Sb Vegetable Moussaka Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOUSSAKA: EGGPLANT CASSEROLE



Moussaka: Eggplant Casserole image

Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 21

2 large eggplants, (sliced lengthwise into 1/4 inch-thick slices, end slices discarded)
salt
Private Reserve extra virgin olive oil
4 tablespoon breadcrumbs
1 large yellow onion, (finely chopped)
1 pound ground lamb (or beef)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika or hot paprika
1/2 cup red wine
14 ounce can diced tomato
1 teaspoon sugar
1/2 cup hot beef broth
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup all-purpose flour
1/2 teaspoon salt, (more if you like)
1/4 teaspoon ground nutmeg
4 cups 2% milk, (warmed)
2 large eggs

Steps:

  • Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
  • Turn the broiler of your oven on.
  • Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
  • Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
  • Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
  • Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
  • Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
  • Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
  • Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving

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

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES



Traditional Moussaka recipe with eggplants (aubergines) and potatoes image

The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h45m

Number Of Ingredients 21

6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
salt to taste

Steps:

  • To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
  • If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
  • for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
  • for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
  • Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
  • Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
  • . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
  • Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg

MOUSSAKA



Moussaka image

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 19

6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten

Steps:

  • Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
  • Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
  • Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
  • Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
  • Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium

VEGETABLE MOUSSAKA



Vegetable Moussaka image

Categories     Milk/Cream     Mushroom     Tomato     Vegetable     Eggplant     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds
1/2 cup (about) olive oil
1 large onion, thinly sliced
1 cup finely chopped peeled carrots
1 cup finely chopped celery
4 garlic cloves, minced
12 ounces portobello mushrooms, cut into 1/2-inch pieces
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 28-ounce can crushed tomatoes with added puree
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan cheese
6 tablespoons (3/4 stick) butter
7 tablespoons all purpose flour
3 1/2 cups whole milk
4 large egg yolks

Steps:

  • Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
  • Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
  • Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
  • Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
  • Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
  • Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

VEGETARIAN MOUSSAKA



Vegetarian Moussaka image

This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!

Provided by Becca Heyes

Categories     Main meals

Time 1h50m

Number Of Ingredients 19

2 small aubergines ((eggplants), or 1 large)
3 tbsp olive oil, (divided)
1 medium onion, (diced)
4 cloves garlic, (minced)
400 g tin (~ 1 1/3 cups) chopped tomatoes
1 tbsp tomato puree / paste
200 g (~ 1 cup) dried red lentils
500 ml (~ 2 cups) vegetable stock
2 tsp dried parsley
1 tsp dried mint
Black pepper
1 large potato
45 g (~ 3 tbsp) butter
3 tbsp plain flour
400 ml (~ 1 1/2 cups) milk
1/4 tsp ground nutmeg
Salt
Black pepper
1 large tomato, (sliced)

Steps:

  • Remove the stalks from the aubergines, and cut in half widthwise so they're easier to manage. Cut each piece into thin slices.
  • Drizzle some olive oil into a large flat-bottomed frying pan, and add a single layer of aubergine slices. Cook the aubergine for a few minutes each side, until slightly golden, and soft and pliable. You'll probably need to cook the aubergine in several batches, so when the first batch is cooked, transfer the slices to a plate, and repeat with the next batch until you've used all the slices. You may need to add a fresh drizzle of olive oil for each batch.
  • While the aubergine is cooking, you can prepare the lentil mixture. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Cook over a medium heat for 5 minutes, until soft and translucent. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Mix well to combine, and bring to a simmer. Cook for around 15-20 minutes, stirring regularly, until the lentils are soft (you can add a dash more water if needed).
  • Wash the potato, and cut it into very thin slices - I used a mandoline. The thin slices allow you to add the potato to the moussaka without pre-cooking, but if you don't have a mandoline, or you just prefer thicker slices of potato, parboil the potato slices for 5 minutes before using.
  • To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. 12 x 7 inches). Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine.
  • To make the béchamel sauce, melt the butter in a small saucepan, and add the flour. Mix well to create a roux (a thick paste), and cook for a minute or two over a medium-low heat. Add the milk a dash at a time, stirring until smooth each time before adding more (find more detailed instructions for how to make a white sauce here). Season with salt and pepper, and a pinch of nutmeg.
  • Smooth the white sauce over the dish, and top with a few slices of tomato. Bake at 190°C (Gas Mark 5 / 375°F) for around an hour, until the potato slices are completely cooked (you'll need to cover the dish with foil after 20-30 minutes, once the top is browned to your liking). If using parboiled potato slices, you can bake it for less time.
  • Leave the moussaka to stand for 10 minutes or so after you remove it from the oven (this allows you to cut it into neat slices), then serve warm.

