moussaka?

[melkel]

I just had some vegetarian moussaka from a local greek restaurant and was thinking that I'd like to try to make a lower-fat version at home (no telling how caloric the restaurant version was...)

I saw that CL has a couple of moussaka recipes on their website, but both call for lamb or beef. I could try to adapt these, but I thought I'd ask first to see if anyone has a tried and true veggie recipe?

[valchemist]

here is one that Lorilei posted, if you eat fish. it is very good.


* Exported from MasterCook *

Moussaka di Mare

Recipe By : posted by lorilei
Serving Size : 0 Preparation Time :0:00
Categories : Main Dishes Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant
6 Tbsp butter
1 onion -- chopped
2 garlic cloves -- minced
16 ozs diced tomatoes -- drained
14 oz tuna
3 Tbsp tomato paste
1/8 tsp cinnamon
1/8 tsp ground pepper
1/4 c flour
salt
2 cups milk
3 large eggs -- beaten
2/3 cup grated parmesan cheese

Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices
with salt and let stand 15 minutes. Pat the slices dry, then place on an oiled baking sheet.

Melt 2 tablespoons butter in a skillet, add about 2 tablespoons
oil then brush eggplant with half of this mixture. Bake the eggplant in a preheated 350-degree oven for 10 minutes. Remove and set aside.

In the same skillet, saute the onion and garlic until limp and tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon salt and pepper. Mix well. Heat for 3-4 minutes, stirring often.

Melt remaining butter in a saucepan; stir in flour and 1/4 teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs, stirring constantly, then add the cheese and blend well.

Arrange half the eggplant slices in a shallow 2-quart baking dish. Cover with tuna mixture, then top with remaining eggplant slices. Pour the cheese mixture on top.

Bake in preheated 350-degree oven 40 minutes or until golden brown.





NOTES : my notes: don liked this a lot. I didn't like it so much because I don't like tuna. It would be good (for me) with ground beef. I don't think chicken would be all that good. I followed the recipe pretty closely but I left out the cinnamon. I think it could have used a bit more eggplant. I used one medium-sized eggplant.

lorilei: If you're willing to go for something a bit different (ingredient-wise), I'd HIGHLY recommend this recipe. We make it fairly often around our house, and I'd consider it to be AT LEAST as good as any lamb moussaka I've tried.

alethea:Your moussaka was delicious, and I will definitely have it again. I was originally intrigued the tuna part, but when it was finished, the tuna melded with the other flavors really well. It also came together pretty easily, since I ended up making it last night rather than earlier in the week as planned. A lot of bowls, but not too much prep work. Thanks so much for sharing this
0

[sab1976]

SLOW-COOKED MOUSSAKA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- peeled
1 pound ground beef
1 can diced tomatoes -- (14 1/2 ounce)
1 onion -- sliced
5 cloves garlic
1 green bell pepper -- sliced
1 can tomato sauce -- (8 ounce)
1 teaspoon black pepper
4 ounces garlic and herb feta cheese

Brown ground beef over medium-high heat; drain and set aside. Peel and slice eggplant and place in crockpot. Add ground beef and all other ingredients except cheese. Cook on LOW for 6 to 8 hours. Spoon servings onto plates and sprinkle with flavored feta cheese.

[lorilei]

I must plug the recipe above (moussaka di mare)... and I should also mention that I think it would be DANDY without the tuna. The flavors are all there -- the cinnamon, the garlic, the onion. It's great stuff.

This is a favorite fall dish at our house. Sometimes with tuna. Sometimes with lamb. Sometimes with a few stray veggies thrown into the sauce. Easy Peasy :)

[Valerie226]

I used to make a vegetarian version of moussaka from a martha rose shulman book. I'm thinking it had a layer of ricotta and maybe lentils along with eggplant.
It was quite good although I haven't made it in ages. I'll look it up & post if it sounds like something you would like to try. valerie

[skyllo]

I've made this and just eliminated the ground round from the recipe and it was just as delicious as any moussaka I've had in a restaurant, give it a try!!

