Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sort of Vegetarian Moussaka Recipe
    Lost? Site Map

    Sort of Vegetarian Moussaka

    Sort of Vegetarian Moussaka. Photo by Karen Elizabeth

    1/1 Photo of Sort of Vegetarian Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Karen Elizabeth's Note:

    From Alison & Simon Holst "Very Easy Vegetarian Cookbook". Although I'm not a lover of eggplant OR mushrooms, I did enjoy this! Since I only had one small eggplant, I added in sliced zucchini (about 3 small, sliced lengthways), and because I love blue cheese, I added that to the cheddar cheese for the topping, using about half a cup of each. I'm posting the recipe as originally published, but I did enjoy my small changes! oh, also, the ingredient list separates the amounts of oil, salt, etc, I just add it as I need it! And I used the yoghurt option for the topping. As I typed, it occurred to me that a layer of thinly sliced tomatoes on top of the final eggplant layer (underneath the yoghurt topping), would probably be really nice! Try it!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200°C.
    2. 2
      Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways).
    3. 3
      Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven.
    4. 4
      While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
    5. 5
      Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
    6. 6
      Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
    7. 7
      Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
    8. 8
      Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes.
    9. 9
      Serving suggestion : salad and crusty bread.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sort of Vegetarian Moussaka

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.6
     
    Calories from Fat 248
    82%
    Total Fat 27.5 g
    42%
    Saturated Fat 11.4 g
    57%
    Cholesterol 91.2 mg
    30%
    Sodium 737.3 mg
    30%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.1 g
    16%
    Protein 8.2 g
    16%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites