"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 03-13-2008, 03:56 PM   #1
Assistant Cook
 
smag's Avatar
 
Join Date: Mar 2008
Posts: 37
ISO Vegetarian Moussaka recipe

anybody have a TNT recipe for vegetarian moussaka..
or even ideas about the mix of veggies to use instead of meat would be real helpful

__________________

__________________
smag is offline   Reply With Quote
Old 03-13-2008, 09:46 PM   #2
Sous Chef
 
vyapti's Avatar
 
Join Date: Mar 2006
Location: Oregon
Posts: 871
Send a message via Yahoo to vyapti
Here is a recipe that I adapted. It is very good and the lentils work well (I was surprised). The only problem I have is that it makes a too thin 9x13 casserole or too tall 8x8 casserole.

The original is here:

Moussaka

2 eggplants, ½ inch slices
1 Tbs olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, chopped
2 clove garlic, chopped
1 Tbs white vinegar
1 14 oz can whole peeled tomatoes, chopped
1/2 14 oz can lentils, drained, juice reserved
1 tsp dried oregano
2 Tbs chopped fresh parsley
1/2 tsp cinnamon
1/2 lb crumbled feta cheese
2 Tbs butter
2 Tbs all-purpose flour
1 1/4 cups milk
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese


Preheat oven to 400°. Slice the eggplants and sprinkle both sides heavilly with kosher salt. Set aside and let drain for about 30 minutes. Slice the potatoes in ¼ slices. Spray cooking spray on a baking sheet and spread potatoes on the baking sheet and spray the potatoes. Bake until the potatoes are cooked and slightly browned, about 30 minutes. Turn the potato slices half way through.

Meanwhile, saute the onions, adding garlic just before done. Cook until fragrant and add the vinegar and let reduce. Add the tomatoes, including juices and 1/2 can of lentils (and ½ of the juices), and the oregano, parsley and cinnamon. Let simmer for about 15 minutes and set aside.

For the bechamel, melt the butter and stir in the flour, stirring out the lumps. Remove from heat and add the milk. Return to heat and cook the sauce until it thickens. Set a side and let cool slightly. Stir in 1 beaten egg.

TO ASSEMBLE: Layer the Eggplant in a 9 x 13 casserole. Make sure the bottom is completely covered. Add the Potatoes and zucchini (uncooked and thinly sliced). Pour the tomato/onion sauce evenly over the potatoes, then spread the crumbled feta. Pour the bechamel over the top and sprinkle with parmesan.

Cover and bake at 350° for 1 hour. Remove the cover for the last 15 minutes.
__________________

__________________
vyapti is offline   Reply With Quote
Old 03-14-2008, 05:46 AM   #3
Executive Chef
 
redkitty's Avatar
 
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
Also this one looks good, I might try it!!
Vegetable Moussaka Recipe at Epicurious.com

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


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.
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 04-09-2008, 08:57 AM   #4
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Quote:
Originally Posted by redkitty View Post
Also this one looks good, I might try it!!
Vegetable Moussaka Recipe at Epicurious.com

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


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.
Thank you redkitty for finding and submitting the above recipe. We had this dish last night and they are still raving about the combination of flavors and could not get over that there was no meat in it. Now since no leftovers have to make it soon. Takes a while for me to try all the good recipes on here but when I do I want to tell that person I sure do thank you for sharing. You gave me a winner! This group is particular as we all are and what a good feeling to have them give 'thumbs up'. Hope you will try it soon.
__________________
In the Kitchen is offline   Reply With Quote
Old 04-09-2008, 10:41 AM   #5
Executive Chef
 
redkitty's Avatar
 
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
Oh thats great, I can't wait to make it!
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
redkitty is offline   Reply With Quote
Old 04-09-2008, 02:34 PM   #6
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
just can't beat it!

with so many vegetables in this dish you really don't need vitamins. Now they asked where it all went? Do you believe this? So happy when I get good recipe.
__________________

__________________
In the Kitchen is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.