What are the key ingredients in this eggplant moussaka recipe?
Mouthwatering Greek Vegan Delight: Try our Eggplant Moussaka Recipe
If you’re a fan of Greek cuisine and are looking for a vegan alternative, then you’ll want to try our delicious eggplant moussaka recipe! It’s packed full of flavor and is perfect for any occasion. So, without further ado, let’s get started!
Ingredients
- 2 large eggplants, sliced
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can of diced tomatoes
- 1/4 cup tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup vegan cheese, grated
- 1/4 cup soy milk
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 375°F (190°C).
- Spread out your eggplant slices on a baking sheet, brush with olive oil, and roast in the oven for 15-20 minutes, until golden brown.
- While the eggplant is roasting, heat up a large skillet on medium-high heat, and cook your onion and garlic for 3-4 minutes, until softened.
- Add your diced peppers to the skillet and cook for an additional 2-3 minutes.
- Mix in your can of diced tomatoes, tomato paste, salt, pepper, oregano, and basil. Stir everything together and let it simmer on low heat for 10-15 minutes.
- Once your eggplant is done roasting, remove it from the oven and set it aside. Increase your oven temperature to 400°F (200°C).
- Take a large casserole dish and start layering your moussaka, starting with a layer of eggplant slices at the bottom. Add a layer of your tomato sauce, followed by a sprinkle of vegan cheese. Continue layering until you’ve used up all of your ingredients.
- Mix together your soy milk and cornstarch, and pour it over the top layer of your moussaka.
- Bake your moussaka in the oven for 25-30 minutes, until golden and bubbling.
- Remove from the oven and let it cool for a few minutes before serving.