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Vegetarian Moussaka

March 28, 2012

Well, after going Primal, pasta is a big NO-GO for me. Thankfully, there are plenty of great alternatives to put in your favorite dishes. For instance… miss lasagna? This recipe is for you. You can even make it with beef, just don’t forget to use the aubergines, they are the pasta-substitutes and work just as well (but taste better!!). Since I am a pescheterian, I made a vegetarian version and it was nothing but fabulous. And again, my NON-vegetarian family approved… even my very-meat-eating brother 🙂

Recipe from “Gyldendals Store Slankekogebog” by Bente Nissen Lundsgaard

 

You need:

  • 4 Aubergines
  • 2 teaspoons of salt
  • 500 grams potatoes
  • 2 onions (I only had one yellow onion left, so I used one yellow and one red… worked fine!)
  • 5 stems of celery
  • 1 teaspoon of olive oil
  • 1 can of diced tomatoes
  • 1/3 cup of vegetable stock
  • a bit of grated nutmeg
  • salt and pepper
  • 1/3 cup of organic breadcrumbs
  • 1/3 cup of freshly grated organic Parmesan cheese
  • 1 bundle of parsley
  • 1 serving of Bechamel sauce (recipe below)
For Bechamel sauce, you need:
  • 2 teaspoons of organic wholemeal flour
  • 1 and 1/3 cup of organic milk
  • 15 grams of organic butter
  • salt and pepper
  • Nutmeg
Preparation:
1. Cut the aubergines into 1 centimeter thick slices and sprinkle with salt. Let the slices be for about 30 minutes. Then, wash them under cold water in a sieve.
2. Peel the potatoes and cut them into 1 centimeter thick slices. Cook the potatoes and the aubergines in boiling water for 5 minutes. Put them in the sieve.
3. Chop the onions. Chop the celery into thin slices.
4. Saute onions and celery in a large pan. Add the tomatoes and the stock. Cook the mix for about 10 minutes and add salt and pepper, for taste.
5. Add breadcrumbs, half of the cheese and the parsley.
6. Spread aubergines and potatoes stratified in a greased (butter) ovenproof dish. Then, spread a layer of the vegetable mixture. Afterwards, spread a layer of Bechamel sauce (see recipe further down). Continue making layers until you’re out of ingredients. Save some Bechamel sauce to spread over as the very last layer. Sprinkle the rest of the cheese over the moussaka and put the dish in the oven at 200 celsius (392 Fahrenheit) in the middle of your oven for about 45 minutes.
I served it with a bit of broccoli on the side. Perfect!
Bechamel Sauce, Preparation:
1. In a pot, stir the flour into the cold milk. Bring it to a boil while stirring continuously. Add the butter. Cook the sauce for about 5 minutes while stirring. Add salt, pepper, and nutmeg for taste.

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