Meatless 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

MEATLESS MOUSSAKA



Meatless Moussaka image

This comes from an article I clipped from a magazine years ago "Greek Gourmet Dinner Party". I first served it for a dinner party in 1981. This is a Greek favorite, molded to provide a dramatic accompaniment to Rolled Leg of Lamb with Walnut Stuffing. It can be made up to two days before you want to serve it.

Provided by Leslie in Texas

Categories     Vegetable

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 eggplants (about 1 1/4 lbs. each)
salt
1/4 cup olive oil
1 1/2 cups fresh mushrooms, thinly sliced
1 cup onion, chopped
1 (16 ounce) can whole tomatoes, drained and chopped
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/4 teaspoon nutmeg
2 eggs, slightly beaten
2/3 cup parmesan cheese, grated
1/2 cup fresh breadcrumb

Steps:

  • Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
  • Cut stems from eggplants and quarter each lengthwise.
  • With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
  • Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
  • Fill a Dutch oven about half full of water and heat to boiling.
  • Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
  • When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
  • In a large skillet heat oil.
  • Add mushrooms and onions; saute 5 minutes.
  • Stir in tomatoes and cinnamon; reduce heat to low.
  • Squeeze eggplant pulp to remove moisture and add to skillet.
  • Cook, stirring occasionally, for 10 minutes.
  • In a small saucepan over medium heat, melt butter.
  • Stir in flour and cook for 1 minute.
  • Pour in milk and stir constantly until mixture thickens; add nutmeg.
  • Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
  • Remove from heat; set aside.
  • Preheat oven to 350 degrees.
  • Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
  • Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
  • Put casserole in baking pan on oven rack. Fill baking pan with hot water.
  • Bake 1 1/2 hours.
  • Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
  • *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
  • Invert onto serving dish; cut into wedges to serve.

Nutrition Facts : Calories 233.5, Fat 14.6, SaturatedFat 5.1, Cholesterol 70, Sodium 229.1, Carbohydrate 19, Fiber 5.5, Sugar 6, Protein 8.7

VEGETARIAN MOUSSAKA



Vegetarian Moussaka image

I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! It's based on a Turkish version of the dish, with French lentils in place of ground meat.

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 20

3 medium eggplants (3 to 4 pounds)
1/2 cup extra-virgin olive oil
Kosher salt
2 cups dried French lentils
Vegetable oil, for frying, plus more for the pan
4 large russet potatoes, peeled and sliced 1/4 inch thick
1 1/2 sticks (12 tablespoons) unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
3 cups tomato puree
2 tablespoons tomato paste
1 teaspoon dried oregano
Freshly ground pepper
1 cinnamon stick, broken into pieces
2 cups milk
3 cups heavy cream
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
6 large egg yolks
1 cup crumbled sheep's milk feta cheese

Steps:

  • Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
  • Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
  • Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
  • Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
  • Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
  • Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
  • In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
  • Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
  • Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

MOUSSAKA



Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  • In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  • To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  • Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  • Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

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