Vegetarian Moussaka

From Krisann:

This moussaka is a meatless version of the classic Greek dish.  The bulgar is a nice subsitiute for the ground meat.  This is a new recipe for me, but I have to say that I really do love it.  I like to double the recipe so that I can enjoy it as a leftover (It acutally tastes better the longer the flavors mesh together).  I hope that you enjoy this dish as much as I did.  Let me know what you think.  Stay tuned for the classic version.

Ingredients:

  • 3 peeled eggplants, cut into 1/2 inch-thick slices (about 2 1/2 pounds)
  • 2 TBLS extra virgin olive oil, divided
  • Cooking spray
  • 2 cups chopped onion
  • 4 garlic cloves, Minced
  • 1/2 cup uncooked bulgar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 cups vegetable broth
  • 2 teaspoons chopped fresh oregano
  • 1 (14.5-ounce) can no-salt added diced tomatoes, undrained
  • 1 TBLS butter
  • 2 TBLS all-purpose flour
  • 1 cup 1% low-fat milk (I used skim)
  • 2 TBLS finely grated fresh Romano cheese
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten

Preheat broiler to high.

Brush eggplant slices with 1 tablespoon oil.  Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned.  Repeat procedure with remaining eggplant.  Set eggplent aside.

Heat a large skillet over medium-high heat.  Add remaining 1 tablespoon oil to pan; swirl to coat.  Add chopped onion to pan; saute 8 minutes.  Add garlic; saute 1 minute.  Add bulgar; cook 3 minutes or until bulgar is lightly toasted, stirring frequently.  Add ground allspice, cinnamon , and cloves; cook 1 minute, stirring constantly.  Stir in vegatable broth, oregano, and tomatoes.  Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring constantly.

Melt butter in a saucepan over medium heat.  Add flour; cook 1 minute, stirring constantly with a whisk until well blended.  Gradually add milk, stirring constantly with a whisk.  Bring to a boil; reduce heat to medium -low, and simmer 5 minutes or until thickened, stirring frequently.  Stir in cheese and salt.  Remove fro heat, and cook slightly.  Add egg, stirring well with a whisk.

Preheat oven to 350.

Arrange half of eggplant in an 11 x 7 inch glass or ceramic baking dish coated with cooking spray.  Spread the bulgar mixture evenly over eggplant; arrange remaining eggplant over bulgar mixture.  Top with milk mixture.  Bake at 350 for 40 minutes, and remove from oven.  Increase oven temperature to 475.  Return dish to oven for 4 minutes or until the top is browned.  Let stand for 10 minutes before serving.  Makes 4 servings.  (Note I doulbled the recipe)

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Posted on August 6, 2011, in Dinners, Greek Recipes, Vegetarian Options and tagged , , , . Bookmark the permalink. Leave a comment.

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