Vegetarian moussaka recipe | Jamie Oliver aubergine recipes (2024)

FAQs

Does moussaka contain aubergine? ›

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Moussaka is traditionally served in very large pieces, and it is a heavy dish.

A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food.

What is the difference between Turkish, or Greek Moussaka? The Turkish version is not layered and baked. It resembles more of a stew with eggplant, tomato, onions, and minced meat that is served with pilaf.

Moussaka cuisine takes its name from the Arabic word musaqqa'ah. The word means cold or dipped in liquid. Greek and Turkish foodies adopted the name when the Arabs introduced it to the Mediterranean. Turks and Greeks may have agreed on this Arabic name because moussaka is best served warm or cold.

The best side dishes to serve with moussaka are Greek salad, tzatziki, warm pita bread, couscous, jasmine rice, quinoa, dolmades, roasted vegetables, grilled asparagus, lemon potatoes, spanakopita, cucumber and mint salad, and marinated olives.

What is a fun fact about moussaka? ›

History of Moussaka: Moussaka has an interesting history. Its origins are traced back to the Middle East, and the dish was likely brought to Greece during the Ottoman Empire. The modern Greek version, which includes layers of eggplant and bechamel sauce, was created by Nikolaos Tselementes, a Greek chef, in the 1920s.

A classic family-friendly dish from the Mediterranean, moussaka is classic comfort food, which we happily eat all year round. It consists of layers of pan-fried eggplant, a thick, rich lamb-tomato sauce, and a topping of deliciously creamy bechamel sauce.

Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy béchamel sauce on top. Each layer stays distinct and bakes into a truly luxurious dish.

Healthier Moussaka is a delicious lower calorie version of the classic Greek dish. It's still rich-tasking but light and healthy. Ideal if you're weight conscious.

Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

Many wonder what the difference is between moussaka and lasagna, and it's quite simple! Lasagna is made with layers of pasta, while moussaka is made with layers of vegetables. There are variations of eggplant moussaka, some use potatoes or even zucchini squash.