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Vegetable Moussaka with Eggplants and Tomatoes

Nadia GalinovaNadia Galinova
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Vegetable Moussaka with Eggplants and Tomatoes
17/11/2021
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Preparation
100 min.
Тotal
100 min.
Servings
4
"A different, but very tasty version of our favorite moussaka, which you must try!"

Ingredients

  • potatoes - 9 oz (250 g)
  • zucchini - 9 oz (250 g)
  • eggplant - 5.3 oz (150 g)
  • tomatoes - 5.3 oz (150 g)
  • yogurt - 1 cup (250 ml) 2%
  • peppers - 3.5 oz (100 g)
  • onion - 3.5 oz (100 g)
  • carrots - 1 - 2 pcs.
  • olive oil - 2 tbsp.
  • eggs - 2 pcs. (large eggs)
  • parsley - 1.7 oz (50 g)
  • salt - with reduced sodium content
  • water - 2 cups (500 ml) which is added to the pan before baking
  • paprika
  • savory herb
measures

How to cook

Cut the eggplants into thin circles, season them with salt and leave them for half an hour to release their bitter juice.

The potatoes, zucchini, tomatoes, which have been pre-soaked in salt water, are strained and cut into cubes or circles (optional). The peppers are also cut into cubes or circles and the onions and carrots are finely chopped.

Everything is stewed according to the order, in which they soften. Add the spices and salt. Pour the mixture into a baking pan or arrange it in layers, each layer must be with different vegetables, then add the olive oil.

Bake it in a moderately heated oven or at low temperature with foil for a longer time. When it's almost done (everything is soft), take out the vegetable mixture, pour the beaten eggs and yoghurt over it and bake it, until it aquires a golden crust.

The moussaka is served sprinkled with parsley and if desired, with an yogurt and garlic sauce.

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