Sumptuous Greek Vegetarian Feast: Stuffed Eggplant Moussaka, Roasted Mediterranean Vegetables & Quinoa Pilaf

Allergens

Dairy (Feta cheese)

Ingredients

• 2 large eggplants
• 1 cup quinoa
• 1 1/2 cups vegetable broth
• 2 zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 8 oz crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice the eggplants lengthwise into 1/2 inch thick slices, and arrange on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper. Bake for 20 minutes or until tender, then set aside.
2. In a saucepan over medium heat, sauté onion and garlic in 1 tablespoon of olive oil until softened. Add crushed tomatoes, salt, and pepper to taste, and let simmer while preparing the rest of the dish.
3. Cook quinoa according to package instructions using vegetable broth as the liquid.
4. Slice zucchinis and bell peppers into 1/2 inch thick slices. In a separate pan over medium heat, sauté the vegetables in 1 tablespoon of olive oil until tender. Season with salt and pepper.
5. Assemble the moussaka layers by placing a layer of eggplant slices on the bottom, followed by a layer of cooked quinoa, another layer of eggplant slices, and finally the sautéed vegetables. Top with crushed tomato sauce and crumbled feta cheese. Bake for 25 minutes at 375°F (190°C) or until bubbly and golden brown.
6. Allow to rest for a few minutes before slicing into squares and serving hot.

Chef’s Insight

To enhance the aroma, cook the crushed tomato sauce separately and add fresh herbs such as oregano or thyme to elevate the flavors further.

Notes

For a more hands-on experience, consider making the stuffed eggplant moussaka from scratch, including preparing the eggplant and zucchini slices.