Vegetarian (or not) Moussaka
Description
Moussaka is a traditional Greek baked dish featuring eggplant and ground lamb. Our variation substitutes --or adds-- Harvest Gold Lentils for the lamb. Vegetarian or not, it is delicious either way, and eats well as a leftover, too. Vegetarian, but definitely not vegan. Moussaka includes the majority of the dairy case!-- milk, butter, eggs and cheese.
Ingredients
1 large Eggplant
Salt
1/4 cup Olive Oil
4 tablespoons Butter
FILLING:
1/2 cup Timeless Harvest Gold Lentils
1/2 lb. ground lamb (optional)
2 Onions, chopped
1 clove Garlic, chopped
1/2 cup Parsley, chopped
1/2 cup Tomato Sauce
1/2 cup Dry White Wine
1 cup Water
WHITE SAUCE:
2 cups Milk
2 tablespoons Cornstarch
2/3 teaspoons Salt
1/4 teaspoon Pepper
4 Eggs, slightly beaten
TOPPING:
1 cup grated Kefaloteria or Parmesan Cheese
1/3 teaspoon cinnamon
Methods/steps
1. Wash eggplant. Cut into 1/2" thick slices. Sprinkle with salt and let stand in bowl for 10 mintues. Rinse with cold water. Dry with towel. Place slices close together side by side, on an oiled cookie sheet.
2. Melt oil & butter together and brush tops of eggplant slices. Bake in pre-heated oven at 350 F. for 10 minutes. Remove from oven.
3. Prepare the filling. Heat 1 tablespoon of butter-oil mixture in a stainless steel frying pan or sauce pan. Over low heat, cook the ground lamb (if desired) , onions, and remaining ingredients. Add the Harvest Gold Lentils at the end, stirring.
4. Prepare White Sauce. In a small glass,make a paste of the cornstarch and a little bit of cold water. Bring milk to boil in a saucepan. Remove from heat and add salt and pepper. Add the cornstarch paste and stir to thicken the milk. Stir in the beaten egg.
5. Assembly. Oil bottom and sides of 9 x 9 cake pan. Lay one layer of eggplant. Spread filling. Add remaining eggplant on top. Brush with some of butter-oil mixture. Pour the white sauce over the top of eggplant. Sprinkle with cheese, cinnamon and any remaining butter-oil. Bake at 325 F. for 45 minutes. Cut into squares and serve.
Reviews
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Created by DaveO
The perfect pureed summer soup when zucchini or summer squash is in abundance. May be served hot or cold. Unassertive, smooth, adaptable to whatever garden herbs are available.
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Additional Tips
Since they have had their outer skin removed, the Harvest Gold Lentils will cook during the baking process. If using Black Beluga, Green, Pardina, or Du Puy lentils ( which still have their skins) cook them about 10 mintues at a simmer in 1 cups of water before adding to the other ingredients.