Vegetarian Moussaka
with Eggplant, Grana Padano & Mozzarella
Cooking time
45 minutes
Servings
2/4
Calories
610 /serving
Make no mous-stake about it, moussaka is just as good with or without meat! This famously cozy casserole, featuring tender eggplant under a cheesy cap, is just what you want as outside temperatures start to drop. Layer your oven-proof dish with tomato sauce, followed by roasted eggplant and zucchini shimmering in our Greek Empire seasoning blend. Smother the veg with deluxe mashed potatoes containing garlic and mozzarella, with a final sprinkle of Grana Padano. Golden moments await.
We will send you:
- 450g Potatoes
- 2 Heirloom zucchini
- 1 Eggplant
- 15g Minced roasted garlic
- 300ml Tomato sauce
- 30g Grated mozzarella
- 25g Grana Padano (contains rennet)
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs, Milk
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Medium baking dish
Total Fat
29 g
Saturated Fat
13 g
Sodium
1060 mg
Total Carb
74 g
Sugars
21 g
Protein
20 g
Fibre
15 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Cut the eggplant and zucchini lengthwise into ½ inch pieces. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P. Roast, flipping halfway, 14 to 16 min., until tender.
Boil the potatoes
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
Make the mash
Off the heat, to the pot of potatoes, add the garlic, mozzarella and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with the remaining spices and S&P.
Assemble & bake the moussaka
Reduce the oven to 400°F. Grease a medium baking dish with 1 tbsp butter (double for 4 portions). Add ½ the tomato sauce. Layer the vegetables over. Top with the remaining tomato sauce. Spread with the mash. Sprinkle with the Grana Padano. Bake, 20 to 25 min., until golden brown. Switch the oven to broil, 2 to 3 min., if extra colour is desired. Set aside to cool for 10 min. before serving.
Plate your dish
Divide the moussaka between your plates. Bon appétit!