Nutrition Facts : ServingSize 1 portion, Calories 465 kcal, Carbohydrate 64.8 g, Protein 18.2 g, Fat 18.6 g, SaturatedFat 7.1 g, Cholesterol 26 mg, Sodium 246 mg, Fiber 20.3 g, Sugar 11.6 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

VEGETABLE MOUSSAKA



Vegetable Moussaka image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, leaves washed and chopped
Salt and freshly ground black pepper
1 large eggplant, peeled and sliced
3 large tomatoes, washed and sliced
1 yellow squash, washed and sliced
1 white onion, sliced thick
1/4 pound green beans, cleaned and cut in 1/2
1 red peppers, washed and julienne
1 green peppers, washed and julienne
1 yellow peppers, washed and julienne

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a large baking dish extra-virgin olive oil. Season the pan with parsley, salt and freshly ground pepper. Layer the vegetables in the same procedure as lasagna, alternating the different vegetables. Season between the layers with salt, pepper and parsley. Save most of the tomatoes for the top layer. Bake for about 1 hour or until all the vegetables appear soft. Season the top with chopped parsley, salt, freshly ground pepper, and extra-virgin olive oil.

SB VEGETABLE MOUSSAKA



SB VEGETABLE MOUSSAKA image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 15

1 large eggplant (about 1 1/4 lbs), ends trimmed, cut widthwise into 1/4-inch thick rounds
2 tsp extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 (15-oz) can lentils, drained
1 (15-oz) can diced tomatoes, with juices
1/4 cup chopped parsley
1 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp salt
Freshly ground black pepper
1/2 cup fat-free half-and-half
2 large eggs
1/4 cup freshly grated Parmesan cheese
1/8 tsp freshly grated nutmeg

Steps:

  • Heat the oven to 425 degrees F. Lightly coat eggplant slices with cooking spray and arrange on a baking sheet. Bake until softened and golden, 20 to 25 minutes. Reduce oven to 350 degrees F. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, eggs, 2 tblsp of the cheese, and nutmeg. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tblsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm.

More about "sb vegetable moussaka recipes"

VEGETARIAN MOUSSAKA - TAMING TWINS
vegetarian-moussaka-taming-twins image
2019-05-09 A simple vegetarian Moussaka recipe. Made with aubergines, potatoes and courgettes, topped with a creamy cheese sauce. this delicious family friendly recipe …
From tamingtwins.com
Estimated Reading Time 7 mins


EASY MOUSSAKA RECIPE - SIMPLE NO BAKE & 4 INGREDIENTS
easy-moussaka-recipe-simple-no-bake-4-ingredients image
2018-12-12 Easy Moussaka Recipe. Heat a frying pan and add butter, coconut or olive oil. When hot, add the mince. Cook the mince until browned. While the …
From yummyinspirations.net
Estimated Reading Time 3 mins


ROASTED VEGETABLE MOUSSAKA - MEDITERRANEAN VEGETARIAN RECIPE
roasted-vegetable-moussaka-mediterranean-vegetarian image
2019-10-10 Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Healthy, flavorful and nourishing! Tori's Stories. This recipe has been updated from the archives with new photos and a how-to cooking video. Moussaka …
From toriavey.com
  • Place racks on the upper and lower thirds of your oven. Preheat oven to 500 degrees F. Grease two baking sheets with extra virgin olive oil. Spread out the zucchini, potatoes, and 3 garlic cloves in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.
  • Place baking sheet with potatoes on the upper rack of the oven. Place sheet with zucchini on the lower half. Roast veggies for 10 minutes. Remove sheets from oven and place them back in the oven, switching racks (zucchini and garlic on top, potatoes on bottom). Roast for about 5 more minutes, until veggies are tender and starting to turn golden brown (check the bottoms of the veggies for browning).
  • While potatoes and zucchini are roasting, remove the stem ends from the eggplants. Peel strips from the eggplants so that they have thin stripes of peel remaining down the sides (they will be half-peeled).


