Summary

Ingredients

• 1 eggplant (s)
• 1 small zucchini
• 1 medium onion (s)
• 2 cloves garlic
• 2 medium potato (s)
• 1 parsley root (s)
• 1 red pepper (s)
• 4 tablespoon olive oil
• 100 ml vegetable stock
• 200 ml tomato (s), passed
• 1 handful raisins
• 2 tablespoon ajvar
• 1 teaspoon harissa
• 0.5 teaspoon ½ cinnamon
• 1 teaspoon spice mixture (Ras el Hanout)
• 2 sprigs thyme
• 1 sprig rosemary
• some stalks dill
• 150 g feta cheese, crumbled

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Instructions

1. Peel the potatoes, onions, garlic cloves and parsley root and cut into fine cubes.
2. Clean the peppers, 1/2 aubergine and 1/2 zucchini and also cut into small cubes. Cut the other half of the zucchini and aubergine lengthways into thin slices.
3. Sprinkle the eggplant slices with salt and let them steep for ten minutes, then scald them in a bowl with boiling water to soften them a little.
4. Braise the diced vegetables in two tablespoons of olive oil without browning them. After five minutes, deglaze with vegetable stock, add raisins, tomato sauce, ajvar, harissa, spices and herbs. Simmer for about ten minutes, the potatoes should be almost cooked and the liquid should be almost completely reduced. Finally, season with salt and pepper.
5. Put 1 tablespoon of olive oil on the bottom in a baking dish, line with zucchini slices. Pour in a layer of vegetable mixture, then cover with eggplant slices, pour in another layer of vegetables, cover with zucchini slices, etc., until the filling and eggplant / zucchini slices are used up. Scatter the chopped dill on the last layer, then pour the coarsely crumbled sheep cheese over it and bake for about 40 minutes at approx. 180 degrees.
6. Tip:
7. Moussaka is also often made with minced meat. With this variant, the lamb mince is particularly suitable - simply fry it with the onions and garlic, then possibly do without the potato cubes.
8. If you want it to remain vegetarian, but still have a consistency similar to minced meat, you could cook couscous or crumbled tofu / soy mince. With couscous, you need more broth because it soaks up the liquid.