This is my huge favorite. So juicy, comforting and healthy. I usually make it when I have eaten a lot of pasta lately and crave a load of veggies. It also contains a tiny bit of cinnamon, which adds a nice and warm taste. This cozy moussaka will definitely lighten up your Fall dinner!
serves 4 people
- one large eggplant or two medium ones
- salt and pepper to taste
- 3-4 Tbsp oil
- 3 onions
- 4 large carrots
- 1 medium zucchini
- 2 cups tomato juice
- pinch of ground cinnamon
- 3 tsp brown sugar
Instructions:
- Wash the eggplant and cut it into thin round slices. Rub the slices with a little bit of salt and leave them for rest until you prepare the veggies.
- Heat up some oil in a large pan or thick-bottomed pot. Add chopped onions. Cook until the onions are starting to get golden. Add grated carrots and zucchini. Stir and cook for 5 minutes.Taste and add some salt if needed.
- In a medium pot, mix tomato juice with cinnamon, brown sugar and a little bit of salt and pepper. Boil for a couple of minutes and remove the heat. Preheat the oven to 400 F. Grease a medium deeper baking dish.
- Start assembling the moussaka. First, add one layer of eggplant slices onto the bottom. Then add some of the veggies, a couple of scoops of tomato sauce and then add a layer of eggplant slices again. Repeat the procedure, until you are out of the ingredients.
- Just keep in mind that the last layer should be eggplant slices and tomato sauce. Bake for 40 minutes at 400 F. Enjoy!
Sandra Vungi
Owner at VeganSandra
Sandra Vungi is a long time vegan and author of the cookbook Vegan Dinner Party. You can find her delicious, doable and affordable vegan recipes at VeganSandra.com. She also plays drums in a death metal band called Neoandertals, loves to run and lives in a small log cabin with her boyfriend.
Latest posts by Sandra Vungi (see all)
- Eat More Plants! Try this Juicy Moussaka (It’s Vegan) - Nov 21, 2014
