Check out the recipes for appetizers, salads, main courses, chutneys & pickles and desserts on my blog!

It was our 17th wedding anniversary on the 7th of July, and unfortunately, we couldn’t celebrate it this year too. We went to Greece and Italy for our 15th wedding anniversary that was two years ago, and we had the time of our life there. Santorini, in Greece, is such a lovely place to visit especially for couples- it’s a honeymoon destination. It is one of the top most locations in the world to watch the beautiful sunset that will blow you away. The island of Santorini is probably the most intriguing island of Greece. Its name itself is more than enough to unfold in one’s mind stunning sunsets and scenery- white, red and black sand beaches, impressive traditional houses, balconies with view to the Volcano and lively nightlife. We stayed in Oia, a village situated on the top of an impressive cliff and offers a spectacular view of the sunset. Ahhh…. it was like a dream come true.

Greek cuisine is very diverse and has a wide number of vegetarian options. Moussaka, a Greek dish, is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce; however, other favorites call for potatoes, zucchini, or a combination of vegetables. Well, I have made a veg version of it replacing the meat sauce with spicy Greek tomato sauce. Here’s the recipe to share with y’all.

Click here for the recipes of Tri Color Penne Pasta, Easy Cheesy Risotto, Spinach & Cheese Ravioli, Spinach and Corn Quiche on my blog!

For Greek tomato sauce:

Heat olive oil in a pan and add minced garlic to it. Once the garlic is fried, add finely chopped onions. Add some salt to it. When the onion starts sweating, add chopped tomatoes and let it cook on medium heat. When the tomatoes are cooked, add paprika or red chili powder and mix it well. Turn off the heat and keep it aside to cool down and blend it into a purée.

For the base:

Wash and slice the eggplant, zucchini, and peeled potatoes into thin rounds. Heat the olive oil in a wide skillet over high heat and quickly fry the vegetables (separately) until browned. Set aside on a tissue paper to drain.

For Béchamel (white) sauce:

Heat butter in a pan, add flour to it and whisk it until smooth. Lower the heat of the stove; gradually pour in the hot milk, constantly whisking until it thickens. Add in some grated mozzarella cheese and season it with salt and black pepper.

For layering Moussaka:

Arrange a layer of vegetables in a greased baking dish. Sprinkle little salt and ground cinnamon on it. Cover the vegetables with the spicy Greek tomato sauce and add grated mozzarella cheese on top. Pour the béchamel sauce over the top and sprinkle some more cheese and black pepper. Coat it with melted butter on top (you can give an egg wash too). Put it in the oven and bake it for 20 minutes.

The authentic Greek Moussaka is ready to serve. Kalí óreksi! (Enjoy your meal in Greek) 😀

Click here for the recipes of other delicacies on my blog!