I don’t know what to say but that this is really good! Sweetie and I had a great meat moussaka at a lovely restaurant in Seattle, The Golden Olive. It was a really great meal with a good wine, Avgolemono soup and a great Greek salad! Yum! It started me thinking that this would be a great dish for Meatless Mondays. I just needed to think about how I could “make it so”. Well, it came together so well. I think it would freeze very well wrapped in saran in individual portions and popped in a big freezer bag. Then you could just microwave the portions at will. I really like this dish!

Greek Vegetarian Moussaka

Makes 8 reasonably sized servings
Preheat oven @ 350
Bake in a pyrex 9″ X 13″ pan

The Lentils:
1/2 C brown lentils rinsed and cooked in water until slightly soft and drained.*
1/2 C French green lentils rinsed and cooked in water until done (they will be ‘al dente’) and drained.*

Cook, drain and reserve seperately.
*Makes two cups cooked

The Eggplant:
2 medium Aubergines, peeled, sliced into 1/2″ thick rounds and sweated with salt

Rinse, squeeze and drain. Place on a baking sheet, drizzle with olive oil, cover tightly with foil and bake in oven at 300 for 30 min to 1 hour until soft. Reserve.

The Sauce:
2 T olive oil
2 medium white or yellow onions, finely chopped
2-3 cloves garlic, chopped
1 – 2 tsp thyme

Saute onions in olive oil until soft, add garlic and cook for 1-3 minutes. Add thyme and saute until golden.

Add:
1 heaped T chopped fresh parsley
1 tsp ground cinnamon
1/2 tsp ground allspice
2 rounded T tomato puree or unsweetened ketchup
1/2 C not sweet red wine like Shiraz
salt & freshly ground pepper to taste

Add all to pan and saute slowly until mellow and tight. Reserve.

The Bechamel:
3 T butter
1/4 C all-purpose flour
2 C hot milk
salt & white pepper
1 C shredded Jarlesberg or Swiss cheese
Pinch of nutmeg
1/2 C shredded Jarlsberg/Swiss cheese (reserve for topping)
1/2 C shredded Jarlsberg/Swiss cheese (reserve for layering)

Saute flour in melted butter over medium heat in a saucepan 3-5 minutes. Whisk in milk all at once and whisk until thickened. Add salt and pepper to taste, cheese and nutmeg.

Toss brown lentils into The Sauce and warm.

Layer in a 9″ X 13″ pyrex dish Aubergines, The Sauce with lentils, a layer of the French green lentils, a little cheese, repeat and pour The B├ęchamel on top**, add 1/2 C shredded Jarlsberg/Swiss on top. Cook at 350 for about 45 minutes, let sit for 20 minutes before serving.
**At this point you could refrigerate the dish covered tightly and cook the next day, adding some shredded cheese to the top. You would probably have to cook it longer. OR you could cook this today without the cheese on top, refrigerate and heat tomorrow and then broil with the added cheese on top.

Note: as you are layering the pan, you can add additional salt, pepper and/or olive oil to the dish as you think is needed. Use your judgement, instincts or whatever. It’s all good!

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1 Comment

  • At 2010.06.17 09:01, Greyfox said:

    This dish adds further proof that vegetarian can be really exciting. It has so many layers of flavor that it is dizzying. :grin: Served with homemade hummus, tzatziki, and pita and lots of EVOO, it is a feast. And the flavor: Wow!

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