Recipes in the world of Flavilo

Vegan Eggplant Moussaka with Beetroot

Vegan Eggplant Moussaka with Beetroot

Vegan Eggplant Moussaka with Beetroot is a unique twist on the traditional moussaka recipe. The harmony of eggplant and beetroot creates a unique flavor profile, while the creamy vegan bechamel and rich tomato sauce add perfect texture and depth to the dish. This dish is not only delicious but also healthy and easy to prepare, making it an ideal choice for a special lunch or dinner.

Prep Time 20 min
Preparation 40 min
Total 1 hr
350 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Eggplant
⭕ 300 g Cooked Beetroot
⭕ 400 ml Tomato Sauce
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 30 ml Olive Oil
⭕ 300 ml Vegan Bechamel Sauce
⭕ 50 g Breadcrumbs
⭕ 10 g Fresh Parsley
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 0.5 tsp Nutmeg

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    Preparation Steps

    1

    Slice the eggplant, lightly salt the slices, and let them sit for 10 minutes. After that, pat them dry with paper towels to remove excess moisture.

    2

    Heat olive oil in a skillet over medium heat, and sauté the eggplant slices on both sides until golden brown.

    3

    Finely chop the onion and garlic, then sauté them in olive oil until softened. Add the tomato sauce, season with salt and pepper, and simmer for 10 minutes to allow the flavors to meld.

    4

    Thinly slice the cooked beetroot, and prepare the vegan bechamel sauce. Add a pinch of nutmeg to the sauce for a richer flavor.

    5

    Preheat the oven to 350°F (180°C), and grease a baking dish with olive oil.

    6

    Layer the moussaka: Place a portion of the eggplant slices on the bottom of the dish, then add a layer of tomato sauce, beetroot, and continue layering until all the ingredients are used up.

    7

    Pour the vegan bechamel sauce over the top, sprinkle with breadcrumbs, and bake for 25-30 minutes, or until a golden brown crust forms.

    8

    Garnish with fresh parsley before serving. Enjoy immediately!