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Vegetable Moussaka with Bechamel Sauce

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Indulge in the rich flavors of Vegetable Moussaka with Béchamel Sauce, a comforting dish perfect for family gatherings or cozy dinners. This delightful recipe layers roasted eggplants, zucchini, and potatoes under a creamy béchamel sauce, creating a satisfying meal that’s sure to impress. With its aromatic herbs and hearty textures, this moussaka is not just food; it’s an experience that brings warmth to your table.

Ingredients

Scale
  • 2 medium aubergines (eggplants), sliced
  • 2 medium zucchinis, sliced
  • 2 large potatoes, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups tomato sauce
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ¼ teaspoon nutmeg

Instructions

  1. 1. Preheat oven to 375°F (190°C). Salt the sliced aubergines and zucchinis; let sit for 30 minutes. Rinse and pat dry.
  2. 2. Boil potato slices in salted water until just tender (about 5 minutes); drain and set aside.
  3. 3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant (about 2 minutes). Add tomato sauce, salt, and pepper; simmer for about 10 minutes.
  4. 4. In a saucepan, melt butter over medium heat. Whisk in flour until golden brown. Gradually add warm milk while whisking until smooth and thickened. Stir in nutmeg; season to taste.
  5. 5. Layer the baking dish with potatoes, sautéed filling, aubergine, zucchini, and top with béchamel sauce.
  6. 6. Bake uncovered for approximately 45 minutes or until golden brown. Allow to cool before slicing.

Nutrition

Keywords: For added flavor, incorporate herbs like oregano or thyme into the vegetable filling. To make it vegan-friendly, substitute dairy milk with almond or soy milk and use nutritional yeast instead of cheese in the béchamel.

Find it online: https://nrecipes.com/flavorful-vegetable-moussaka-with-bechamel-sauce-recipe/