Cold Moussaka

Vegetarian Dinner

A lightened up version of a classic, this cold moussaka is layered with eggplant, potatoes and tomatoes, and served with tangy kalamata feta sauce. Fast and delicious vegetarian dinner.

Preheat oven to 425℉. Line a baking sheet with parchment paper, and drizzle it with 2 tablespoons of olive oil. Spread oil evenly. Cover with a single layer of eggplant slices, and bake for 15 min. on one side. Add 2 tbsp more oil to the sheet

Turn slices over and cook an additional 12 minutes on the other side. Repeat until all eggplant is baked and golden-brown in parts. Lower oven temperature to 375℉.

On a large baking sheet, layer eggplant slices, potato slices and tomato slices. Sprinkle with salt, 1 tsp of dried oregano, and 2 tbsp of OPA by Litehouse Kalamata Feta Dressing. Repeat until you run out of vegetables.

Mix 3 teaspoons dried oregano with 1 teaspoon of water, and let hydrate for a couple of minutes.

On the last layer, pour ¼ cup of OPA by Litehouse Kalamata Feta dressing and 3 tablespoons olive oil. Sprinkle with rehydrated oregano, salt and pepper.

Cover and bake at 375℉ for 45 minutes, until potatoes have cooked through (test with fork). Let cool for 4 hours, or overnight.

Serve cold kalamata feta moussaka drizzled generously with more Kalamata Feta Dressing, and topped with fresh oregano.