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Vegetarian Grilled Eggplant Moussaka with a Tomato Basil Sauce and Bechamel Sauce is my all time favorite. Combining both the sauces along the the eggplants grilled on a cast iron skillet, is simply delicious. Before serving, sprinkle it with some sharp feta cheese and you wil feel you are in the Greek land.
Equipments used: Cast iron skillet and a grantin dish (square or rectgangular).
2 large eggplants, thinly sliced
3 large sweet potatoes, thinly sliced
1 large zucchini, thinly sliced
1 recipe of bechamel sauce
1 recipe of tomato basil sauce
1/4 teaspoon of cinnamon powder
salt to taste
extra virgin olive oil
1 egg yolk, beaten (optional)
1 cup soy granules
1 onion, finely chopped
1 teaspoon oregano
salt and pepper to taste
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/2 cup sharp cheddar cheese
Preheat oven to 180 C with the top grill and convection mode on.
Preheat the cast iron skillet grill on medium heat and grease by brushing it with olive oil.
Soak the soy granules in 1 cup of hot water.
Beat the eggyolk into the bechamel sauce and keep aside.
Brush the sliced vegetables with olive oil and and sprinkle salt over them. Place the sliced vegetables over the heated grill and grill them until just tender and golden brown.
Heat a tablespoon of olive oil in a pan over medium high heat. Add the chopped onion and saute until tender. Stir in the soaked soy granules, season with salt, pepper, cinnamon powder, oregano and saute until the soy looks crumbly. Stir in the parsely, half the tomato sauce and simmer for another 10 minutes, stirring occasionally.
Make a layer of the grilled vegetables at the bottom of the dish. sprinkle a little of the tomato basil sauce over. Continue to layer with the vebetables and the sauce. Now spread the soy mixture over the vegetables and sprinkle this layer with the feta cheese. Finally spread the white sauce evenly on the top.
Lastly sprinkle some sharp cheddar cheese and bake moussaka in preheated oven until the top is golden brown about 15 to 20 minutes.