Vegetarian Moussaka Recipe
Vegetarian Moussaka Recipe
A Hearty Casserole, Just Like the Greek Original
Made with eggplant, zucchini, tomatoes and lentils, this layered casserole is a great dish for dinner. It's as filling as the lamb-based original moussaka.
Traditionally, moussaka is a Greek casserole made with eggplant, lamb or beef and diced tomatoes, among other things. It's a layered dish, something like a mix between shepherd's pie and lasagne. It's topped with a cream sauce and cheese.
Here is a tasty vegetarian version that still keeps the hearty taste and texture of the original style of moussaka, but is made with lentils, zucchini, and potatoes instead of the meat. Non-vegetarians will love the taste, and won't even miss the meat.
A very filling, tasty and healthy main course dish that will suit any vegetarian table. Serves approximately 8-10 people.
* 1 eggplant, sliced
* 1 zucchini, sliced
* 2 potatoes, sliced
* 1 onion, sliced
* 1 garlic clove, minced
* 1 tbs vinegar
* 1 14 oz can of chopped tomatoes
* ½ 14 oz can of lentils, drained (save the juice)
* 1 tsp oregano
* 1 cup feta, crumbled
* 2 tbs butter
* 2 tbs flour
* 1 ¼ cup milk
* 1/8 tsp nutmeg
* 1 egg, beaten
* ¼ cup parmesan cheese, grated
1. Sprinkle the slices of eggplant with salt, and let site for at least half an our to draw out the bitterness. Rinse off the salt.
2. Preheat your oven to 375C.
3. In a large pan, brown the eggplant and zucchini. Remove from the pan, then do the same thing with the potato slices. Also remove from pan.
4. Saute garlic and onions until browned. Add vinegar, tomatoes, lentils, half of the canned lentil juice, and oregano. Cover and simmer on medium to low, for about 15 minutes.
5. In a casserole dish (9x13 inches), place a layer the cooked eggplant, zucchini, potatoes, onions and feta cheese. Pour some the tomato and lentil mixture over all the sliced vegetables. Add another layer of vegetables, then sauce. Make sure the top layer is vegetables.
6. Bake for about 25 minutes.
7. While it is baking, make the topping. Mix together butter, flour and milk. Bring to just boiling, while whisking. When it is thick and smooth, add nutmeg. Remove from heat and let the mixture cool for about 5 minutes. Mix in the beaten egg.
8. Remove the vegetable portion from the oven and pour on the sauce. Top with parmesan cheese and continue to bake for another 30 minutes.
Serve with a fresh side salad or rolls for a one-dish dinner.
no way would one eggplant, 2 potatoes and one zucchini feed 8-10 people! try doubling the ingredients and you might feed 6-8 people. Also use 190C unless you want to incinerate it.
tried this recipe but took the comments above to heart so used two eggplants and two zucchini and turned the oven to 190C. Turned out pretty good though definitely wouldn't feed 8-10 people, maybe 6-8 polite people. Also added some olive oil to fry the zucchini and aubergine and some salt and pepper to the layers and the topping.
Parmesan is not vegetarian, supermarkets have 'italian hard cheese' which is.