And be sure to view our collection of Mediterranean diet recipes. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Black lentils are petite and cook fairly quickly. For exact measurements, ingredients, instructions, and nutritional information please see the printable recipe below. ★☆ When ready, pat excess moisture.2. THis is an amazing recipe! We can all agree that moussaka is Greek comfort food at it's finest! Just suggesting as a possible alternative. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber...(find black lentils here.). It always takes a bit longer the first time you make something. I do have french lentils, regular lentils and red lentils in my cabinet. I put it all in a big roaster pan, coated them with Peanut Oil (can handle higher heat) and roasted them at 450-500 for 30-50 minutes (my oven cooks fast). Heat oil in a large skillet over medium-high heat. 240 calories; protein 10.2g 20% DV; carbohydrates 25.5g 8% DV; fat 11.8g 18% DV; cholesterol 58.2mg 19% DV; sodium 425.7mg 17% DV. I also add 2 to 3 russet potatoes and 2 zucchini. Your email address will not be published. Just made this Moussaka for my family and we all absolutely loved it! Of course I boiled them before adding them to the filling. I browned the eggplant in the oven and the zucchini and potato in a skillet on the stove and it went a bit faster that way.
It kind of reminds me of lasagne. I also used white boiling potatoes white onion peeled the eggplant and soaked and cooked my own lentils.
Agree with previous reviewer....don’t fry each veggie..just roast them all together!
I also used crumbled gorgonzola instead of feta and romano instead of parm since those were all I had on hand and it still turned out magnificent. I am vegan, but my family is not, so this summer with both children home from college, I have been trying to make plant-based versions of their favorite foods. Information is not currently available for this nutrient. You can place them in an airtight container for about 3 days. I am so excited to be making this for our Sunday Dinner!
As a Greek who has been eating meat moussaka most of my life, I wasn't very positive about the vegetarian version of the famous Greek dish... I can't wait to make your vegetarian version.
Meanwhile, drain the potatoes and run under cold water until cool enough to hold. If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. Put the ricotta into a small bowl and stir in the grated cheese.
Grilling or broiling the vegetables will be a time saver next time.
I will definitely be making this again.
Check your email to confirm your subscription! Top with the remaining lentils, potatoes and aubergines. Beat the egg together with the yoghurt, Parmesan and a little freshly grated nutmeg and finally pour this over the top of … You can absolutely use the topping from the original moussaka recipe here, if you prefer! Ready for the BEST vegetarian moussaka recipe?! Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes.
Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Oh dear Lord, was I wrong?! Add the tomatoes, salt and pepper and bring to a simmer. Next time I'm going to drain the lentils before adding them to the tomatoes.
Of course I boiled them before adding them to the filling. For the Béchamel sauce – I added more cinnamon and some nutmeg to this and it made it perfect! This tutorial is meant to show you visually how this dish is prepared. That might be an option. I peeled the eggplant and sliced it up. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat.
Fill the tomato tin with water and add to the pan.
But if you've ever made it, you know that it's totally worth the effort for a special family dinner. You’re likely to have leftovers, which is great because it tastes just as good the next day. It took a lot of work though. Roast the Vegetables. Remove from heat and let sit for at least 20 minutes before cutting and serving. SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. ★☆. Hi, Shelley! I prefer to omit the feta between layers and just put it on top...you can taste it better that way! Cheers! The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. Thanks so much for sharing! Best part, no one noticed it was vegan and ate it with smiled on their faces! can I replace canned tomatoes with fresh tomatoes? I peeled the eggplant and sliced it up. Eggplant needs a little extra TLC.
You have made it, time to put it all together! The verdict? Repeat (1/3 veggie, rest of onion/tomato/feta) then top with remaining veggies and feta. I brought in half of the pan to work because I just couldn't eat it all...got rave reviews including one from a guy who claims to dislike anything made without meat.
Rinse and pat eggplant dry.
After assembled, it will keep well for up to 1 month in the freezer.
Welcome to my table. love your site and recipes, could spend all day reading them or watching your videos This recipe sounds great and I am going to give it a try, just one minor issue, I have recently discovered that I am potato intolerant, what other vegetable would you suggest to replace the potato? Put the lentils into a bowl. Learn how your comment data is processed. Preheat your oven to 400 degrees F and salt the eggplant. Welcome to The Mediterranean Dish, your #1 resource for Mediterranean recipes & lifestyle. I’ve made twice since and am making it again his week for, This was DELICIOUS! To everyone who says this takes a long time- not true. Just put this in the oven! It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. Today, influenced by my mother's tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. Let’s dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! When eggplant is cooked, the skin becomes tender and soft and is great to eat. Wow! Plus, no thawing needed, it can be baked right away from freezer to oven!
Adding more oil to skillet as needed and let it get hot. Next Add 1 ½ cups water. Bake for 25 minutes. For the Béchamel sauce – I added more cinnamon and some nutmeg to this and it made it perfect!
Lesson for me to read the whole post before I start :).
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