Vegetarian Moussaka Recipe
Eggplant, zucchini, potatoes and onion are layered with tomatoes and lentils, and baked with a bechamel white sauce.
I think I have found a new favorite comfort food!!! This was soooo good! I used extra parm on top so it would be extra cheesy. I also used white boiling potatoes, white onion, peeled the eggplant, and soaked and cooked my own lentils. To everyone who says this takes a long time- not true. This was in the oven with less cleanup than any of the Rachael Ray 30 min recipes I've tried and was super super delicious! I will definitely make again! Thanks for the great addition to my collection! ***Update 3/1/08...second pan made, came out even better than the first. I timed it and it was in the oven speedy fast in just over 1/2 an hour...I use a huge pan and cook a lot of the ingredients together then separate them while I'm doing my layers. I brought in half of the pan to work because I just couldn't eat it all...got rave reviews including one from a guy who claims to dislike anything made without meat. I'm so impressed with this recipe, I've referred it to a bunch of people. YUM!
This is the best vegetarian moussaka I've ever had/made. Thanks so much for this recipe! I used red chilli powder instead of pepper in the lentils. Put the sauce on top and found I had to bake it for an extra ten minutes to dry out excess liquid. As another reviewer mentioned theres really not enough for complete layers. I used an 8*8 square pan and just placed the veggie slices spaced out in the pan. It filled up my pan quite well. About an inch from the top. This was a hit!
This recipie was very tasty, an excellent blend of flavors. Grilling the vegetables instead of frying was a great idea, tasted great and a time saver. I omitted the potatoes, however. I also used a half a cup of dry lentils instead of the canned ones. Of course I boiled them before adding them to the filling. The only eensy weensy gripe I have about this recipie is that it was very crumbly and fell apart (which of course didn't affect the great taste) when serving. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling. That should make it stick together a little more.
I was discouraged from trying this recipe for a long time by the amount of work involved and by my husband, who didn't think it sounded good. Well, he changed his mind after he tried it. He totally loved it, and said that it tasted like it had meat in it, and was just like the original. It took a lot of work, though. I browned the eggplant in the oven and the zucchini and potato in a skillet on the stove, and it went a bit faster that way. I think I could cut the time involved even further by slicing the zucchini and potatoes slightly thicker. Mine were paper-thin, and not only did that make for a lot of slices to brown, but also the zucchini became very soggy while some of the potatoes were too crisp. My only other complaint is that the moussaka was very liquidy, as others have mentioned. Next time I'm going to drain the lentils before adding them to the tomatoes.
Delicious! A lovely vegetarian alternative. I follwed the suggestions of other reviewers and doubled up on the vegetables so there would enough for the multiple layers. Instead of pan-frying the veggies and potatoes, I also brushed them with oil and baked/broiled them in the oven until lightly browned. I will definitely make it again, but next time I may even double up on the white sauce. Thanks for a great recipe!
I made this moussaka exactly how the recipe said, and it was delicious! My kids and hubby all rave about it and want to eat it again. It is time consuming (especially for someone like me who does not enjoy cooking) but the time put into this one is worth every minute for the final result.
Very nearly worth the long prep time. Not that it wasn't great, but it takes a really long time. I couldn't find canned lentils so I cooked some fresh ones and used some of the broth, came out great, not watery at all. My only complaint is it was a little skimpy, a quarter of it doesn't fill me up. I would probably up the potatoes, eggplant, and zucchini were I to make it again. And why do you have to get whole tomatoes and chop them? Wouldn't getting chopped tomatoes be easier?
Very good! I did not change any ingredients, but I did bake the veg rather than frying (only to make it easier for me). Fits perfectly into a 9x9 inch dish.