½ cup of crumbled feta cheese. Add another layer of zucchini, potatoes and carrots in that order and finish with a layer of eggplant. Spread a thin layer of mashed potatoes on top of the eggplant and sprinkle the remaining 2 Tbsp of pecorino on top.  Bake for 20 minutes at 375.

Step 5: While moussaka is baking begin making the béchamel sauce.  Over medium heat, melt the butter in a saucepan.  Add the GF flour whisking it into the melted butter until dissolved. While still whisking add the milk substitute slowly until it begins to simmer.  Add 2 Tbsp of pecorino cheese and keep whisking until it starts to thicken.  Turn off heat and add 1 tsp of salt, ¼ t nutmeg and ¼ tsp of black pepper.  Beat the egg or substitute in a separate bowl and slowly add to the sauce and continue whisking until thick and fully incorporated.

Step 6: When moussaka has baked for 20 minutes, remove from the oven and pour the béchamel sauce over the moussaka.  Using a knife, loosen the moussaka from the edge of the pan and allow some of the sauce to sink into the sides.  Sprinkle the remaining 4 Tbsp pecorino on top and bake for another 30 minutes until golden brown and bubbly.  Remove from the oven and let sit for 10 mins (if you can wait that long) before slicing and serving.