Vegetarian Moussaka

This is really funny, what I am about to share, as my last post mentioned my husband wasn't a huge eggplant fan. As I said, we would have it now and then but....wow....this past week we have actually had it as a main ingredient 4 times!

Ok, that includes leftovers but I made two meals where the eggplant was prominent. Take a look at this serving of moussaka. Finely cut vegetables made layers upon layers of tasty bites.



This dish has everything - eggplant, zucchini, onions, garlic, potatoes, tomatoes and lentils.
Here it is with the ingredients all merged together. I sprinkled feta cheese over the top. Now it bakes for 25 minutes before I pour bechamael sauce over it.



This came out so so much better than I thought it might. I was expecting to serve it with a big spoon because I didn't think it would firm up as lasagna does. But it did, and it was fabulous.



In trying to get into better shape we have been cutting back on meat in our weekly meal rotations. This is one dish we will certainly have again.

 Don't be put off by the lengthy list of ingredients but I will warn you - this meal takes about an hour and a half to get on the table. It's the 50 minute bake time and the prep that makes this a weekend meal.
 But totally worth it! 


Heat up some naan, prepare a spinach salad and open a bottle of Dreaming Tree Crush.  Perfection.

Vegetarian Moussaka

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
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (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 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten

Directions
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.

Next week I will share a baked ratatouille. It was a snap to put together.

I am sharing this with Beth Fish's Weekend Cooking Series.



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