Recipes in the world of Flavilo

Vegan eggplant moussaka with bulgur served

Eggplant Moussaka with Bulgur

Eggplant moussaka with bulgur is an exciting and healthy twist on the classic Greek dish. The sweet tomato sauce and spicy bulgur create the perfect harmony with the soft eggplant. This vegan recipe is a great choice for those who want to make the authentic flavors lighter and more nutritious. Perfect for dinner, special occasions, or simple weekdays.

Prep Time 20 min
Preparation 30 min
Total 50 min
350 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 600 g Eggplant
⭕ 200 g Bulgur
⭕ 400 ml Tomato Sauce
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tsp Oregano
⭕ 1 tsp Basil
⭕ 0.5 tsp Cinnamon
⭕ 3 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 300 ml Vegan Bechamel Sauce

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Slice the eggplant into thin rounds, sprinkle with salt, and let it sit for 15 minutes to draw out any bitterness. Pat dry with paper towels.

    2

    Heat olive oil in a skillet over medium heat. Sear the eggplant slices on both sides for 2-3 minutes until lightly browned. Set aside.

    3

    Cook the bulgur according to the package directions. Fluff with a fork and season with salt and pepper.

    4

    In another skillet, sauté the diced onion and minced garlic in olive oil until softened. Stir in the tomato sauce, oregano, basil, and cinnamon. Simmer over medium heat for 10 minutes.

    5

    In a baking dish, layer the eggplant slices, cooked bulgur, and tomato sauce. Repeat the layering until all ingredients are used, finishing with a layer of eggplant.

    6

    Pour the vegan béchamel sauce over the top of the moussaka, spreading it evenly.

    7

    Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the top is golden brown and bubbly.