Lenten Moussaka

Post eggplant moussaka is a recipe that combines the flavors of a traditional meal with the healthy ingredients of vegetables, offering a tasty and nutritious alternative. This dish is ideal not only for fasting days but also for anyone who wants to enjoy a light yet hearty meal. Preparing post eggplant moussaka is a true culinary art that requires a little patience, but the end result is certainly worth the effort.

To begin, you will need the following ingredients: 2 large eggplants, 3 potatoes, 2 zucchinis, 1 large onion, 3 cloves of garlic, a can of peeled tomatoes or 500 g of fresh tomatoes, 100 ml of olive oil, salt, pepper, oregano, and basil to taste. These ingredients are accessible and can be found in any market or supermarket.

The first step in preparing post eggplant moussaka is to slice the eggplants thinly, sprinkle them with salt, and let them sit for about 30 minutes. This will help remove excess water and the bitterness specific to eggplants. Meanwhile, peel and slice the potatoes and zucchinis thinly. Chop the onion finely, and crush or finely chop the garlic.

After the eggplants have rested sufficiently, rinse them under cold water to remove the salt, then dry them with a paper towel. In a large skillet, heat the olive oil and add the onion, sautéing until it becomes translucent. Then, add the garlic, followed by the zucchinis and potatoes. Sauté the vegetables for about 10 minutes until they become slightly soft. Add the peeled tomatoes, oregano, basil, salt, and pepper, then let the sauce simmer on low heat for 15 minutes.

In a baking dish, place a layer of potato slices, followed by a layer of eggplants and then a layer of the vegetable mixture. Repeat this process until all ingredients are used, making sure to finish with a layer of eggplants. Cover the moussaka with aluminum foil and place it in the preheated oven at 180 degrees Celsius for 40 minutes. Finally, remove the foil and let the moussaka brown for another 10 minutes.

Once baked, allow the post eggplant moussaka to cool for a few minutes before slicing. It can be served warm or at room temperature, making it perfect for both everyday meals and special occasions. Post eggplant moussaka is not only a delicious dish but also a feast for the eyes due to the vibrant colors of the vegetables. Enjoy each serving with a drizzle of olive oil and perhaps a fresh salad on the side!

Carrots are peeled, washed, and grated on the larger side of the grater. The onion is chopped. The carrots and onion are sautéed in a pot with 3 tablespoons of oil over low heat for a few minutes. The mushrooms, cut into not very small pieces, are added as they will lose water and shrink anyway. Let it cool and mix with breadcrumbs, seasoning to taste. The potatoes are peeled and sliced thinly. In a greased baking dish, a layer of potatoes is placed and seasoned with salt and pepper. Then half of the vegetable mixture is added, followed by another layer of potatoes, vegetables, and the final layer of potatoes. The chopped garlic is sautéed in a tablespoon of oil, a tablespoon of flour is added and it is deglazed with water, resulting in a fairly thin sauce that is poured over the prepared baked dish. The dish is placed in a preheated oven at 180 degrees covered with aluminum foil for 15-20 minutes until the potatoes soften. Then the foil is removed and left until the potatoes on top are browned. The baked dish is just as good warm as it is cold.

 Ingredients: 1kg potatoes, 2 carrots, 1 can of mushrooms or 500g fresh mushrooms, 2 onions, pepper, salt, 2 tablespoons of tomato paste, breadcrumbs, water, 1 clove of garlic

 Tags:  fasting recipes fasting foods moussaka without meat moussaka recipe