Greek vegetarian moussaka

Table of contents:

Greek vegetarian moussaka
Greek vegetarian moussaka


  • 3 eggplant
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, pressed
  • 1 bell pepper, cleaned and chopped
  • 3 tomatoes, chopped
  • For the topping:
  • 250 ml yogurt
  • 2 tablespoons flour
  • 200 g grated cheese
  • S alt and pepper to taste
  • ΒΌ teaspoon nutmeg
  • 1 bunch basil, finely chopped


Heat the oven to 200 degrees. Cut the eggplants into wedges. Sprinkle them with s alt and wait for them to release the bitter juice. Rinse under running water. Dry with paper.

Roll the eggplant rounds in the flour. Heat the olive oil in a pan and fry the eggplant for 1-2 minutes on each side. Add the onion, garlic and pepper. Cook for a few minutes. Add the tomatoes and cook until soft. Add s alt and pepper.

In a small saucepan over medium heat on the stove, mix the milk with two tablespoons of flour. Mix well until it thickens. Add the cheese and stir until melted. Arrange the eggplants with the rest of the products in a tray. Pour over the topping. Sprinkle with basil.

Bake for about 30-40 minutes or until done.

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