Vegetarian Moussaka
Jan. 30th, 2014 05:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksVegetarian Moussaka
Ingredients:
1/2 tsp oregano, rubbed, leaves
1 tsp ground cinnamon
1 cup zucchini, chopped
1 cup mushrooms, chopped
1 cup onion, chopped
1/8 tsp nutmeg
2 cups milk
3 tbsp all purpose flour
2 tbsp unsalted butter
2 peeled eggplants, cut into .5 in. slices
1/2 cup red wine
3 tbsp tomato paste
2 tomatoes, seeded and chopped
1/2 cup parsley, chopped
1 cup ricotta cheese
2 eggs, beaten
1 cup seasoned breadcrumbs
1 cup grated Parmesan cheese
2 tbsp olive oil
1/2 tsp white pepper
Cooking Directions:
Heat olive oil in a heavy saucepan over medium high heat. Sauté onion 4-5 minutes until lightly browned. Stir in mushrooms and zucchini and sauté 2 minutes. Stir in next 6 ingredients and salt and pepper to taste. Reduce heat to medium low and simmer 10-15 minutes, stirring occasionally until most of liquid has evaporated. Remove from heat and set aside. Turn on broiler. Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside. Make béchamel sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear. Remove from heat. Melt butter in a heavy saucepan over medium heat until just bubbling. Do not brown. Slowly whisk in the flour, stirring constantly until smooth. Do not brown. Slowly whisk in hot milk, stirring constantly 2-3 minutes until mixture is thickened. Remove from heat. Stir in seasonings and set aside to cool slightly. Beat ricotta cheese in a bowl until creamy. Gently fold ricotta into the béchamel sauce. Stir in beaten eggs until thoroughly incorporated. Preheat oven to 300°F. Lightly grease a 9x13 in. baking pan and sprinkle the bottom with 2 Tbsp breadcrumbs. Place a layer of eggplant in the pan. Spread a layer of tomato mixture over top. Sprinkle with breadcrumbs and Parmesan cheese. Repeat layering as long as ingredients last. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Transfer moussaka to a wire rack and let stand 20-30 minutes before slicing.
Ingredients:
1/2 tsp oregano, rubbed, leaves
1 tsp ground cinnamon
1 cup zucchini, chopped
1 cup mushrooms, chopped
1 cup onion, chopped
1/8 tsp nutmeg
2 cups milk
3 tbsp all purpose flour
2 tbsp unsalted butter
2 peeled eggplants, cut into .5 in. slices
1/2 cup red wine
3 tbsp tomato paste
2 tomatoes, seeded and chopped
1/2 cup parsley, chopped
1 cup ricotta cheese
2 eggs, beaten
1 cup seasoned breadcrumbs
1 cup grated Parmesan cheese
2 tbsp olive oil
1/2 tsp white pepper
Cooking Directions:
Heat olive oil in a heavy saucepan over medium high heat. Sauté onion 4-5 minutes until lightly browned. Stir in mushrooms and zucchini and sauté 2 minutes. Stir in next 6 ingredients and salt and pepper to taste. Reduce heat to medium low and simmer 10-15 minutes, stirring occasionally until most of liquid has evaporated. Remove from heat and set aside. Turn on broiler. Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside. Make béchamel sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear. Remove from heat. Melt butter in a heavy saucepan over medium heat until just bubbling. Do not brown. Slowly whisk in the flour, stirring constantly until smooth. Do not brown. Slowly whisk in hot milk, stirring constantly 2-3 minutes until mixture is thickened. Remove from heat. Stir in seasonings and set aside to cool slightly. Beat ricotta cheese in a bowl until creamy. Gently fold ricotta into the béchamel sauce. Stir in beaten eggs until thoroughly incorporated. Preheat oven to 300°F. Lightly grease a 9x13 in. baking pan and sprinkle the bottom with 2 Tbsp breadcrumbs. Place a layer of eggplant in the pan. Spread a layer of tomato mixture over top. Sprinkle with breadcrumbs and Parmesan cheese. Repeat layering as long as ingredients last. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Transfer moussaka to a wire rack and let stand 20-30 minutes before slicing.
