Grilled Vegetable Moussaka

Gaiam Staff by Gaiam Staff | July 16th, 2010 | 3 Comments
topic: Health & Wellness, Healthy Eating

Vegetable moussaka, asparagus and olivesA classic Greek dish, minus the meat. We love Mediterranean day in the Gaiam Café kitchen!

Serves 4 to 6

Moussaka Ingredients:

3-4 eggplants, sliced thin lengthwise
3 each of zucchini and yellow squash, sliced thin lengthwise
1 sprig each of rosemary and thyme, leaves removed and chopped
2 large onions, diced
2 garlic cloves, minced
1/4 cup of fresh parsley, chopped
1 tsp ground cinnamon
1/4 tsp ground allspice
1 cup tomato puree (or crushed tomatoes)
2 T tomato paste
Salt and pepper to taste
1 cup grated Kefalotyri or Parmesan cheese

Bechamel Sauce Ingredients:

1 cup salted butter (2 sticks)
1 cup flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg

Extra virgin olive oil

Moussaka Directions:

Preheat oven 350 degrees

Preheat grill. Season eggplant, zucchini and squash with rosemary, thyme, olive oil, salt and pepper. Marinate for 20 minutes. In a medium-sized pot on medium-high heat, add 3 T of olive oil and the onions and garlic. Cook for 10 minutes. Add spices and cook for one minute. Add tomato puree, tomato paste and parsley. Lower heat to medium-low and cook out for 30 minutes, stirring constantly. Once cooked, let it cool slightly. This can be made a day before you plan to serve it.

Bechamel Directions:

Melt butter over low heat. Using a whisk, add flour to melted butter, whisking continuously to make a smooth paste. Allow the paste to cook for about one minute, but do not allow it to brown. Add warmed milk in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Return to heat and stir until sauce thickens. This can also be made the day before.

Assembly:

Spread a small amount of tomato mix on the bottom of a baking dish. Start to layer eggplant, zucchini and squash. Pour in a small amount of bechamel and spread it over the vegetables. Sprinkle a small amount of cheese, then continue to build the moussaka, repeating these steps. Once you are done building it, pour the remaining bechamel over the moussaka and sprinkle the remaining cheese on top. Bake for 30-40 minutes. Wait 15 minutes before cutting and serving.

See last week’s recipe: Caramelized Fennel, Onion and Potato Gratin

Comments

  1. Is it me or does anyone else look at the recipe and wonder how cheese and butter could possibly be considered part of a healthy meal? Is there any way can you add healthy substitutions to this?

    Kristen | July 17th, 2010 | Comment Permalink
  2. I just returned from a trip to Greece. . .this dish is one of the highlights
    of the quisine there. . .isn’t there a way to do this with fewer eggs,
    all fresh ingredients (no paste) and no flour? Surely.

    Shannon Lee | July 17th, 2010 | Comment Permalink
  3. When I make bechamel sauce I never use butter, just a little olive oil, mix the flour with the oil and minced onion, then pour the milk and whisk the ingredients until the desired consistency on low, work well for me!

    Veronica | July 29th, 2010 | Comment Permalink

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