HEARTY MOUSSAKA WITH LOW-FAT WHITE SAUCE


Loaded with vegetables and topped with Parmesan cheese, this will satisfy the biggest hunger on the coldest winter night.

Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds

1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1 pound lean ground beef sirloin or ground round
1 28-ounce can whole tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon

Low-Fat White Sauce (to follow)
2 tablespoons grated Parmesan cheese

Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.

Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.

Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary.

Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

Makes 8 servings.


Bon Appétit
February 1998



LOW-FAT WHITE SAUCE

This can be used to lighten any casserole that calls for a white sauce.

6 tablespoons all purpose flour
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
1 large egg, beaten to blend
1 teaspoon butter

Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

Makes 3 cups.


Bon Appétit
February 1998

[KirstenL]

I have this recipe I love from "The Food and Wine of Greece," by Diane Kochilas. In this recipe, the meat is in the sauce, but I substitute vegetarian ground meat substitute or just leave it out. Either way the sauce is very flavorful.

She gives you a couple of other options instead of the eggplant, too, so you could change it up however you like. Note that she does give you a lighter way to prepare the eggplant for the dish (baking instead of frying)--I always do it this way.

I can't remember if I use her béchamel recipe or the one for CL, or maybe even leave it out sometimes. Anyway, it's a great recipe, very authentic, and I hope you enjoy it!



Moussaka (Baked Eggplant with Ground Meat or Vegetarian Ground “Meat” and Béchamel)
Invariably mispronounced with the accent on the second instead of the last syllable, moussaka is probably the Greek national dish to many foreigners, although its origins are thought to be Asian. Reay Tannahill, in Food in History, reports that moussaka is the descendent of the Asian maghmuna, a “layered dish of mutton, onions, and aubergines.” But moussaka isn’t limited to eggplants; it can refer to any layered vegetable dish baked with ground meat and topped with béchamel.

Moussaka is made everywhere in Greece and most people are familiar with the rendition below, with eggplants. A light summertime version, especially in the islands, is made with potatoes and squash; artichokes are also popular.

6 to 7 pounds large eggplants, sliced lengthwise
Salt
Olive oil
1/2 cup plain bread crumbs (optional)
4 to 6 cups béchamel sauce (see recipes below)
1 cup grated kefalotyri or Parmesan cheese

MEAT SAUCE:
4 to 5 medium onions, coarsely chopped
2 pounds lean chopped or ground meat (or vegetarian ground meat substitute)
3 cups peeled and chopped plum tomatoes, with juice
3 garlic cloves, finely chopped
7 to 8 whole cloves
1 small cinnamon stick, or 1/2 teaspoon ground
2 small bay leaves
Pinch of allspice
Salt and freshly ground pepper, to taste
3 tablespoons tomato paste
1/2 cup dry red wine

To prepare eggplants:
In making moussaka, the eggplants are traditionally fried in order to soften them. There has been a move away from such heavy cooking in Greece of late, but should you want to fry them first: Wash eggplants and cut off stems and tips. Cut lengthwise into large oval slices, about 1/3-inch wide. Place in a large bowl and douse with ample salt. Allow to rest in salt for 45 minutes. Rinse slices very well, drain thoroughly, and pat dry. In a large skillet, heat 2 teaspoons to 1 tablespoon olive oil for every 2 slices of eggplant. Sauté slices lightly and drain on paper towels.

Or, brush salted, rinsed eggplant slices on both sides with oil and place on an ungreased baking pan. Broil until golden brown and soft.

In either case, remove and cool slightly before using.

To prepare meat sauce:
In a large, heavy skillet, heat 2 tablespoons of olive oil and sauté onion until translucent. Add chopped meat and brown slightly. Add tomatoes, garlic, cloves, cinnamon, bay leaves, allspice, salt, pepper, and a little water, if necessary. Lower heat, cover, and simmer for 45 to 50 minutes, adding more water, if necessary. About 5 minutes before turning off heat, add tomato paste and wine. Keep cover off and simmer until all liquid has been absorbed. Remove skillet from heat and cool slightly.

