Greek Vegetarian Moussaka
I’d heard of moussaka, but I’d never tried it before — whenever I went to my favorite Greek restaurant as a kid, I’d be too caught up in the Opa! saganaki appetizer to think about anything else. (Even now, I’d have to say that the lushest eggplant on the planet can’t really compete with shooting flames. As an adult, though, I am a bit more concerned about waiter safety than I used to be, so I can see the potential drawbacks of saganaki.)
Lately, curiosity overrode my desire for burning cheese, however, and I discovered that moussaka is a non-noodle kind of lasagna: it’s made of layers of vegetables, a rich tomato sauce, and a white cheese sauce topping. Delicious! And roasting your vegetables briefly beforehand lends the dish an even heartier, deeper flavor. You could also easily make the tomato sauce bolognese in a Greek sort of way by sautéeing a pound of ground lamb along with the onions and garlic.
Vegetarian Moussaka
For the base:
3 portabello mushrooms, sliced
2 large eggplants, sliced into rounds
1 red pepper, sliced into medium strips
Unrefined peanut oil OR melted butter
[if you'd prefer a non-vegetarian meal, include 1 lb. of ground lamb, preferably pastured]
1 medium cooking onion, chopped
4 cloves garlic, cut into rounds
8 oz. chopped canned tomatoes OR 2 large fresh tomatoes, chopped
1/2 cup dry white wine (if you’re including lamb, use red wine)
2 egg whites (reserve yolks)
For the topping:
3 T. butter
1/3 cup flour (for a gluten-free moussaka, use brown rice flour or masa harina)
1 2/3 cups whole milk
1 tsp. dried oregano
1 1/4 cups grated Kasseri cheese OR Feta cheese, divided
2 egg yolks
Grease a 9″x13″ baking pan and set aside.
Place eggplant, red pepper, and mushrooms on a baking sheet and brush with peanut oil or melted butter. Roast at 375 degrees for 10 minutes, then remove from oven and set aside. (Leave oven on.)
Sautée onions in 1 T. butter for about 3 minutes over medium-high heat or until translucent. Add garlic and continue to cook, stirring often, for another minute. Add tomatoes and wine, then turn down heat to medium-low and simmer for 15 minutes. Move off burner and let cool while you’re making the cheese sauce.
To make the cheese sauce, make a roux by melting the butter over low heat, stirring in flour, and gradually adding milk. Keeping heat on low, stir in the oregano and half the cheese. Remove from heat and set aside to cool.
Finish the tomato sauce by stirring egg whites into cooled mixture, then finish cheese sauce by stirring in the yolks. Layer the roasted vegetables and the tomato sauce into the greased pan, then top with the cheese sauce. Sprinkle remaining cheese on top. Bake for about 30 minutes or until the top is golden brown and bubbling. Serve piping hot.
Enjoy!
Print This Post
Tags: eggplant, feta, gluten-free, greek, Kasseri, lasagna, moussaka, vegetarian
