Pink Moussaka (Vegetarian Version)

Pink Moussaka (Vegetarian Version)

This Pink Moussaka is a vegetarian twist on the classic Greek dish, featuring layers of vegetables in a creamy tomato and béchamel sauce with a hint of pink from a touch of tomato paste.

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Ingredients

For the Base:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced lengthwise into 1/4-inch strips
• 2 large potatoes, peeled and sliced into 1/4-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Pink Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup tomato puree or crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp ground cinnamon (optional, for a Greek touch)
• 1/2 cup water
• Salt and pepper, to taste

For the Béchamel:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups milk, warm
• 1/4 cup grated Parmesan cheese (or vegetarian alternative)
• 1/2 cup ricotta cheese
• 1/4 cup tomato puree (for the pink hue)
• 1/4 tsp nutmeg
• Salt and pepper, to taste

For Topping:

• 1/4 cup breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

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Instructions

1. Prepare the Vegetables:

   • Preheat your oven to 400°F (200°C).
   • Brush the eggplant, zucchini, and potato slices with olive oil and season with salt and pepper.
   • Arrange them on baking sheets and roast for 15-20 minutes, flipping halfway, until tender and lightly golden. Set aside.

2. Make the Pink Sauce:

   • Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened.
   • Stir in the tomato puree, tomato paste, oregano, cinnamon (if using), and water.
   • Simmer for 10-15 minutes until thickened. Season with salt and pepper. Remove from heat.

3. Prepare the Béchamel:

   • In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw taste.
   • Gradually add warm milk, whisking constantly, until smooth and thickened.
   • Stir in Parmesan cheese, ricotta, tomato puree, nutmeg, salt, and pepper. Mix until creamy and evenly pink.

4. Assemble the Moussaka:

   • Lower oven temperature to 375°F (190°C).
   • In a greased baking dish (9x13-inch works well), layer the vegetables:
     1. A layer of potatoes
     2. A layer of eggplants
     3. A layer of zucchini
     4. Spread half the pink tomato sauce over the layers.
     5. Repeat the vegetable layers and top with the remaining pink sauce.
   • Pour the pink béchamel over the top, spreading evenly.

5. Add the Topping:

   • In a small bowl, mix breadcrumbs, Parmesan, and olive oil. Sprinkle evenly over the béchamel layer.

6. Bake:

   • Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.

7. Cool and Serve:

   • Allow the moussaka to cool for 10-15 minutes before slicing. Serve warm with a crisp green salad or crusty bread.

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Enjoy this light, creamy, and visually stunning vegetarian moussaka! Would you like a vegan adaptation or side dish suggestions?