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Vegetable Moussaka

Portion: 4-6 Persons Preparation: X Cooking: X
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( 8 oy 4,88/5)
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Yesterday evening, “What should I cook today?” I went into the kitchen, first I thought I would fry the zucchini and aubergines that were starting to appear in the crisper and fry them… Then we ate mixed fries all summer, saying it was time to eat something new, so I started looking for alternatives.

With that said, a delicious-looking lasagna recipe with both vegetables and minced meat emerged. After all, we loved the vegetable moussaka as much as the eggplant moussaka.

Eggplant Moussaka

I think the hardest part of the recipe was arranging the vegetables, but it looks so good when you're done that it's definitely worth the effort.

Those who are not fond of meat recipes can only get great results when they try it with tomato sauce and cheddar cheese.


Ingredients for Vegetable Moussaka Recipe

  • 2 medium potatoes
  • 2 medium zucchini
  • 2 medium eggplants
  • oil for frying

For the Minced Mix:

  • 150 gr mince
  • 1 medium onion
  • 1 medium tomatoes
  • 2-3 green peppers
  • 1 cloves of garlic
  • 1 teaspoon tomato paste
  • 3 tablespoons of oil
  • 1 water glass of water
  • salt
  • black pepper

For the above:

  • 1 cup grated cheddar cheese

How to Make Vegetable Moussaka Recipe?

  1. Peel the potatoes and cut them into rounds. Cut off the stems of the eggplant and zucchini and slice into rings the same thickness as the potatoes.
  2. First, fry the potatoes, zucchini and aubergines in hot oil for 3-4 minutes, respectively, and transfer them to a napkin lined plate so that the oil drains and cools.
  3. Chop the onion and tomato. Take the vegetable oil in a saucepan, add the onions and fry them until they turn pink. Add the finely chopped pepper to the onions and fry for 1 more minute.
  4. Add the minced meat and fry it until it releases its water. Add 1 teaspoon of tomato paste and chopped tomatoes to the ground beef that absorbs water, salt and pepper and fry for another 3-4 minutes.
  5. Add 1 glass of water and cook on medium heat for 5-6 minutes, stirring occasionally, until the water evaporates.
  6. Arrange the potatoes, zucchini and eggplants in your baking dish as in the photo. Spread the minced meat on it.
  7. Finally, sprinkle 1 glass of grated cheddar cheese and bake in a preheated oven at 200 degrees until golden brown. Serve hot.
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"Vegetable Moussaka3 comments for ”

  • On February 08, 2019 at 18:41

    Before it was even baked, it just snapped in place mentally and mentally. No matter how you do it (it's just a problem frying) if you keep the oil a little low, it's perfect. While Macedonia and Greece have clashed over Moussaka lately, it's worth doing. Perfect recipe. I couldn't find where to rate it.

  • On December 08, 2012 at 20:55

    Well done, I'm one of those who follow your page regularly.. I have special guests tomorrow and I'm still brooding over what I cook for tomorrow. I think moussaka is a great idea:) by the way, how many servings is the moussaka in the recipe right now? Thank you in advance.. I wish you a good evening.

  • Sept. 07, 2012 at 17:30 pm

    Well done Nilay, it's delicious from here, it looks appetizing, good idea, I'll do it myself :)


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