Sumptuous Vegetarian Moussaka – A Greek Culinary Gem!

Allergens

Dairy (feta cheese, mozzarella), Eggplant, Zucchini, Onion, Bell Peppers, Spinach

Ingredients

• 4 large eggplants
• 3 large zucchinis
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 4 cloves garlic, minced
• 2 cans (15 oz) tomato sauce
• 1 tbsp sugar
• 2 tsp dried oregano
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 8 cups chopped spinach
• 4 cups crumbled feta cheese
• 2 cups grated mozzarella cheese
• Olive oil for brushing and sautéing

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice eggplants and zucchinis into thin rounds, brush with olive oil, and season with salt and pepper. Place on a single layer on a baking sheet and bake for 15 minutes until tender. Remove and set aside.
3. In a large pan, heat olive oil over medium high heat. Add chopped onions and bell peppers, sautéing until softened, about 4 5 minutes.
4. Add minced garlic, tomato sauce, sugar, oregano, cinnamon, salt, and pepper, stirring well to combine. Simmer for 10 minutes to allow flavors to meld.
5. In a large bowl, mix together chopped spinach and crumbled feta cheese.
6. To assemble, create a layer of baked eggplant slices in a 9x13 inch baking dish. Top with half of the tomato sauce, followed by half of the spinach and feta mixture. Repeat layers, ending with the remaining tomato sauce.
7. Sprinkle mozzarella cheese evenly over the top layer. Bake for 25 minutes until bubbly and golden. Allow to rest for 10 minutes before serving.

Chef’s Insight

The combination of eggplant, zucchini, and spinach creates a perfect base for this vegetarian moussaka. The addition of feta and mozzarella cheeses ensures a satisfying mouthfeel while the unique blend of spices adds depth to the dish.

Notes

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