Ingredients FOR THE MEATLESS MOUSSAKA 4 large round eggplants (flaska variety), sliced 5 large zucchini, sliced lengthwise 4 potatoes, boiled or fried, sliced 2 large ripe, firm tomatoes, sliced 10 large white mushrooms or 6 portobello 1 cup kefalotyri (hard Greek cheese) 1/4 cup olive oil Salt Pepper A little garlic oil 4 tbsp breadcrumbs, for the pan A little oil, for the pan FOR THE YOGURT BÉCHAMEL 4 tbsp butter 4 tbsp salt 1 lt fresh milk, warmed 1 tub of strained (Greek) yogurt 2 egg yolks 1/2 cup crumbled soft feta 1/2 cup kefalotyri 2 - 3 pinches nutmeg Salt Pepper Equipment Frying pan Pot TAGS SAVORY BUTTER MAIN COURSES VEGETARIAN SUMMER FOODS SUNDAY LUNCH MOUSSAKA Ingredients FOR THE MEATLESS MOUSSAKA 4 large round eggplants (flaska variety), sliced 5 large zucchini, sliced lengthwise 4 potatoes, boiled or fried, sliced 2 large ripe, firm tomatoes, sliced 10 large white mushrooms or 6 portobello 1 cup kefalotyri (hard Greek cheese) 1/4 cup olive oil Salt Pepper A little garlic oil 4 tbsp breadcrumbs, for the pan A little oil, for the pan FOR THE YOGURT BÉCHAMEL 4 tbsp butter 4 tbsp salt 1 lt fresh milk, warmed 1 tub of strained (Greek) yogurt 2 egg yolks 1/2 cup crumbled soft feta 1/2 cup kefalotyri 2 - 3 pinches nutmeg Salt Pepper Instructions VEGETABLES For the meatless vegetable moussaka, first slice the eggplants and zucchini into rounds about 0.5 cm (1/4 inch) thick. Arrange the vegetables in rows on shallow oven trays. Brush them with olive oil, sprinkle with salt, and bake at 220°C (425°F) for 15 minutes in a preheated oven, until softened. Slice the mushrooms. Heat a frying pan until very hot. Add a little garlic oil and sauté the mushrooms over high heat for a few minutes, until they reabsorb their juices. Season with salt and pepper. YOGURT BÉCHAMEL In a pot, melt the butter. Add the flour and cook, whisking, for 2 minutes. Remove from the heat and pour in the milk a little at a time, whisking constantly. Continue stirring over medium heat until the sauce thickens. Season with salt and pepper and grate in the nutmeg. Remove from the heat and stir in the egg yolks with quick strokes. Finally, add half the grated cheese and the yogurt and mix well. ASSEMBLY Grease a deep baking pan and sprinkle with a little breadcrumbs. Build layers of vegetables (potato, eggplant, zucchini), alternating with grated cheese. Spread the mushrooms in a single layer. Cover with tomato slices. Sprinkle with the rest of the cheese, then cover the moussaka with all the béchamel. Sprinkle with the remaining cheese. Bake in a well-preheated oven at 180°C (350°F) for about 35-40 minutes, until the surface turns golden. Read how to store eggplants in the freezer so you can use them to make all your favorite summer dishes. TAGS SAVORY BUTTER MAIN COURSES VEGETARIAN SUMMER FOODS SUNDAY LUNCH MOUSSAKA
