Vegetable Moussaka with Greek Salad

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.

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 to taste
1 cup shredded cheese + extra
40g butter
40g plain flour
2-3 cups milk

Preheat oven to 180°C.

VEGETABLES:
Place eggplant into a colander and sprinkle liberally with salt. Set aside for 15 minutes,
then rinse well and dry with paper towel.
Spread out eggplant, zucchini and potato slices onto baking paper lined tray or trays
in one layer; spray liberally with olive oil spray.
Bake for 15 minutes, turn slices over, and bake for a further 15 minutes or until
vegetables are lightly browned. (Or use an air fryer and cook for 15 minutes, shaking
once or twice, until browned and crisp.)

TOMATO SAUCE:
Heat oil in a saucepan, sauté onion and garlic until translucent. Add Greek Seasoning,
diced tomatoes, passata and salt and pepper to taste.
Stir well, bring to a boil, then simmer for around 10 minutes, or until thickened.

BÉCHAMEL SAUCE (microwave method)
Melt butter, stir in flour. Microwave on High 1 minute. Stir well, then slowly whisk in milk
until mixture is smooth. Microwave in 2-minute intervals until thickened,
whisking frequently.

ASSEMBLY:
In an ovenproof dish, layer tomato sauce, vegetables and cheese; finishing with
béchamel sauce and extra cheese.

BAKE
in oven for about 30 minutes or until the top is golden brown. Sprinkle some Greek
Seasoning and mint over the top before serving.

GREEK SALAD
Tomatoes, cut into wedges
Cucumbers, cut into batons
½ small red onion, finely sliced
Green capsicum, diced
Feta block, cut into small cubes
Kalamata olives
1 tsp Spice Fusion Greek Seasoning

DRESSING
½ tsp crushed garlic
1 tsp Spice Fusion Greek Seasoning
¼ tsp salt
Freshly ground black pepper
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil

Put all of the salad ingredients, except the olives, into a bowl. Cover with cling wrap and
refrigerate. Combine dressing ingredients in a jar and refrigerate.
When ready to serve, shake the jar to combine all of the dressing ingredients, then pour
over the salad and toss. Add the olives.