VEGETARIAN MOUSSAKA - CLASSIC GREEK CASSEROLE
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
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
VEGETARIAN MOUSSAKA
This is a wonderful dish from Meals.com which I've slightly tweaked. It looks fabulous, feeds 8-10, and has gotten great reviews from meat-lovers and vegetarians. For those who like to make things ahead, I prepare the entire dish and set in the frig; then pour the Alfredo/ricotta sauce over at the last minute before baking.
Provided by quikgourmet
Categories Potato
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375. Place eggplant on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
- Boil potatoes 5 minutes until crisp tender.
- Combine Alfredo sauce, ricotta, eggs, and nutmeg in a medium bowl and set aside.
- In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
- Heat 2-3 T. olive oil in a large, nonstick skillet over medium-high heat. Saute onion until it begins to soften (about 3 minutes). Add mushrooms and saute until soft (about 7 minutes). Add tomatoes, tomato paste, oregano, and cayenne pepper. Simmer until thickened, about 15 minutes.
- Lightly butter a 13x9 baking dish. Sprinkle 1/3 of the bread crumb mixture on bottom; add the potatoes as the next layer. Cover with half the eggpalnt and half the mushroom/onion mixture. Repeat layers with 1/3 of the bread crumbs, remaining eggplant, and remaining mushroom mixture.
- Pour egg mixture over all and top with the remaining bread crumb mixture. Bake for 45 minutes (1 hour if made ahead) or until top is golden. Let stand for 10-15 minutes before serving.
Nutrition Facts : Calories 280, Fat 11.6, SaturatedFat 2.9, Cholesterol 75.3, Sodium 510.6, Carbohydrate 36.3, Fiber 10.9, Sugar 8.1, Protein 12.2
SORT OF VEGETARIAN MOUSSAKA
From Alison & Simon Holst "Very Easy Vegetarian Cookbook". Although I'm not a lover of eggplant OR mushrooms, I did enjoy this! Since I only had one small eggplant, I added in sliced zucchini (about 3 small, sliced lengthways), and because I love blue cheese, I added that to the cheddar cheese for the topping, using about half a cup of each. I'm posting the recipe as originally published, but I did enjoy my small changes! oh, also, the ingredient list separates the amounts of oil, salt, etc, I just add it as I need it! And I used the yoghurt option for the topping. As I typed, it occurred to me that a layer of thinly sliced tomatoes on top of the final eggplant layer (underneath the yoghurt topping), would probably be really nice! Try it!
Provided by Karen Elizabeth
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways).
- Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven.
- While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
- Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
- Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
- Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
- Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes.
- Serving suggestion : salad and crusty bread.
Nutrition Facts : Calories 299.6, Fat 27.6, SaturatedFat 11.4, Cholesterol 91.2, Sodium 737.3, Carbohydrate 6.7, Fiber 1.3, Sugar 4.2, Protein 8.2
VEGETARIAN MOUSSAKA
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
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
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- Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
- Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.
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