RICH VEGETABLE MOUSSAKA RECIPE | VEGETARIAN RECIPES ...
rich-vegetable-moussaka-recipe-vegetarian image
Method. Heat 1 tbsp of the oil in a large nonstick frying pan and add the onion. Fry over a medium heat 5 minutes or until soft and starting to colour, stirring …
From realfood.tesco.com
5/5 (26)
Category Dinner
Cuisine Greek
Total Time 1 hr 15 mins


GREEK MOUSSAKA RECIPE (STEP-BY-STEP TUTORIAL) • UNICORNS ...
greek-moussaka-recipe-step-by-step-tutorial-unicorns image
2021-04-23 Moussaka is a classic Greek comfort food. Follow our step-by-step recipe to make this easy and comforting eggplant casserole. We have some truly awesome Greek and Mediterranean recipes on the blog. Some of our all-time favorite recipes …
From unicornsinthekitchen.com
Estimated Reading Time 8 mins


BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
best-vegetarian-moussaka-recipe-the-mediterranean-dish image
2020-01-24 The components of this vegetarian moussaka recipe are not hard to make. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Let's walk through them some more: 1. Roasted Vegetables . For this vegetarian eggplant moussaka recipe…
From themediterraneandish.com
Calories 208
Estimated Reading Time 7 mins
Total Fat 11g 14%


INSPIRED BY MASTERCHEF: VEGETARIAN MOUSSAKA - SEARCHING ...
2012-02-10 Preheat the oven to 180C. Follow the instructions on the pack for preparing the lentils and cook until soft and just beginning to split. Slice the aubergine so the slices are about 1cm thick. Drizzle with oil and bake in the oven …
From searchingforspice.com
Estimated Reading Time 6 mins
  • Follow the instructions on the pack for preparing the lentils and cook until soft and just beginning to split.
  • Slice the aubergine so the slices are about 1cm thick. Drizzle with oil and bake in the oven for 30-40 minutes, turning over halfway through.


EASY VEGETARIAN MOUSSAKA RECIPE - LARDER LOVE
2015-01-07 This easy vegetarian moussaka recipe is a lighter version of this classic dish and one that I truly love and make time and again. The new year means January and that means …
From larderlove.com
Estimated Reading Time 5 mins
  • Slice the aubergine into rounds approximately 0.5cm/1/4" wide and layer in a colander with salt for 30 mins, then rinse and pat dry.
  • Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them.


VEGETARIAN MOUSSAKA RECIPE WITH MUSHROOM SAUCE - MY GREEK DISH
Vegetarian Moussaka recipe – The secret is in the sauce. To prepare a traditional Greek Moussaka recipe, luscious layers of mince beef (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden. For this veggie moussaka recipe …
From mygreekdish.com
Estimated Reading Time 6 mins
  • To prepare this vegetarian moussaka recipe, begin by preparing your eggplants. Remove the stalks from the eggplants and cut them into slices, aprrox.1 cm thick. Season with salt and place in a colander for about half an hour.
  • Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. For a healthier version of this vegetarian moussaka recipe try drizzling the eggplants with some olive oil and bake them for 15 minutes at 200C instead of frying them.
  • Now it’s time to prepare a delicious mushroom based sauce for your vegetarian moussaka. Heat a pan to medium-high heat and add the olive oil. Stir in the chopped mushrooms and sauté, until most of the juices have evaporated. Add the chopped onions and garlic and sauté. Pour in the wine and wait to evaporate. Add the tinned tomatoes, mushing them with a wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer for about 15 minutes until most of the juices have evaporated and the sauce thickens.
  • Lastly prepare the béchamel sauce for the vegetarian moussaka. Use a deep pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste and add warmed milk in a steady stream. Keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk really quickly, season with salt to taste and set aside while you assemble the dish.


