Best 2 Tomato Free Moussaka Recipes

**Tomato-Free Moussaka: A Flavorful and Unique Twist on a Classic Dish**

Moussaka, a traditional Greek dish, is known for its layers of eggplant, ground meat, and a rich tomato sauce. However, this recipe offers a unique twist by eliminating tomatoes, resulting in a flavorful and vibrant dish that caters to those with tomato sensitivities or those seeking new culinary experiences. This detailed recipe guide provides step-by-step instructions for preparing this delectable tomato-free moussaka, along with variations for a vegetarian version and a quick and easy one-pan alternative. Discover how to create this delicious and versatile dish that brings a burst of flavors to your table.

Check out the recipes below so you can choose the best recipe for yourself!

MOUSSAKA

Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories World Cuisine Recipes European Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

DAIRY FREE EGGPLANT MOUSSAKA WITH ROASTED TOMATO SAUCE

Dairy Free Eggplant Moussaka With Roasted Tomato Sauce image

Make and share this Dairy Free Eggplant Moussaka With Roasted Tomato Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant, sliced 1cm thick
1 1/2 large sweet potatoes, 1cm thick
2 medium zucchini, sliced
1/2 cup quinoa (raw weight)
1/2 cup green lentil (raw weight)
1 bunch english spinach, washed
sea salt & pepper
500 g ripe tomatoes, chopped
1 medium onion, chopped
1 -2 garlic clove, crushed
sea salt, pepper, oregano, basil
1 -2 bay leaf, sprig rosemary
1/2 cup filtered water

Steps:

Sprinkle eggplant with sea salt, and leave for 20-30 minutes. Rinse and dry. Pre-bake all sliced vegetables on a tray. Cook rinsed quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed.
Soak lentils for 2-3 hours, rinse and boil in fresh water.
Mix quinoa and lentils with some of the tomato sauce.
Stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant. Bake at 160ºC for approximately 30-40 minutes, covering half way through cooking time.
If necessary, rest before cutting into squares. Serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto.
For the tomato sauce: roast tomatoes, onions and garlic in oven until they get some colour. Add spices, herbs and water. Simmer for 15-20 minutes and blend in food processor. Adjust seasoning to taste.

Nutrition Facts : Calories 308.6, Fat 2.8, SaturatedFat 0.4, Sodium 115.4, Carbohydrate 59.5, Fiber 19.8, Sugar 13, Protein 16.4

Tips:

Use a variety of vegetables. This will add flavor and texture to your moussaka. Some good options include eggplant, zucchini, potatoes, and carrots.
Don't overcook the vegetables. They should be tender but still have a little bit of bite to them.
Use a good quality tomato sauce. This is the base of your moussaka, so it's important to use one that you like the taste of.
Layer the moussaka carefully. This will help to ensure that it cooks evenly.
Bake the moussaka for at least 30 minutes. This will give it time to cook through and develop a nice crust.
Let the moussaka cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Tomato-free moussaka is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. With a little planning and effort, you can easily make a tomato-free moussaka that your family and friends will love.