Moussaka doesn’t necessarily have to be a greasy, meaty dish. The same divine taste and excellent texture can be achieved by preparing it with mushrooms, making it a delicious yet healthy vegetarian dish.
- 1 kg potatoes
- 3 carrots
- 700 g champignon mushrooms
- 3 red onions
- 1 tablespoon flour
- 2 tablespoons breadcrumbs
- 3 cloves garlic
- a few tablespoons of tomato juice
- 2 handfuls dill
- 1 handful parsley
- 2 handfuls green onion
Wash the potatoes and boil them whole, without peeling. Clean the carrots and boil them, wash the mushrooms, peel them and boil them cut into large pieces. Finely chop the red and green onions.
Sweat the onion in a little oil and when it becomes golden brown, add the mushrooms and chopped garlic. Season with salt and pepper to taste. Add the tomato juice and flour mixed with a tablespoon of breadcrumbs. Leave everything on the heat for a few minutes and then set the pan aside. Finally, add the finely chopped greens.
Drain the carrots and boiled potatoes. Peel the potatoes and cut them into thick slices. Cut the carrots into slices.
Grease an ovenproof dish with oil and sprinkle some breadcrumbs in it. To assemble the moussaka, start with a layer of sliced potatoes, then the carrot slices, then spread the mushroom and onion mixture evenly. Repeat these steps until the ingredients are finished, then sprinkle the green onions on top, drizzle with oil and sprinkle with a spoonful of breadcrumbs.
Put everything in the oven over medium heat for 20-30 minutes, then serve the moussaka warm.