Vegetable Moussaka with Greek Salad - Spice Fusion Exotic Spice Blends & Dukkah
A vegetarian version of the classic Greek Moussaka with layers of eggplant, zucchini and potatoes, tomato sauce and white sauce, topped with cheese and a sprinkle of Greek Seasoning.
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Cooking tools:
- Air fryer
- Colander
- Pepper mill
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Microwave
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Baking dish
- Mason jar
- Plastic wrap
- Refrigerator
- Serving bowl
Ingredients
- 1 large eggplant, cut horizontally into 5 mm slices, ends discarded.
- 2 medium zucchinis, cut into 10 mm slices
- 2 medium potatoes, cut into 5 mm slices
- Olive oil spray
- 2 tbsp EV olive oil
- 1 onion, finely chopped
- 2 large garlic cloves, crushed
- 1-2 tbsp Spice Fusion Greek Seasoning
- 1 x 400g can diced tomatoes
- 1-2 cups passata
- salt
- pepper
- 1 cup shredded cheese + extra
- 40g butter
- 40g plain flour
- 2-3 cups milk
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