VEGETABLE MOUSSAKA RECIPE | MYRECIPES
Recipes; Vegetable Moussaka; Vegetable Moussaka. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating Recipe by MyRecipes September 2009 Save Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Vegetable Moussaka . Credit: Charles Schiller; Styling: Lynn Miller Recipe …
From myrecipes.com
  • Preheat oven to 425°F. Lay eggplant slices on paper towels and salt both sides; let stand for 30 minutes. Rinse and pat dry. Brush both sides with olive oil (1/4 cup total) and place on 2 baking sheets. Bake 20 minutes, turning slices and rotating pans halfway through. Remove eggplant from oven and let cool. Reduce oven temperature to 350°F.
  • In a large skillet with a lid, heat remaining oil. Add onion, mushrooms, zucchini and squash, season with salt and pepper and cook, covered, over low heat until soft, about 10 minutes. Remove lid, turn heat to high and cook until liquid evaporates. Add garlic, oregano, tomatoes and puree, and parsley and cook until sauce has thickened, about 10 minutes. Check seasoning and add more salt and pepper if necessary.
  • Mist a 13-by-9-inch baking dish with cooking spray. Cover bottom of dish with eggplant rounds, spoon half of vegetable sauce on top and sprinkle with 2 Tbsp. Parmesan. Repeat with remaining eggplant and sauce and 2 Tbsp. Parmesan, finishing with a top layer of eggplant.
  • Melt butter in pan and whisk in flour. Cook for 2 minutes. Whisk in milk and cook, stirring, until mixture comes to a boil. Reduce heat and simmer until sauce thickens, about 5 minutes. Add 1/2 cup Parmesan and yogurt and stir until smooth. Whisk in eggs and yolks.


VEGETARIAN MOUSSAKA RECIPE - BBC FOOD

From bbc.co.uk
  • Put the potatoes into a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender.
  • Heat the oil in a large sauté pan, add the onions and cook over a medium heat for 5–6 minutes until just softening.
  • Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.
  • Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz of water in total).
  • Drain the lentils and stir into the tomato sauce, bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and the liquid nearly all absorbed.
  • Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside (if using new potatoes, keep the skin on).
  • Heat a griddle pan until hot then griddle the aubergine in batches until browned and softened.
  • Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines.


VEGETARIAN MOUSSAKA - GREEK STYLE - VEGGIE IN MOROCCO
2020-05-27 So the challenge for this recipe was to find a vegetarian alternative for the rich meat sauce. Instead of ground meat, I decided to use chopped vegetables like green peppers, zucchini, and carrots. To get more bite into the sauce, I added some Ebly (wheat berries) after half of the cooking time. With oregano, fresh mint, and parsley, I have rounded off the taste of the sauce. My moussaka …
From veggieinmorocco.com
Estimated Reading Time 5 mins


GREEK VEGETARIAN: VEGETARIAN MOUSSAKA (WITH VEGETABLE PROTEIN)
2013-02-03 Melt the butter in a large saucepan over medium heat. Add the flour and mix well, stirring quickly. Cook while stirring for around 1 minute until the mixture is beginning to froth a little, then remove from heat. Add around a quarter of a cup of milk, stirring quickly to incorporate.
From greekvegetarian.blogspot.com
Estimated Reading Time 5 mins


VEGETARIAN MOUSSAKA RECIPE | RECIPELAND
1996-01-28 First make the tomato sauce: peel and mince onions. Sauté onions in about 2 tablespoon oil and about 2 tablespoon butter, over moderate heat, until they are soft and lightly colored (about 8 minutes).
From recipeland.com
1/5 (1)
Total Time 2 hrs
Servings 12
Calories 375 per serving


SB VEGETABLE MOUSSAKA RECIPES
Sb Vegetable Moussaka Recipes VEGETABLE MOUSSAKA. Categories Milk/Cream Mushroom Tomato Vegetable Eggplant Fall Bon Appétit. Yield Makes 8 servings. Number Of Ingredients 16. Ingredients; 3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds: 1/2 cup (about) olive oil : 1 large onion, thinly sliced: 1 cup finely chopped peeled carrots: 1 cup …
From tfrecipes.com


VEGETABLE MOUSSAKA RECIPE - YOUTUBE
I think this dish is called Vegetable Moussaka because it uses a lot of aubergines! Never mind... it is really delicious regardless of whether it tastes lik...
From youtube.com


SOUTH BEACH DIET PHASE 1 MOUSSAKA, DIäTPLAN
Find the recipe for SB VEGETABLE MOUSSAKA and other vegetable South Beach Phase 1 1 15-oz can diced tomatoes, with juices. by~lander~sea food tales south beach diet vegetable moussaka . South Beach Diet Vegetable Moussaka. From The South Beach Diet Super Charged Cookbook For Phase One. south beach diet phase one recipes round-up from june 2008. South Beach Diet Phase One Recipes …
From diat-plan.com


HOMEMADE VEGETARIAN MOUSSAKA RECIPE - YOUTUBE
A lighter version of a moussaka with a vegetable loaded spinSubscribe for regular videos http://goo.gl/CbsOCc For ingredients, info & steps see the recipe at...
From youtube.com


SBD VEGGIE MOUSSAKA
Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tbsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 ...
From tfrecipes.com


Related Search