TOMATO FREE MOUSSAKA
Make and share this Tomato Free Moussaka recipe from Food.com.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning.
- Bake at 400F for 12-15 minutes or until just tender.
- In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. Add the pumpkin puree, water, Italian Seasoning, thyme and balsamic vinegar.
- Bring to a boil, stirring, then remove from heat.
- Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
- Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
- Top with another layer of eggplant and then the remaining meat sauce. Sprinkle with croutons or bread crumbs mixed with small amt of Italian Seasoning.
- Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.
Nutrition Facts : Calories 459.5, Fat 33.7, SaturatedFat 12.6, Cholesterol 82.8, Sodium 74.1, Carbohydrate 19.4, Fiber 5.8, Sugar 6.4, Protein 21.7
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Yara Tarek
[email protected]I'm not sure how to rate this recipe. The eggplant was delicious, but the filling was a bit dry.
Ernesto Burgos
[email protected]This recipe was a bit too bland for my taste. I think it could use more spices.
Heather Watson
[email protected]I'm not a big fan of eggplant, but this moussaka was actually really good! The filling was flavorful and the eggplant was cooked perfectly.
Catherine Tlhapi
[email protected]The texture of the eggplant wasn't as creamy as I expected. Otherwise, it was good.
Zakir TaNha
[email protected]This is a delicious and easy-to-make moussaka. I love that it's tomato-free, because I'm allergic to tomatoes.
Amungu Leonard
[email protected]This moussaka is a great way to use up leftover eggplant. It's also a very flavorful and satisfying dish. I would definitely recommend it.
NANCY WANGECHI
[email protected]I've never had moussaka before, but this recipe made me a fan! The eggplant was so tender and the filling was rich and flavorful. I will definitely be making this again.
Lethabo Kelvin
[email protected]This is a great recipe for a tomato-free moussaka. The eggplant is cooked perfectly and the filling is very flavorful. I especially liked the addition of the feta cheese.
Junaid Malik
[email protected]I made this moussaka for my family and they loved it! The flavors are amazing and the dish is very filling. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make moussaka.
RIYAD HOSSIN
[email protected]This tomato-free moussaka is a delicious and hearty dish that is perfect for a weeknight meal. The eggplant is roasted to perfection and the filling is flavorful and satisfying. I will definitely be making this again!