Vegetarian Moussaka

by Joanne on May 26, 2016

Some of the recipes posted in the Utica OD look pretty good.  This is one of them.  In this version of Vegetarian Moussaka there is no meat.  It is simply a combination of eggplant, chickpeas and a homemade Greek style tomato sauce.  Simple but complex in flavor because of the Greek Seasoning.  For the seasoning, I used a combination of onion, spearmint, oregano, garlic, allspice, cloves, nutmeg, ginger, salt and pepper with a pinch of cinnamon.  *Look for Mediterranean spice blend in the store or make your own.

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Vegetarian Moussaka

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Ingredients

  • 4 tsp of Mediterranean / Greek spice blend
  • 1/2 cup flour
  • 2 x 14 oz cans drained and rinsed chick peas
  • 2 large eggplants, trimmed and sliced in 1/2 inch rounds
  • 2 TBS olive oil + more
  • 1 medium onion, chopped
  • 4 tsp minced garlic
  • 1 tsp ground cumin
  • 1 bay leaf
  • 6 – 7 vine ripe tomatoes, chopped
  • 6 TBS julienne sliced sun dried tomatoes packed in oil but drained
  • 2 TBS tomato paste
  • 14 oz can diced Fire Roasted tomatoes UN drained
  • 1/3 cup water
  • 1 tsp molasses
  • juice of 1/2 a lemon
  • 1 tsp sea salt
  • 1 tsp black ground pepper

Preheat oven to 400 F.  Line 2 large baking sheets with parchment paper.

Mix the flour with the spice blend.  Dredge the eggplant disks in the flour, shake off excess and place on prepared baking sheets.  Drizzle the tops of the eggplant with oil and bake for 20 – 25 minutes.  Remove and set aside.

Prepare the sauce:

In a large bowl mix the chopped fresh tomatoes, sun dried tomatoes, tomato paste, canned fire roasted tomatoes, water, molasses, lemon juice, salt and pepper. Set aside.

Heat a large deep skillet and add 2 TBS olive oil.  When heated add the onion and cook for 2 – 3 minutes.  Add the garlic and cook 1 minute.  Stir in the cumin and bay leaf, cook for another 2 minutes.  Add the the tomato mixture and cook over medium heat, partially covered for 40 minutes.  Allow to cool slightly, about 10 minutes or so.

Using a 9 x 13 pan, layer 1/3 of the eggplant slices, then 1/3 of chick peas, then 1/3 of sauce.  Repeat for 2 ;more layers.  Bake at 375 F for 40 – 45 minutes until bubbling and allow to cool slightly before serving.

*I topped ours with just sprinkling of feta cheese.  *Use full fat feta or it will get crispy.

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Ted’s comment:  “I like this mousse stuff”.

Kind of wish I had made this for our Memorial Day picnic gathering but…oh well. Ted and I ate it ALL any way.

What’s on your menu for this holiday weekend?

 

Vegetarian Moussaka
 
Prep time
Cook time
Total time
 
A casserole of eggplant, special Greek spiced tomato sauce, and chickpeas.
Author:
Recipe type: main dish
Cuisine: vegetarian
Serves: 6
Ingredients
  • 4 tsp of Mediterranean / Greek spice blend
  • ½ cup flour
  • 2 x 14 oz cans drained and rinsed chick peas
  • 2 large eggplants, trimmed and sliced in ½ inch rounds
  • 2 TBS olive oil + more
  • 1 medium onion, chopped
  • 4 tsp minced garlic
  • 1 tsp ground cumin
  • 1 bay leaf
  • 6 – 7 vine ripe tomatoes, chopped
  • 6 TBS julienne sliced sun dried tomatoes packed in oil but drained
  • 2 TBS tomato paste
  • 14 oz can diced Fire Roasted tomatoes UN drained
  • ⅓ cup water
  • 1 tsp molasses
  • juice of ½ a lemon
  • 1 tsp sea salt
  • 1 tsp black ground pepper
Instructions
  1. Preheat oven to 400 F. Line 2 large baking sheets with parchment paper.
  2. Mix the flour with the spice blend. Dredge the eggplant disks in the flour, shake off excess and place on prepared baking sheets. Drizzle the tops of the eggplant with oil and bake for 20 – 25 minutes. Remove and set aside.
  3. Prepare the sauce:
  4. In a large bowl mix the chopped fresh tomatoes, sun dried tomatoes, tomato paste, canned fire roasted tomatoes, water, molasses, lemon juice, salt and pepper. Set aside.
  5. Heat a large deep skillet and add 2 TBS olive oil. When heated add the onion and cook for 2 – 3 minutes. Add the garlic and cook 1 minute. Stir in the cumin and bay leaf, cook for another 2 minutes. Add the the tomato mixture and cook over medium heat, partially covered for 40 minutes. Allow to cool slightly, about 10 minutes or so.
  6. Using a 9 x 13 pan, layer ⅓ of the eggplant slices, then ⅓ of chick peas, then ⅓ of sauce. Repeat for 2 ;more layers. Bake at 375 F for 40 – 45 minutes until bubbling and allow to cool slightly before serving.
  7. *I topped ours with just sprinkling of feta cheese. *Use full fat feta or it will get crispy.

Joanne

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