Recipe: meatless gyros/moussaka

[Guest guest]

I have a vegetable moussaka that I think is very good. I don't think I've

posted it, maybe because it has several steps; however, I think it's really

good.

Jane

 

1 lb eggplant, sliced

1/2 cup whole green lentils

2 1/2 cups vegetable stock

1 bay leaf

3 Tbl olive oil

1 onion

1 garlic clove, crushed

14oz can chickpeas, rinsed and drained

8oz mushrooms, sliced

14oz can chopped tomatoes

2 Tbl tomato paste

2 tsp dried herbes de Provence (see note)

3 Tbl water

1 1/4 cups plain yogurt

3 eggs

1/2 cup grated aged Cheddar cheese

salt and pepper

 

1. Sprinkle the eggplant slices with salt and place in a colander. Cover and

let sit for 30 minutes to extract the bitter juices. Note: If eggplant is young

you don't need to salt it.

 

2. Meanwhile, place the lentils, stock and bay leaf in a saucepan. Cover,

bring to a boil and simmer for about 20 minutes, until the lentils are just

tender. Drain well and keep warm.

 

3. Heat 1 Tbl of oil in large saucepan. Add the onion and garlic and cook for

5 mins. stirring.

Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and

water. Bring to a boil, lover the heat, cover and simmer gently for 10 mins.

 

4. Preheat the over to 350. Rinse the eggplant slices, drain and pat dry.

Heat the remaining oil in a fry pan and fry slices in batches for 3-4 mins,

turning once. (Note: can broil in oven instead of fry)

 

5. Season the lentil mixture with salt and pepper. Arrange a layer of eggplant

slices in the bottom of a large, shallow, ovenproof dish or roasting pan, then

spoon on layer of the lentil mixture. Continue the layers until all the

eggplant slices and lentil mixture have been used.

 

6. Beat together the yogurt and eggs, season with salt and pepper, and pour the

mixture into the dish. Sprinkle the grated cheese on top and bake for about 45

mins, until the topping is golden brown and bubbling. Serve immediately.

 

Note: Homemade herbes de Provence

 

1 tsp thyme

1 tsp savory

1/2 tsp Lavender

1/2 tsp rosemary

1/2 tsp oregano or basil

1/4 tsp sage

 

 

 

 

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vent solaire

Wednesday, February 27, 2008 4:16 PM

RE: Re: meatless gyros/moussaka

 

 

Hello Marylee !

 

Why don't you try some < moussaka > ? In my family we always did it without

meat, as my Greek grand-parents who came from a very poor island couldn't

afford it.

 

I don't have a written recipe for it but our family moussaka is made of

layers of sliced aubergines /eggplants (deep fried for my grandparents and

only grilled in the oven for me), tomato sauce made with onions and lots of

herbs such as oregano and mint or with cinnamon (my favourite taste for

it!) and finely sliced potatoes. The last layer was a bechamel sauce (with

milk or " lait vegetal " [oat or rice beverage]) and cheese.

 

Bye!

 

Helene

 

De la part de Marylee Schmahl

 

How does this menu sound:

Gyros, dolmas, rice pilaf, spinakopita, and baklava

 

Thank you for the help!!!!

 

Marylee