240 calories; protein 10.2g 20% DV; carbohydrates 25.5g 8% DV; fat 11.8g 18% DV; cholesterol 58.2mg 19% DV; sodium 425.7mg 17% DV. Serve with salad. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. Since I had doubled the recipe, I doubled this sauce – but I only used ½. Adding more oil to skillet as needed and let it get hot. I also used a half a cup of dry lentils instead of the canned ones. I peeled the eggplant and sliced it up. I also used a half a cup of dry lentils instead of the canned ones. Bake for 25 minutes. Heat the oil in a large frying pan over a medium heat. Enjoy. It took a lot of work though. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour sauce over vegetables and sprinkle with Parmesan cheese. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. Learn how your comment data is processed. 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. ★☆. I'm Suzy. It will keep well for up to 1 month in the freezer. I made it for the first time today and was really happy with the result. If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. Amount is based on available nutrient data. Add comma separated list of ingredients to exclude from recipe. This roasted vegetable moussaka is easier to put together than you think. Copyright © 2020 The Mediterranean Dish. Bake! Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. I’ve made twice since and am making it again his week for, This was DELICIOUS! Since I had doubled the recipe, I doubled this sauce – but I only used ½. That should make it stick together a little more. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Add your already COOKED black lentils, tomatoes, and broth. NEVER MISS A RECIPE! You have a couple of options... You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). Drain. Bring to a boil, then cover and reduce heat to medium-low. Be sure to spread the bechamel and smooth it out with the back of a spoon. Welcome to my table. (I took previous recommendation and added some cinnamon to this mixture) I’ve made twice since and am making it again his week for. 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. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. When eggplant is cooked, the skin becomes tender and soft and is great to eat. Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 tsp salt to the pan; stir well. Next time I'm going to drain the lentils before adding them to the tomatoes. Save most of the tomatoes for the top layer. Grilling the vegetables instead of frying was a great idea, tasted great and a time saver. Yum! This will help the taste and texture of the eggplant. Roasted Vegetable Moussaka Serves 8–10 2 medium eggplants (about 2 lbs total) 2 medium zucchini (about 1 lb total) I layered 1/3 of this vegetables in the bottom of my 9x 13 pan, then ½ of the onion/tomatoes mixture, then sprinkled Feta Cheese. I layered 1/3 of this vegetables in the bottom of my 9x 13 pan, then ½ of the onion/tomatoes mixture, then sprinkled Feta Cheese. 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. so glad you enjoyed it, Anita! Cover and bake in preheated oven for 25 minutes. Repeat (1/3 veggie, rest of onion/tomato/feta) then top with remaining veggies and feta. I enjoy very much using your recipes. I will warn you now that this recipe is not for the faint of heart! Then sliced the Zucchini (didn’t peel) Beset change was that I used RED Potatoes, which I love anyway, but better yet, you don’t have to peel! We can all agree that moussaka is Greek comfort food at it's finest! How to cook black lentils for this sauce? 3. https://www.bbc.co.uk/food/recipes/red_lentil_and_aubergine_33187 It packs lots of vitamins, minerals, and fiber. While they were cooking, I cooked up my onions and garlic added in the tomatoes, lentils, oregano and parsley and the cooked lentils. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! This was soooo good! You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste. And, even better, you can prepare parts of this recipe ahead of time. Get started today on the world's healthiest Diet!! I omitted the potatoes, however. Slice eggplant length-wise. I’ve made twice since and am making it again his week for. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. First, saute the onions and garlic briefly until they smell delicious. I brought in half of the pan to work because I just couldn't eat it all...got rave reviews including one from a guy who claims to dislike anything made without meat. Today, influenced by my mother's tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Nutrient information is not available for all ingredients. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Mine were paper-thin and not only did that make for a lot of slices to brown but also the zucchini became very soggy while some of the potatoes were too crisp. You’re likely to have leftovers, which is great because it tastes just as good the next day. Drizzle over the oil, toss … This had good flavor, but the labor was intense and the proportions were grossly inadequate for a 9x13 casserole. It will take us a bit. Do you use only egg yolks for the bechamel sauce? (I took previous recommendation and added some cinnamon to this mixture) Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Grilling or broiling the vegetables will be a time saver next time. And I agree with previous reviewer, it can be done in no time at all! And check your spam folder in case you cannot find our email! Ingredients 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 … Hi! 1 cup finely chopped celery You have made it, time to put it all together! We're not taking shortcuts here with this roasted vegetable moussaka. Eggplant needs a little extra TLC. 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. 2 medium eggplants (about 1 ½ lb), partially peeled and sliced length-wise Method. 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. I will definitely make this again the next time I have an extra few hours.:). Bake, uncovered, for another 25 to 30 minutes. I personally think the use of the lentils in this dish is genius and the bechamel sauce tied it all together beautifully. Since I had doubled the recipe, I doubled this sauce – but I only used ½. 93 Comments. Make the bechamel. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel.
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