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Egyptian Eggplant Moussaka
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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Egyptian Eggplant Moussaka [Vegan]

163

Dairy Free

Vegan

Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft... Read More

Ingredients You Need for Egyptian Eggplant Moussaka [Vegan]

For the Tomato Sauce:

1 teaspoon olive oil
2 cloves minced garlic
2 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon salt
1 teaspoon crushed coriander seeds
1 teaspoon fresh thyme

Veggies:

3/4 large eggplant (Cut into medallions)

For the Mushroom + Veggie Saute:

2 cups diced mushrooms
1 diced red bell pepper
2 cloves minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon crushed coriander
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Currants or golden raisins

For the Yogurt Sauce:

2 tablespoons plain unsweetened vegan yogurt
1 tablespoon chopped fresh basil
1 tablespoon tahini
1/2 teaspoon maple syrup
Salt to taste

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How to Prepare Egyptian Eggplant Moussaka [Vegan]

Preheat oven to 400°F. Line a large baking sheet with silicone baking mat or parchment paper. Evenly place sliced eggplant on baking sheet. Drizzle over a bit of olive oil and bake for 20 min. or until light golden brown.
While eggplant is baking, heat a large skillet over medium-high. Add olive oil and heat till shimmering. Saute garlic for a few seconds, then add tomato paste and spices. Stir and cook for 1 min. to toast a bit.
Pour in diced tomatoes and fresh thyme. Bring sauce to a low boil, reduce heat to medium-low, cover, and let simmer for 15-20 min. while preparing the rest.
In a medium skillet, heat a bit of olive oil. Add garlic, mushrooms, and bell pepper. Saute for 5-6 min. or until mushrooms have lost most of their moisture and bell pepper is soft. Add spices and cook for 2 min. more. Set aside.
Assemble: In a casserole dish or deep baking dish spread 1 heaping spoonful of tomato sauce. Array a few eggplant slices to cover the bottom of the dish. Spoon on veggies, follow with more sauce and a sprinkle of currants. Repeat a few times until ingredients are used up. Bake for 15 min. or until heated through and the sauce has caramelized a bit on the sides.
While mousakka is baking prepare the sauce. Whisk together all ingredients in a small bowl.
Serve by dishing up a bit of the mousakka, spoon over yogurt sauce, and garnish with chopped fresh basil. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Stephanie Carlson says:

January 9, 2021 at 10:25 pm

This looks all kinds of amazing! I have a question because I’m very health and body conscious, how much would one serving size be?

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