Keywords: Vegetarian Moussaka, Vegetable Moussaka, Vegetarian Eggplant Moussaka, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish, Filed Under: Entree, Greek Recipes, Vegetarian Tagged With: eggplant. Slowly add your warmed milk, while whisking continuously. This was phenomenal I did not miss the meat. I put it all in a big roaster pan, coated them with Peanut Oil (can handle higher heat) and roasted them at 450-500 for 30-50 minutes (my oven cooks fast). JOIN MY FREE E-MAIL LIST HERE. Put the aubergines, courgettes, onions, peppers and garlic in a roasting tin. 93 Comments. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Info. Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 minutes. Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. I soaked them overnight, then added some chicken broth and boiled them for 15-20 minutes. I put it all in a big roaster pan, coated them with Peanut Oil (can handle higher heat) and roasted them at 450-500 for 30-50 minutes (my oven cooks fast). Thank you! Roasted Vegetable Moussaka Serves 8–10 2 medium eggplants (about 2 lbs total) 2 medium zucchini (about 1 lb total) ★☆ And I agree with previous reviewer, it can be done in no time at all! Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. Of course I boiled them before adding them to the filling. I enjoy very much using your recipes. I was discouraged from trying this recipe for a long time by the amount of work involved and by my husband who didn't think it sounded good. Your email address will not be published. While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and zucchini on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.) Since I had doubled the recipe, I doubled this sauce – but I only used ½. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. I also add more potatoes zucchini and lentils to fill up the 9x13 pan a bit better. Thanks for the great addition to my collection! That should make it stick together a little more. Your daily values may be higher or lower depending on your calorie needs. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. Nobody wants that! Bake for 35 minutes or until golden and bubbling. Add 1 ½ cups water. First, I couldn’t find canned lentils, so I bought a bag and because I was doubling the recipe, I estimated and used ½ the bag. Season and add spices. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. Preheat oven to 375 degrees F (190 degrees C). Server a few Keftedes or a couple skewers of souvlaki along. First, I couldn’t find canned lentils, so I bought a bag and because I was doubling the recipe, I estimated and used ½ the bag. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Roast the Vegetables. 4 garlic cloves Ready for the BEST vegetarian moussaka recipe?! I will definitely make this again the next time I have an extra few hours.:). Using a smaller casserole or doubling all ingredients is a must. Black lentils are petite and cook fairly quickly. The only eensy weensy gripe I have about this recipie is that it was very crumbly and fell apart (which of course didn't affect the great taste) when serving. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Be sure to check your email and confirm your subscription. Thank you, I wouldn't recommend omitting the black lentils. All the veggies are sliced the long way to create our different layers. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. I peeled the eggplant and sliced it up. Brush a large baking dish extra-virgin olive oil. This site uses Akismet to reduce spam. You are left with a much sweet and milder slice of eggplant after salting. Roast in heated oven for 15 to 20 minutes. Season the pan with parsley, salt and freshly ground pepper. Bake for 25 minutes. 1 cup finely chopped peeled carrots I put it all in a big roaster pan, coated them with Peanut Oil (can handle higher heat) and roasted them at 450-500 for 30-50 minutes (my oven cooks fast). I also used white boiling potatoes white onion peeled the eggplant and soaked and cooked my own lentils. I also used crumbled gorgonzola instead of feta and romano instead of parm since those were all I had on hand and it still turned out magnificent. Information is not currently available for this nutrient. Agree with previous reviewer....don’t fry each veggie..just roast them all together! Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. To everyone who says this takes a long time- not true. I omitted the potatoes, however. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. Method. I will warn you now that this recipe is not for the faint of heart! Please review Nutrition Disclosure. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture.
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