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VEGETARIAN MOUSSAKA
  • 1 eggplant, thinly sliced
  • 1 tablespoon olive oil
  • 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, juice reserved
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 1 1/2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • black pepper to taste
  • 1 pinch ground nutmeg
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
    1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
    4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
    5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
    6. Cover and bake in preheated oven for 25 minutes.
    7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
    8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

     
     

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