This is a meal that originates from Greece. It is very tasty and comes in many different forms. One of the best ways to prepare vegan moussaka is with eggplant. It’s fast to prepare it and you’ll enjoy every bite. Let’s check the recipes.
Vegan eggplant moussaka No. 1
Wash the eggplant and cut it in the shape of circle. Make this circles a bit thin, not too thin, but also not too fat. Salt them and leave to rest for about half an hour*. This way, the eggplant will release the extra water and be faster to prepare. Besides, it won’t sprinkle a lot when you fry it.
Take the half of salted eggplant and fry in hot oil. The other half cut in small pieces. Mix these pieces with finely chopped onion and garlic. Mix and add all spices. In this recipe, you add spices by taste. So if you want spicier vegan eggplant moussaka, add more spices. Fry this mixture in hot oil with some water until eggplant and onion become soft and creamy. When it’s almost cold, stir it with mixer or in blender.
After you have finished this, add chopped tomatoes (cut in small cubes) previously washed and peeled off. Mix everything well.
In Pyrex dish put first a half of fried eggplant. Put the creamy mixture over it and cover with the other half of fried eggplant. Heat the oven on 180 degrees and bake approximately 40 minutes.
In this recipe you can add garlic. But if you are not such a big fan of it, feel free to expel it.
1 kg eggplant
Spices (salt, pepper, thyme, oregano)
This recipe is great but not the only one. I have found one more way of preparing vegan eggplant mousaka with similar ingredients prepared just a bit differently. So, let’s see!
Vegan eggplant moussaka recipre No. 2
Cut the eggplants into halves. Cut the onions into thin slices. In the upper part of eggplants make several deep cuts. Put eggplants into strainer and put salt on them. Leave the eggplants to decant for an hour. Heat the oven at 180 degrees.
Onion cut into slices and finely chopped garlic fry in two tablespoons of olive oil. It shouldn’t take more than ten minutes for both, garlic and onion to soften. After this, add salt (by taste), finely chopped tomatoes and fry for 15 minutes more. Heat the rest of the olive oil at very high temperature.
Fry the eggplants for fifteen minutes. You’ll know it’s fried once the inside of eggplant is soft. Put fried eggplant into a baking tray and fill with the onion, garlic and tomatoes mixture. Bake for half an hour approximately. Put finely chopped parsley on top and serve warm.
The ingredients for this vegan eggplant recipe are pretty much the same as in the first one but the way of preparation is different. That’s why they tasty differently. I can’t tell you which way is better so I suggest trying both!
*What people mostly wonder is why do we need to put salt over the eggplant and leave it to rest for half an hour or longer? Well, we do this to avoid eggplant’s bitterness. There is one more way. You can put it in salty water and achieve the same effect.
One more reason is to lose the extra water in eggplant. Both things are important and by doing this you kill two birds with one stone!
250 ml olive oil
Garlic (4 pieces)
2 larger tomatoes
Salt and parsley
But here’s one recipe that’ll trill all vegetable fans. This vegan eggplant moussaka is full of different vegetables and I’m sure you’ll absolutely enjoy it!
Vegan eggplant moussaka recipre No. 3
Cut marrow squash and eggplants into pieces. Peel off potatoes and cut it into circles. Cut peppers into thin slices. Decant the can beans.
Heat the oven at 180 degrees. Boil marrows in salty water for two minutes. Take them out of water and leave them on a paper napkin to decant. Now add the eggplant into the same water and boil for two minutes. Do the same as with marrows. Then add potatoes and boil around eight to ten minutes, just to get soft. Decant potatoes, too.
Take the peepers and grill them for 5 minutes. If you notice bigger slices, cut them smaller. Now, mix all the vegetables with the can beans. Add chopped tomatoes and basil. Mix everything slowly but well. If you like you can add pepper and salt.
Take a bigger baking tray and put the vegetables into it and cover with olive oil. Bake moussaka for 30 to 40 minutes.
2 marrow squash
300 g potato
2 red peppers
400 ml can beans
2 tablespoons olive oil
A quick tip-You can prepare vegetables a day earlier if you don’t have enough time in one day. Keep it in the fridge but take it out before you start preparing your vegan eggplant moussaka to heat at room temperature.
If there is a meal we can say it’s healthy, than it’s a meal prepared with vegetables. We can’t say these meals are always the tastiest but vegan eggplant moussaka is the absolute proof it’s possible to join health and great taste together. So folks, help yourselves!