DOCTORED VEGETARIAN MOUSSAKA
Steps:
- Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Rinse and Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F. Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in thyme, cumin, allspice oregano and cinnamon. Add tomatoes and parsley, wine, paste and sugar. Cook until mixture is cooked, about 45 minutes. Season with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 1/2 feta/parm mixture. Repeat layering with remaining eggplant, tomato mixture and cheese. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend - whisk in slowly. Gradually whisk in 4 drops hot sauce. Add cheese and plenty of salt and pepper. Pour sauce over vegetables in dish. (Can be made 1 day ahead. Cover; chill.) Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.
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SUNNY Shb
[email protected]This was my first time making moussaka and it turned out great! Thanks for the recipe.
Amanda Stones
[email protected]I'm not a vegetarian, but I really enjoyed this moussaka. It's a great way to get a healthy and delicious meal.
Derry TV
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
Sharon Austin
[email protected]I had trouble finding some of the ingredients, but it was worth the effort. The moussaka was delicious!
Samkelisiwe Anele
[email protected]The moussaka was a bit too oily for my liking.
Betty Rittain
[email protected]This moussaka was a bit bland for my taste. I think I'll add some more spices next time.
Nina Foster
[email protected]I wasn't sure how I would like vegetarian moussaka, but I was pleasantly surprised. It was flavorful and satisfying.
Sajid Rahman
[email protected]This recipe was easy to follow and the moussaka turned out delicious. I especially liked the creamy béchamel sauce.
Darkowaa Janet
[email protected]I've made this moussaka several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Odewole Rofiat
[email protected]I followed the recipe exactly and it turned out great! The moussaka was flavorful and hearty. My family loved it.
Yousef Hazem
[email protected]This vegetarian moussaka was a delightful surprise! The combination of flavors and textures was perfect, and the eggplant was cooked to perfection. I'll definitely be making this again.