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Vegetarian Moussaka

Vegetarian Moussaka

The mushrooms, onions, eggplants and jalapenos make this a veggie-loaded version of the classic Greek dish. Great for a company meal!

Serves 8.

Ingredients:

  • 3 Tbsp olive oil (divided use)
  • 1 large or 2 medium eggplants, peeled, cut in 1/2 inch cubes (6-7 cups)
  • 1 medium zucchini, cut in 1/2 inch cubes (1-2 cups)
  • 1 1/2 c fresh mushrooms, chopped
  • 1 small jalapeno pepper, minced
  • 2 c onion, chopped (divided use)
  • 1 tsp coarse salt
  • 1/2 c dry bread crumbs
  • 2 cloves garlic, minced
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1 tsp dry mint leaves
  • 3-4 Roma tomatoes, chopped
  • 6 oz pure grape juice (or use red wine)
  • 1-14 oz can tomato sauce

Béchamel Sauce:

  • 1 stick margarine or butter
  • 1/2 c all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 c plain soy milk or dairy milk
  • grated nutmeg
  • 3 egg yolks, beaten
  • 1 c chopped parsley
  • 8 oz crumbled feta cheese

Directions:

  1. Put 2 tablespoons of the olive oil in large wok or skillet over medium high heat. Add eggplant, zucchini, mushrooms, jalapenos and one cup of the onion; stir fry for 6 minutes.
  2. Add coarse salt. Continue to stir fry until vegetables look nearly tender. Stir in the bread crumbs. Set aside.

Tomato Sauce:

  1. In medium saucepan, heat remaining tablespoon of olive oil. Add remaining cup of onion and garlic and stir occasionally for 5 minutes until the onion is soft.
  2. Add cinnamon, allspice and mint. Stir and heat 1 minute.
  3. Add tomatoes and grape juice and simmer 5 minutes. Stir in the tomato sauce. Simmer another 5 minutes.

Béchamel Sauce:

  1. Melt margarine. Add flour and stir until bubbly.
  2. Add salt, pepper, and soy milk.
  3. Stir often over low heat until it reaches simmering. Allow to simmer 1 minute. Add nutmeg and egg yolks. Stir well and set aside.

Assembly:

  1. Preheat oven to 350 degrees F. Oil a 13 x 9 x 2 inch baking pan.
  2. Add the layer of vegetables. Sprinkle with crumbled feta cheese.
  3. Add a layer of tomato sauce. Sprinkle with a layer of parsley.
  4. Finish with a layer of Béchamel sauce.
  5. Bake one hour. Allow to cool at least 30 minutes before serving. This step is necessary for it to set up; otherwise it will be too runny.

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