Repeat (1/3 veggie, rest of onion/tomato/feta) then top with remaining veggies and feta. I enjoy very much using your recipes. 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. Thank you! Info. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. I’ve made twice since and am making it again his week for, This was DELICIOUS! ★☆. Rinse and pat eggplant dry. 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. I will definitely make this again the next time I have an extra few hours.:). I’ve made twice since and am making it again his week for. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. I also used a half a cup of dry lentils instead of the canned ones. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Black lentils are petite and cook fairly quickly. Required fields are marked *, Rate this recipe Make the bechamel. if you are going to make moussaka, do it right! I live in the uk. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). Percent Daily Values are based on a 2,000 calorie diet. Overlap with half the aubergine and the rest of the vegetables. Allrecipes is part of the Meredith Food Group. Sauté diced onion until softened and translucent. They have a wonderful, creamy consistency; full-bodied and earthy flavor. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. 93 Comments. 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.) 1 cup finely chopped celery Plus, no thawing needed, it can be baked right away from freezer to oven! Prepare the tomato-lentil sauce. Since I had doubled the recipe, I doubled this sauce – but I only used ½. I'm not sure what I did differently from other people but mine was neither mushy nor crumbly; it was actually perfectly firm and easy to slice through and serve. To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. Otherwise you will be mixing the ingredients all together and not browning them separately. And I agree with previous reviewer, it can be done in no time at all! 1 tablespoon olive oil, or more as needed, 1 (14.5 ounce) can whole peeled tomatoes, chopped, ½ (14.5 ounce) can lentils, drained with liquid reserved, This was DELICIOUS! Season the pan with parsley, salt and freshly ground pepper. Layer the roasted veggies on top... Now add the rest of the tomato lentil sauce... Add bechamel on top. This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with black lentils in place of ground meat; and creamy bechamel to top it all. Heat oil in a large skillet over medium-high heat. Method. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. By subscribing for FREE, you will receive a weekly meal plan, plus new recipes! Season and add spices. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. I’ve made twice since and am making it again his week for. I peeled the eggplant and sliced it up. thinly sliced 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). The bechamel sauce didn't all fit on top, so I reserved some and used it as the base to stuff portabella mushrooms to pair with the moussaka. Please review Nutrition Disclosure. (I took previous recommendation and added some cinnamon to this mixture) I'm Suzy. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. Smells delcious while cooking! Update 3/1/08...second pan made came out even better than the first. Be sure to spread the bechamel and smooth it out with the back of a spoon. This roasted vegetable moussaka is easier to put together than you think. I made it for the first time today and was really happy with the result. If you don’t have one already, get a mandolin – Pampered Chefs new one is GREAT! Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! This was soooo good! Cover, reduce heat to medium-low, and simmer 15 minutes. Since I had doubled the recipe, I doubled this sauce – but I only used ½. It packs lots of vitamins, minerals, and fiber. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) Yum! If you don’t want to worry about this, just make the bechamel right before you are going to assemble. Server a few Keftedes or a couple skewers of souvlaki along. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the bechamel etc. I will definitely make again! 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. Be sure to check your email and confirm your subscription. This type of eggplant casserole is a full meal in and of itself. Welcome to my table. I also add 2 to 3 russet potatoes and 2 zucchini. Cover and bake in preheated oven for 25 minutes. I wanted to ask if you could use quorn also? This is important for two reasons: First, it allows a lot of the moisture in the eggplant to release. 1. Of course I boiled them before adding them to the filling. You’re likely to have leftovers, which is great because it tastes just as good the next day. I soaked them overnight, then added some chicken broth and boiled them for 15-20 minutes. Pour sauce over vegetables and sprinkle with Parmesan cheese. You have made it, time to put it all together! After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. Put the aubergines, courgettes, onions, peppers and garlic in a roasting tin. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. Add your already COOKED black lentils, tomatoes, and broth. This post may include affiliate links. You are left with a much sweet and milder slice of eggplant after salting. The components of this vegetarian moussaka recipe are not hard to make. 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. Cut into 12 squares. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. Assemble to moussaka. Toss well to coat, then The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. Most people won't think twice about serving basic cornbread when is on the table. I browned the eggplant in the oven and the zucchini and potato in a skillet on the stove and it went a bit faster that way. Of course I boiled them before adding them to the filling. If you don’t have one already, get a mandolin – Pampered Chefs new one is GREAT! Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Add comma separated list of ingredients to include in recipe. NEVER MISS A RECIPE! Agree with previous reviewer....don’t fry each veggie..just roast them all together! Are you able to send me the measurements in grams or ounces please? Drizzle over the oil, toss … Bake for about 1 hour or until all the vegetables appear soft. 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. Agree with previous reviewer....don’t fry each veggie..just roast them all together! We're working on UK measurements. Taste and adjust salt and pepper. The verdict? Roasted Vegetable Moussaka Serves 8–10 2 medium eggplants (about 2 lbs total) 2 medium zucchini (about 1 lb total) In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. 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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