Description
A delightful vegetarian twist on the traditional Greek dish, featuring layers of fresh vegetables such as eggplant and potatoes.
Ingredients
Scale
- 2 large eggplants, sliced 1 cm thick
- 2 large potatoes, peeled & sliced 1 cm thick
- Olive oil, for brushing
- Salt & pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Layer the sliced eggplants and potatoes in a large baking dish, brushing each layer with olive oil and seasoning with salt and pepper.
- Bake the layers in the oven for about 30 minutes or until tender.
- Remove from the oven and let cool slightly before serving.
Notes
To reduce bitterness, sprinkle sliced eggplant with salt and let sit for 20 minutes before rinsing and drying. Herbs like oregano or thyme can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Moussaka, Vegetarian, Greek Recipe, Comfort Food, Eggplant