The Ultimate Vegetarian Moussaka

Today, we're embarking on a culinary journey to the Mediterranean with our irresistible Moussaka recipe. This classic Greek dish is a comforting and hearty casserole that features layers of eggplant, potatoes, a rich tomato sauce, and a creamy béchamel topping. The star of our show? Rallis Olive Oil, infusing this dish with authentic Mediterranean flavors. Whether you're a vegetarian seeking a meatless delight or a carnivore craving a traditional twist, we've got you covered. Let's dive into this mouth-watering experience! Ingredients For the Moussaka: 2 large eggplants, thinly sliced 2 large potatoes, thinly sliced 1 large onion, finely chopped 4 cloves garlic, minced 2 cups diced tomatoes (canned or fresh) 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 1 cup mushrooms, sliced 2 tsp dried oregano 2 tsp dried basil Salt and pepper to taste Rallis Olive Oil For the Béchamel Sauce: 4 cups milk (or plant-based milk for a vegan option) 1/2 cup all-purpose flour (or gluten-free flour) 1/4 cup Rallis Olive Oil 1/4 tsp ground nutmeg Salt and pepper to taste For the Meat Variation: 1 lb (450g) ground lamb or beef 1 tsp ground cinnamon 1/2 tsp ground allspice Salt and pepper to taste Instructions Prepare the Vegetables: Preheat your oven to 375°F (190°C). Place the sliced eggplants and potatoes on baking sheets, drizzle generously with Rallis Olive Oil, and roast them for about 20 minutes until they become slightly golden. Set aside. Prepare the Tomato Sauce: In a large pan, heat Rallis Olive Oil over medium heat. Sauté the chopped onion and garlic until they become translucent. Add the diced tomatoes, red and green bell peppers, zucchini, mushrooms, oregano, basil, salt, and pepper. Simmer for about 15-20 minutes until the sauce thickens. Make the Béchamel Sauce: In a separate saucepan, heat Rallis Olive Oil over medium heat. Add the flour and whisk continuously for a few minutes to make a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, then add nutmeg, salt, and pepper. Set aside. Assemble the Vegetarian Moussaka: In a greased baking dish, start with a layer of roasted potatoes, followed by a layer of roasted eggplants. Pour half of the tomato sauce over the vegetables. Add another layer of eggplants and potatoes, followed by the remaining tomato sauce. Finally, pour the béchamel sauce over the top, spreading it evenly. Prepare the Meat Variation (Optional): In a separate pan, cook ground lamb or beef over medium heat until browned. Season with cinnamon, allspice, salt, and pepper. Drain any excess fat. Assemble the Meat Moussaka (Optional): After layering the eggplants and potatoes, spread the cooked ground meat evenly on top. Continue with the tomato sauce and béchamel as mentioned earlier. Bake and Serve: Bake the moussaka in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling. Allow it to cool for a few minutes before serving. Whether you opt for the Vegetarian Moussaka or the Meat Variation, our recipe promises a tantalizing taste of the Mediterranean. With Rallis Olive Oil elevating each bite, this dish pays homage to Greek cuisine's rich heritage. So, whether you're a herbivore or a carnivore, gather your ingredients and embark on this culinary adventure. Happy cooking!

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The Ultimate Vegetarian Moussaka

Rallis Ice Pressed® Olive Oil | 101 fl oz

Rallis Ice Pressed® Olive Oil | 101 fl oz

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz | 2 pack

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz | 2 pack