Vegetarian Moussaka and Roasted Fennel with Radicchio

by Joanne on June 21, 2009

What is Moussaka?  It is a greek dish that layers eggplant with lean ground beef.  In my version, I use chickpeas to replace the beef and some other little tasty extras are also tossed into the mix.


  • 2 medium eggplants, sliced about 1/2″ thick. Put in a colander and salt. Leave for about 30 minutes. Wipe off salt.
  • 1 15 oz can Chickpeas, drained and rinsed (Use ground beef if you eat meat. Just cook it before the onion/garlic and then proceed on with the rest of the recipe).
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large fresh tomato, chopped
  • 1 14 oz can diced tomatoes
  • 1/2 cup marinated, roasted red pepper slices
  • 2 TBS fresh parsley, chopped
  • salt and pepper to taste
  • 1/4 cup egg beaters
  • 1 whole egg
  • 6 oz fat free greek style yogurt
  • 2 TBS fresh grated parmesan cheese

Preheat oven to 350F.  After the eggplant has been salted and sat 30 min., fry in an oil free pan for about 5 – 6 minutes per side over medium-high heat. Remove to a platter.

Add the onions and garlic to the hot pan and saute about 4 minutes. Add the chickpeas and saute about 2 minutes. Add the tomatoes, roasted peppers, parsley, salt and pepper and simmer about 20 minutes so the flavors come together.

Beat the eggbeater with the egg and add the yogurt. Salt and pepper to taste.

In a large baking dish, sprayed with non-stick spray, place half the eggplant slices on the bottom.  Add the chickpea mixture. Top with the remaining eggplant. Pour the egg/yogurt mixture over the top and sprinkle with the cheese. Bake 45 minutes.


Roasted Fennel with Radicchio


  • 1 large fennel bulb, washed and sliced
  • 1 small radicchio, cut in half, then quarters. Discard the core end.
  • 6 asparagus spears
  • 1 TBS olive oil
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 small garlic clove, minced.

Preheat oven to 375 F.  In a baking dish combine the fennel and radicchio. Top with asparagus. Drizzle on the olive oil, sprinkle with thyme, salt and pepper and garlic.

Roast for 45 minutes.



I’m hoping to get our restaurant review up soon. Friday evenings visit to a French-American establishment in Little Falls was such a pleasurable experience, I can’t wait to share.  However, being without my other computer has put a crimp in my style so posts are little slower and photos take a little longer to upload.  I’ll keep plugging along.

Hope your day is filled with sunshine.

Print Friendly, PDF & Email

1 Comment

Previous post:

Next post: