Greek, anyone?

Vegetarian Moussaka

Being vegetarian is usually not an issue for me, especially since I’m technically only semi-vegetarian and will (happily) eat seafood. Inevitably though, one is bound to come across a situation where a vegetarian dish may not be so easy to come by. Enter a Christmas party while I was home over the holidays. Thankfully, my mom knew this and tried to fix the situation beforehand. I say tried because our initial conversation went something like this:

Mom: “I have to think of something to make that you’ll eat for dad’s family get-together.” (They usually just do ham sandwiches. Gourmet, I know).

Me: “I’ll figure something out. I’ll just throw together a big salad for myself or something.”

Mom: “I know! I have some chicken breasts in the freezer that I’ll take out.”

Me: (blank stare) “Uhhh…”

Mom: “Oh. Yah. I’ll make the vegetarian moussaka [my co-worker] talked about the other day.”

Thank you, mom, for redeeming yourself. It’s the thought that counts. And yes, I did feel like I was in the scene of “My Big Fat Greek Wedding.”

I bring you vegetarian moussaka. Yes, it is in the picture above. No, that’s not ground beef you see. They are Boca’s ‘veggie ground crumbles.’ I usually try to avoid the fake meats but it wasn’t that bad and I’d use them again.

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What will you need?

  • Eggplant (1)
  • Ground veggie crumbles (or something similar. or ground beef if you’re not vegetarian)
  • Diced (or crushed) tomatoes (1 can)
  • Zucchini (1)
  • Garlic
  • Olive Oil
  • Cinnamon
  • Cumin
  • Allspice
  • Coriander
  • Oregano
  • Crushed red pepper flakes
  • Egg yolk
  • Parsley
  • Milk
  • Flour
  • Parmesan cheese
  • Salt/pepper

What you do with all of those ingredients…

  1. Start off by peeling the eggplant and slicing it (quarter- to half-inch thick slices, or so).
  2. Layer the eggplant slices on a baking sheet and top with some olive oil, a little parsley, and salt. Put them in a 350 degree oven for about 30-40 minutes, so they soften a little.DSC_0795
  3. While the eggplant slices are in the oven, start by shredding/grating the zucchini.
  4. Add olive oil and garlic (chopped, minced, however you like it) to a sauté pan (med-hi heat), followed by veggie crumbles. I added my crumbles while they were still frozen, it may help if they are thawed a little or at least broken up (and not one solid chunk).
  5. Add grated zucchini and can of diced tomatoes to veggie crumbles mix, as well as spices (a pinch of each should be fine).
    • My mom’s directions (for spices) listed the ones in the ingredient list. I used what I had on hand – cinnamon, coriander, cumin, crushed red pepper flakes, oregano. Use whatever sounds good to you.
  6. Let it all simmer/cook together for a little. Add a handful or two of chopped parsley towards the end.
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  7. By now, the eggplant should be done. Layer the eggplant slices and cover the bottom of a 13×9 glass baking dish. Or a smaller glass dish (I used a smaller one).
  8. On top of the eggplant, spread the veggie crumble mix. Topping this will be a béchamel sauce…
  9. …which you will now make. (Note: if you want a thicker layer of béchamel, use more butter/flour/milk than I list). Melt about 2 Tablespoons butter in a pan. Once melted add about 2 T flour and mix together. Mixture should not be too liquidy but not completely solid.
  10. Add about a cup of milk and stir until it begins to thicken (you do not have to stir it constantly). Once it is creamy thickness/texture, remove from heat and about 1/2 cup parmesan cheese. Mix.
  11. Pour the béchamel sauce over eggplant and veggie crumbs in pan.
  12. Bake in a 350 degree oven for about 30 minutes or until it’s a nice golden brown on top.
  13. Enjoy!

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