Vegetable moussaka with eggs
4 servings
60 minutes
Vegetable moussaka with eggs is a refined dish of European cuisine inspired by traditional Greek moussaka. Unlike the meat version, this recipe is filled with the aroma of baked vegetables, creamy sauce, and golden cheese. Tender eggplants, juicy tomatoes, golden potatoes, and a rich carrot-onion layer create a harmony of flavors and textures. Baked in the oven under a creamy-egg mixture, this layered pie gains softness and richness. Vegetable moussaka is perfect for vegetarians and lovers of light yet nutritious dishes. It can be served as a standalone hot dish or as a side to meat and fish. A wonderful choice for a cozy family dinner or festive gathering!
1
Slice the eggplants and soak them in salted water for half an hour. Then bake them on a tray in the oven at 180°C for 15 minutes.
- Eggplants: 5 piece
- Salt: to taste
2
Fry chopped onion and carrot in olive oil. Add rice and pour hot water over it, so that it is completely covered.
- Onion: 2 heads
- Carrot: 1 piece
- Rice: 0.5 glass
3
In another pan, fry the sliced potatoes until golden brown.
- Potato: 4 pieces
4
Grease the baking dish with oil and layer the vegetables, remembering to salt each layer. Start with a portion of eggplant, then sliced tomatoes, followed by potatoes, carrot-onion sauté, and finish with a layer of eggplant.
- Eggplants: 5 piece
- Tomatoes: 4 pieces
- Potato: 4 pieces
- Onion: 2 heads
- Carrot: 1 piece
5
Pour the vegetables with a mixture of cream, eggs, and a pinch of salt and pepper, then sprinkle grated cheese on top. Send the moussaka to a preheated oven at 180°C for 30 minutes.
- Cream: 300 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Hard cheese: 150 g