Vegetarian Moussaka
This dish is typically made with ground lamb but this vegetarian version uses quinoa and still gives an incredible full flavour!
INGREDIENTS
3 peeled eggplants cut into 1/2" thick slices
3 tbsp extra virgin olive oil, divided
cooking spray
2 cups chopped onion
6 garlic cloves, minced
1/2 cup uncooked quinoa
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 cups organic vegetable broth
2 tsp fresh chopped oregano
1 can (14.5oz) no salt added diced tomatoes, undrained
pinch of black pepper
pinch of white pepper
1 tbsp butter
2 tbsp all purpose flour
1 cup 2% milk or cream
2 tbsp freshly grated Romano or Parmesan cheese
1/4 tsp and a pinch of salt, divided
1 large egg, lightly beaten
chopped fresh parsley leaves (optional)
DIRECTIONS
Preheat broiler to high. Brush eggplant with 2 tbsp oil. Place half of eggplant on a foil lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes per side or until browned. Repeat process with remaining eggplant. Set aside.
Heat a large skillet over med-high heat. Add remaining 1 tbsp oil to pan, swirl to coat. Add chopped onion to pan, saute 8 minutes. Add garlic, saute 1 minute. Add quinoa, cook 3 minutes or until quinoa is lightly toasted, stirring constantly. Stir in broth, oregano and tomatoes. Add a pinch of salt and pepper to mixture. Bring to a boil; reduce heat and simmer 20 minutes or until thickened, stirring occasionally.
Melt butter in saucepan over medium heat. Add flour, cook 1 minute stirring constantly with whisk until well blended. Gradually add milk or cream, stirring constantly with a whisk. Bring to a boil; reduce heat to med-low and simmer 5 minutes or until thickened, stirring frequently.
Stir in cheese, salt and white pepper. Remove from heat and cool slightly. Add egg, stirring well with a whisk.
Preheat oven to 350°F
Arrange half eggplant in an 11x17" glass or ceramic baking dish coated with cooking spray. Spread quinoa mixture evenly over eggplant; arrange remaining eggplant over quinoa. Top with milk or cream mixture.
Bake at 350°F for 40 minutes and remove from oven. Increase temperature to 475°F and return dish to oven for 4 minutes or until top is browned.
Let stand 10 minutes before serving. Garnish with parsley if desired.
Serve and enjoy!
NOTES
If you don't have quinoa you can substitute bulgar wheat or couscous
If possible, use freshly ground cinnamon and cloves to bring out even more vibrant and full flavours!
If you don't have white pepper you can substitute black pepper.
