The Greeks surely know how to transform a basketful of simple ingredients into a delectable feast and this veggie moussaka proves that simplicity and creativity hold the secrets to many an enjoyable meal. Ideal for a full meal or a side dish, you might feel that you are transported to a Greek village when you taste this vegetable moussaka.
Lay the courgettes and aubergines on a paper towel to absorb the moisture extracted by the salt while preparing the other ingredients.
Heat a saucepan over medium heat with a drizzle of oil. Fry the diced onion for approximately 5 minutes until soft and translucent. Add the crushed garlic, the allspice, basil, cinnamon, and oregano and fry for a minute until fragrant. Gently stir in the stock, 70ml water, the cooked chopped tomato and add sugar to taste. Simmer for approximately 15 minutes adding a little of the remaining water if the sauce becomes too thick. Set aside.
Heat a clean pan over high heat with a drizzle of oil and fry the courgettes and aubergines on both sides in batches until lightly browned. Place on a paper towel to absorb the extra oil.
To make the bechamel sauce, heat a small pot over medium heat and melt the KEFALOS butter. When melted, whisk in the flour fast to form a roux. Whisk non-stop while cooking for 1-2 minutes. Slowly whisk in the KEFALOS milk until the sauce starts thickening slightly. Set aside.
It is now time to layer the moussaka! In a medium sized oven proof dish, spoon a layer of the tomato dish, followed by a layer of courgettes, a layer of bechamel sauce, and a layer of aubergines. Repeat the layers and sprinkle the KEFALOS cheddar on top and season with salt and pepper to taste. Grill the moussaka on a high heat in the oven for about 8 minutes until the cheese is melted and golden.
Serve as a main dish with salad or as a vegetable side dish. Either way, there most likely won’t be any leftovers!