Vegetarian moussaka
Votes: 9
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Vegetarian moussaka - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 eggplant, peeled and sliced
- 3 large tomatoes, washed and sliced
- 1 yellow zucchini, washed and sliced
- 1 large white onion, sliced into thick circles
- 110 g of washed and halved green beans
- 1 washed and chopped red bell pepper
- 1 washed and chopped green pepper
- 1 washed and chopped yellow pepper
- 1/2 cup olive oil
- 1 bunch of parsley (wash and chop the leaves)
- Salt and ground black pepper
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Recipes with similar ingredients: eggplants, yellow zucchini, tomatoes, green beans, onions, sweet pepper, parsley
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Grease a large baking dish with olive oil. Sprinkle with parsley, salt, and ground pepper. Layer the vegetables like lasagna, starting with the bottom layer of beans and tomatoes. Season the layers with salt, pepper, and parsley. - Bake for about an hour, until the vegetables are tender. Sprinkle with chopped parsley, salt, ground pepper, and drizzle with olive oil.
Author of the recipe - Scott Liebfried (USA) – chef, host of a cooking show
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