A different kind of moussaka that features eggplant, zucchini and feta cheese – a light, summery and vegetarian version.
Although moussaka is well known as a Greek classic that contains eggplant and potato as a base and the authentic-taste can’t be replaced with anything else, I dare to bring a much lighter touch to this recipe and share with you my different version of moussaka.
The name comes originally from Arabic, which means literally “chilled” and is known, in various forms, from Egypt to Romania.
Many versions of moussaka are based primarily on eggplant, potato and minced meat. The one I grew up with (in Romania, of course) was baked with layers of minced meat, eggplant and potatoes topped with a white sauce made of cheese and eggs. I have to admit, I used to love my mom’s moussaka.
However, as I prefer not to limit myself to only a couple of recipes, I decided to try a light, summery version, parting with the classic style.
- 1 large eggplant, in thick round slices
- 1 large zucchini, in thick round slices
- 1 green onion, chopped
- 200 g cottage cheese
- 100 g feta cheese
- 200 ml Greek yoghurt
- a handful of fresh basil
- 1 tablespoon extra-virgin olive oil
- pepper to taste
- Preheat the oven to 250°C (~480°F)
- Wash the aubergine and zucchini very well, peel only the zucchini and chop them roughly in round slices. Meanwhile, prepare the cheesy sauce mixture. In a medium bowl add the two kinds of cheese, the yoghurt and mix them thoroughly.
- Put a baking sheet in a medium-sized casserole pan and brush it with olive oil. Then spread out half of the aubergine and zucchini in the baking pan and pour half of the cheesy sauce mixture over it. Then add the second layer of the aubergine and zucchini, spreading it evenly, and pour the remaining cheesy sauce mixture on top and drizzle it with fresh basil. Place it in the oven for about 30 minutes or until well browned, and then leave to cool for some time before serving it.
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