Simple Recipe: Yummy Sophia's Moussaka

Sophia's Moussaka. Moussaka is an expensive and cumbersome dish to make. So, it takes time and patience. Recipe by TSOFAGR Bringing authentic Greek family recipes to Boise & the Treasure Valley!

So to clarify: stories with ALL OUR VLOGS, everyday. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping. You can cook Sophia's Moussaka using 23 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sophia's Moussaka

1. Prepare of For frying.
2. Prepare of For frying.
3. It's 2 kg of potatoes.
4. Prepare 4 of eggplants.
5. It's 4 of large zucchinis.
6. It's of For the filling.
7. Prepare of For the filling.
8. You need 1 cup of olive oil.
9. You need 1.5 kg of mixed mince (beef and pork).
10. It's 1 of large dry onion.
11. It's of parsley and dill.
12. You need 500 g of tomato sauce.
13. It's 1 of stock cube.
14. It's of salt and pepper.
15. Prepare 1/2 kg of feta cheese.
16. It's of For the béchamel.
17. Prepare of For the béchamel.
18. You need 200 g of margarine.
19. You need 1 cup of vegetable oil.
20. Prepare 6 tbsp of flour.
21. You need 1.5 l of milk.
22. Prepare of salt - pepper.
23. Prepare 150 g of Gouda cheese.

Growing up Greek, moussaka is something my mom made at home. It took some work, so she usually reserved it for special occasions. Since I love having something different when I host Christmas, I decided that it was time to make this traditional Greek recipe vegan. Summer vegan moussaka has so much flavor and it is hearty and light.

Sophia's Moussaka instructions

1. Peel and cut the potatoes and eggplants into round shapes. Cut the zucchini first into two halves and then in slices..
2. Fry everything in the evening and leave them overnight in a strainer so that the oil drains.The following day, sauté the onion in the olive oil, then add the mince, after that, the sauce, parsley, dill, the stock cube, salt and pepper. Let it boil for 15 minutes..
3. To make the béchamel, put the margarine and the vegetable oil in a pot to brown, add the flour and whisk. About a minute later, add the milk, salt and pepper..
4. Take a 30x40 baking tray and start the layers, beginning with the potatoes..
5. Arrange the potatoes next to one another and if you have more, use them to fill in the empty spaces..
6. Then, layer the zucchinis and on top of them, the mince, sprinkling 250 g feta cheese on top..
7. Cover the mince and the feta cheese with a layer of eggplants then another layer of mince and the rest 250 g of the feta cheese..
8. Slowly pour the  béchamel over the top and sprinkle with the 150 g of Gouda..
9. Bake in a convection oven at 150°C, for 1 hour..

This is a vegan, gluten-free and dairy-free recipe! Moussaka is a retro dish created by the Greeks of Smyrna and Alexandria; vegan moussaka is just as tasty as the traditional one: sweet eggplants, hearty potatoes and savory mushrooms, all topped with a rich vegan béchamel sauce. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.