When it comes to Greece, everybody thinks immediately of moussaka, the tasty and nutritious dish made with aubergines, potatoes, meat sauce and béchamel. So, in this hot and sunny summer, the Greek moussaka recipe could not be missing, with some small variations. We got our inspiration from enjoying this delicious dish in a typical Greek restaurant, with white walls and blue window shutters. Anna, the cook, offered us moussaka served on a slice of eggplant, and so do we. The only freedom we take is to replace the meat sauce with a vegetarian sauce, suitable for everyone. So, good appetite, Greece is on the table!
100 grams of tomato pulp
1 small onion
Bechamel (also vegan)
Extra virgin olive oil
Cut the courgette into small cubes. Cut the onion into slices that are not too thin. Brown the onion and courgette in a pan with extra virgin olive oil, then add the tomato pulp, mix and cook for ten minutes, season with salt and pepper. Boil the potato, peel it and cut it into slices. Separately wash the aubergines and cut them in half. Cut the pulp of the eggplant with diagonal cuts from right to left and vice versa. Arrange the aubergines on a baking sheet covered with baking paper and with the cut side facing up. Brush with extra virgin olive oil and add a pinch of fine ground salt. Bake at 180° C for a quarter of an hour. After this time, take the aubergines and press gently the pulp with a spoon to create a little cavity along the whole aubergine. Arrange a few slices of potato on each half of the eggplant to form a layer. Distribute the sauce prepared with zucchini, onion and tomatoes and then complete with a spoonful of bechamel, level. Bake at 180° C for about ten minutes.