Remaining steps:
While sauce is simmering, make béchamel. Cover and have ready to use.

Preheat oven to 350° F. Lightly oil an 11x15x3-inch baking pan or Pyrex dish large enough to hold moussaka.

Sprinkle bread crumbs (optional) on bottom of baking pan. Place a layer of eggplant slices over bread crumbs. Spread meat mixture evenly over eggplant and cover with another layer of eggplant. Gently pour béchamel over top layer. Sprinkle with grated cheese and bake for 45 minutes to 1 hour, or until béchamel is thick and golden brown on top. Serve warm.

Yield: 8 to 10 servings


Moussaka with Zucchini and Potatoes
Cut 2 to 2 ½ pounds medium-to-large zucchini lengthwise into 1/8-inch slices. Peel 2 pounds large oval potatoes, and cut into lengthwise slices. In a large heavy skillet, heat 2 tablespoons olive oil and sauté vegetables, a few slices at a time, until softened and lightly browned. Add more oil as needed. Remove vegetables and drain on paper towels. Assemble and cook as for moussaka, using potatoes and zucchini in place of eggplants.

Moussaka with Artichoke Hearts:
Wash 18 to 20 whole large artichoke hearts well and submerge in lemon juice and water to keep from blackening. (Four or five 9-ounce boxes of frozen, cut artichokes may be used instead; follow package directions for defrosting.) Bring to a rolling boil enough water to cover the artichokes and parboil the hearts to soften slightly. Remove and drain. Cool slightly and cut in half, if desired. Layer them as you would eggplants.

Wine Pairing/Serving Suggestions: Any of the Náoussa, Páros, or Nemea dry reds would match the richness of this dish.

From “The Food and Wine of Greece,” Diane Kochilas

Béchamel
Béchamel is favored, as is avgolemono, for certain stove-top vegetables, such as stuffed cabbage and dolmades. Enriched with eggs, it forms the top of moussaka and pastitsio.

A medium-consistency béchamel, like this one, is used in most recipes in this book calling for béchamel. If a thinner consistency is desired, reduce the butter and flour to 1 tablespoon each per cup of milk; for a thicker sauce, increase the proportions to 3 tablespoons each of butter and flour per cup of milk. Sometimes grated cheese is also stirred into the béchamel at the end of cooking.

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk, at room temperature or slightly warmed
Salt and freshly ground pepper, to taste
Grating of nutmeg
1 to 3 egg yolks (optional)

In a medium saucepan, melt butter over low heat; do not brown. Add flour and stir with a wooden spoon or wire whisk to blend. Cook over low heat for 3 to 5 minutes, until flour no longer tastes raw. Slowly add milk over low heat and stir continuously with a wooden spoon or wire whisk, until sauce is creamy, still liquid, but quite thick. (This will take 10 to 20 minutes, depending on the strength of the heat.) Remove from heat and stir in salt, pepper, and nutmeg. Cool slightly before beating in egg yolks with a wooden spoon.

Yield: 1 cup

Notes: When increasing the amount of the recipe, increase all of the ingredients proportionately, except the eggs. One to three yolks—as desired—are the standard number. Egg yolks are generally included for baked dishes, such as pastitsio and moussaka.

From “The Food and Wine of Greece,” Diane Kochilas


Cooking Light Béchamel (from Spring Vegetable Lasagna)

1 tablespoon butter
4 garlic cloves, crushed
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk

Melt butter in a saucepan over medium heat. Add garlic; sauté 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts.

Cooking Light, MAY 2003

[melkel]

thanks for all these great suggestions! Now I just have to find the time to try them all :-)

[Gracie]

I made the moussaka that Skyllo posted on this thread over the weekend and reviewed on the Weekend Review thread.

In a word - it's an 11 out of 10! My changes were to use all zucchini and no eggplant and no potatoes. I just used a ton of zucchini. I used ground lamb and browned and drained it extremely well before sauteing the onions and garlic. For the sauce I used an egg white only, skim milk and no butter.

Let us know which one you make!

Loren