Sponsored by OPA by Litehouse.
Picture this: you’re seated at a small, rickety white table with checkered blue table napkins, simple metal cutlery and an unlit candle. There’s a basket with crusty bread and freshly churned butter before you, and a glass of ice-cold white wine already sweating on the table.
You lean back in your chair and take in the expanse of blue skies, even bluer water and fine yellow sand that’s unfolding before you.
As the wind ruffles your hair, you dig into the cold moussaka that’s in front of you, the flavours of tomatoes, eggplant, potatoes, yogurt, kalamata and feta mingling in your mouth to create a perfect balance of sharp, tangy flavours and silky textures.
Welcome to Greece.
I can’t offer you a plane ticket, but I promise that after making this cold kalamata feta moussaka in your home, you’ll be transported to the beaches of Kos and Santorini.
Though the traditional Greek moussaka is served warm, this vegetarian take is lighter, sharper, and perfect for the hot summer months. It’s a delicious update on a Greek classic that takes full advantage of the delicious tang of OPA by Litehouse’s new Kalamata Feta Greek Yogurt Dressing.
- 3 large Yukon Gold potatoes, sliced into thin pieces
- 2 large eggplants, sliced into ½-inch pieces
- 6 beefsteak tomatoes, sliced into thin pieces
- 1 jar OPA by Litehouse Kalamata Feta Dressing
- 6 tsps Litehouse freeze-dried oregano
- Olive oil
- Salt
- Pepper
- Fresh oregano, for garnish
- 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 minutes on one side. Add 2 tablespoons 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 teaspoon of dried oregano, and 2 tablespoons 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.
This article was written by Ksenia Prints, a fifth-generation immigrant who was born in the former Soviet Union, grew up in Israel and now resides in Montreal, Quebec, and whose food is a mélange of cultures and traditions. She spends her time cooking, writing and photographing food for At the Immigrant's Table and other freelance publications.
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LOVE Moussaka! This is a very nice and light version. I’m not going to lie, I think that I would not be able to wait until it cooled down though! I have a bunch of zucchini that is begging to be used, and this seems like a lovely way to toss that into there too! The pictures are stunning. Mad respect to you!
Quick note on my browser – Chrome in Windows 10 – “Rate this recipe” will only let me hit up to 3 stars…. not sure why that is. This recipe deserves 6!
We’re huge fans of Moussaka too over here! And yes, Ksenia knocked it out of the park with this recipe and those beautiful photos! Thanks for the comment and hope you used up all those zucchinis with this recipe!