Greek Vegetarian Moussaka Recipes

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VEGETARIAN MOUSSAKA



Vegetarian Moussaka image

This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

Provided by Anne Buchanan

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 7

Number Of Ingredients 20

1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 ½ tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
¼ cup grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
  • Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
  • Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
  • Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
  • Cover and bake in preheated oven for 25 minutes.
  • Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
  • Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g

VEGETARIAN MOUSSAKA - CLASSIC GREEK CASSEROLE



Vegetarian Moussaka - Classic Greek Casserole image

Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. So delicious!

Provided by Edyta

Categories     Casserole     Dinner     Main Course     Main Dish     Vegetarian

Time 2h

Number Of Ingredients 29

1 Eggplant (Large)
1 Zucchini (Large or 2 small ones)
4 Russet Potatoes (Medium, sliced)
2 tbsp Olive Oil (Extra Virgin)
Pinch of Salt and Pepper (on sliced veggies)
3 cups Baby Spinach
1/2 Sweet Onion (Chopped)
2 cloves Garlic (Chopped)
2 tbsp Fresh Dill (Chopped)
2 Eggs (Beaten)
1 cup Feta Cheese (Crumbled)
1 tbsp Olive Oil (Extra Virgin)
Salt and Pepper (to taste)
1/2 Sweet Onion (Chopped)
1 clove Garlic (Chopped)
1/2 teaspoon Oregano (Dry)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cans Tomato Pure (14.oz each)
1 teaspoon Sugar
Salt and Pepper to taste
1 tbsp Olive Oil (Extra Virgin)
4 tbsp Butter (Unsalted)
5 tbsp Flour (All-purpose)
3 cups Milk (Whole or 2 %)
1/4 teaspoon Nutmeg
2 Eggs (+ 1 egg yolk)
1/2 cup Parmesan Cheese (Grated)
Salt and Pepper to taste

Steps:

  • Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Pat it dry. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool;
  • Slice up your zucchini, and season with salt and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool;
  • Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool;
  • To prepare your spinach/feta layer, start off by chopping some onions and garlic;
  • In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent;
  • Add garlic and cook for an additional minute;
  • Add spinach and let it cook down until totally wilted;
  • Then add fresh dill, salt, and pepper and set aside to cool off. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix.
  • In a bowl beat 2 eggs, add feta, salt, and pepper;
  • Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside.
  • To make a tomato sauce you'll start off the same way as above with spinach/feta layer:
  • Heat up some olive oil, add onions and cook until translucent;
  • Add garlic and cook for one more minute;
  • Then add spices: cinnamon, nutmeg, & oregano;
  • Add pureed tomatoes, sugar, salt and pepper. Then cover and cook for approximately 20 minutes;
  • Adjust seasoning (salt and pepper) as needed.
  • In a skillet, melt butter; then add flour and whisk vigorously;
  • Gradually start adding milk and mixing it in, until the sauce is smooth;
  • Season with salt, pepper, and nutmeg;
  • Turn off the heat;
  • Add Parmesan cheese and mix well;
  • This would be the time to check for seasoning and adjust accordingly;
  • Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.
  • Preheat the oven to 350F;
  • Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray;
  • Add slices of eggplant and top them with slices of zucchinis;
  • Then add tomato sauce;
  • Add another layer of eggplant;
  • Add a layer of spinach/feta mix;
  • Add sliced potatoes;
  • Top it all of with your béchamel sauce;
  • Sprinkle it with some more Parmesan Cheese;
  • Bake it in the oven for 50-55, minutes until golden brown and bubbly;
  • Let it cool off for about 20 minutes before serving. Enjoy!

Nutrition Facts : Calories 419 kcal, Carbohydrate 40 g, Protein 15 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 125 mg, Sodium 465 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

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