Vegetarian Moussaka

EVENT: SHHH COOKING SECRETLY

THEME: HOT POT SPECIAL

RECIPE: VEGETARIAN MOUSSAKA

Vegetarian Moussaka

Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Béchamel Sauce and baked.

 

What is a Moussaka?

A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. Mention Moussaka and its generally associated with Greece. But did you know that the dish originates from the Balkan and Middle East. The best known version world wide is the Greek version. Before 1900 Moussaka was simply layers of vegetables and minced meat. Nikolaos Tselementes, a Greek Chef trained in France introduced Béchamel Sauce based Moussaka which caught on pretty fast in the rest of Europe and America.  

 

A bit about the group:

Every month a new theme is chosen by members. Then the participants are paired up. They give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme. As soon as their dish is ready, the photo is shared on our Facebook group and other try and guess the secret ingredients. Finally, towards the end of the month the recipe is shared on the group. This way members get to know each other and interact with each other.

 

 

This Month’s Theme

This month Priya  who blogs at The World Through My Eyes suggested the theme HOT POT SPECIAL. We had to prepare any dish that is best enjoyed hot. Priya’s vegetarian version of Tom Kha, a Thai Coconut Soup is on my list to prepare when I get some kaffir lime leaves and galangal. The soup can be enjoyed on its own or with rice. 

 

My Partner

This time I have two partners, Poonam who blogs at Annapurna and Preeti who blogs at Cakes & Curries. Poonam suggested lentil and cheese which gave me the opportunity to pull out the Moussaka recipe from my recipe book.  I gave Poonam Spinach and Carom Seeds. Using those ingredients she has prepared Palak Puri/ Spinach Poori  which are best enjoyed piping hot.

Preeti wanted to make a dessert so I gave her ghee and nuts. With those ingredients she has prepared …

 

Some Baked Dishes that may interest you

Gobi Musallam/ Whole Roasted Cauliflower Curry

Baked Kurkuri Bhindi/ Crispy Okra

Roasted Vegetables with Quinoa

Beans and Veggie Pot Pies

Caprese stuffed Portobello

Veggie Shepherd’s Pie

Mexican Macaroni

Vegetable Cheese Macaroni/ Baked Pasta

Handvo – Gujarati Savory Bake

Baked Potato/ Jacket Potato

Vegetable Crepes

 

Memories

Saturdays were days when my Kaki (aunt) and I would open up Tarla Dalal recipe books and try out International Cuisines. Back then we didn’t have many International Cuisine restaurants in Nairobi besides Indian, Chinese and Italian ones. One day we tried the Moussaka recipe from the cookery book. Just layers of potatoes and eggplants topped with white sauce. The family loved it and become a regular request. After marriage I probably made it twice and forgot all about it. Don’t get me wrong, the new family too loved it but then I got into learning so many other newer recipes. When Priya suggested Hot Pot Special I knew I had brush off the dust from my Moussaka recipe, But with a bit of change.

 

More About Vegetarian Moussaka

For this recipe, to cut down the baking time, I roasted the potato and eggplant slices. Lentils cooked in a herby and flavorful tomato sauce was spread over the layers of vegetables. Finally a creamy béchamel sauce was the top layer with some grated cheese. Baked and served piping hot with a salad, it makes a filling and delicious meal. 

 

Is there a difference between White Sauce and Béchamel Sauce?

No, there is isn’t. Béchamel Sauce is the French name for the white sauce. To prepare a wonderful creamy silky sauce, the proportion of flour and butter or oil has to be perfect. Also it is vital to use hot milk. If you skim on the butter or oil, the flour does not roast well and becomes pasty. Adding hot milk and stirring the sauce continuously makes it lump free and smooth. 

 

Ingredients required for Vegetarian Moussaka

• Eggplant – aubergine, brinjal – use the long or big variety. I prefer to use the big fat variety as they tend to be more fleshy. 
• Potatoes – use the ones that are suitable for roasting or baking
• Onion – finely chopped for the lentil tomato sauce. Use white, yellow or red. Chop finely.
• Garlic – for the lentil tomato sauce. Peel and chop finely.
• Olive oil – need for the lentil tomato sauce and also for roasting the eggplant and potato slices.
• Dried Mixed Herbs– I used dried herbs as I was not able to buy fresh thyme and oregano. Use fresh herbs if you want.
• Cinnamon Powder – for the lentil tomato sauce.
• Salt – for the Béchamel Sauce, the lentil tomato sauce and for sprinkling over the roasted vegetables.
• Water or Stock – for the lentil tomato sauce.
• Fresh Tomato Puree – fresh tomatoes are steamed and pureed.
• Pepper Powder – for the lentil tomato sauce and the Béchamel Sauce.
• Butter– for the Béchamel sauce. Can replace it with oil of your choice.
• Milk – for the Béchamel Sauce
• Flour – generally all purpose flour or wheat is used for the Béchamel Sauce. However, to make it a gluten free meal option I used oats flour.
• Nutmeg Powder – for the Béchamel Sauce.
• Cheese – any of your choice. I’ve used cheddar cheese. Some options are ricotta, feta, mozzarella or Goats  Cheese.

 

Dietary Tips

• Suitable for a Vegetarian Diet – just make sure you use a rennet free cheese or omit it.
• Gluten Free as I’ve used oats flour.
• For a Vegan Version – avoid using butter for the Béchamel Sauce and also use a vegan friendly milk. Omit cheese or use vegan cheese.

Pin for Later:

 

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962