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kerosene · 08-31-2007, 11:51 AM

Sorry to double post, but I thought this recipe is worth sharing. I have made it twice, now and it is quite yummy.

Vegetable Moussaka

1/2 cup of Olive Oil
1 Onion, chopped
4 Celery stalks, chopped
1 Garlic clove, finely chopped
14oz Can of chopped tomatoes
10 1/2 Canned green lentils (I used dried ones that I simmered for 20 minutes)
2 Tbsp chopped fresh parsley
1 large eggplant, sliced
Salt and pepper

Sauce Ingredients:
2 Tbsp butter
Scant 1/4 cup all purpose flour
1 1/4 cups of milk
Pinch of fresh nutmeg
1 Egg
1/2 Cup freshly grated parmesan cheese

Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until softened. Add the celery, garlic, tomatoes, lentils, and their can juices, and parsley. Season to taste with salt and pepper. Reduce the heat and cover, letting simmer gently stirring occasionally for 15 minutes, or until the mixture thickens.

Meanwhile, heat a little of the remaining oil in a large, heavy bottom skillet. Add the eggplant slices in batches if necessary, adding more oil as necessary (eggplant soaks up a lot of oil!) Remove with a slotted spoon and drain on paper towels. Layer an ovenproof dish with the lentil/tomato mixture, and the eggplant slices, ending with the layer of eggplant.

To make the sauce, put butter, flour, and milk in a sauce pan over medium low heat, and bring to a boil. Be sure to whisk constantly, or the milk will get scorched! Season to taste with salt, pepper and nutmeg. Remove from the heat, let cool slightly, then beat in the egg. Pour the sauce over the casserole and sprinkle on the parmesan cheese. Bake in the preheated oven for 30-40 minutes until golden on top. Serve immediately.

08-31-2007, 11:51 AM	#11
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	Sorry to double post, but I thought this recipe is worth sharing. I have made it twice, now and it is quite yummy. Vegetable Moussaka 1/2 cup of Olive Oil 1 Onion, chopped 4 Celery stalks, chopped 1 Garlic clove, finely chopped 14oz Can of chopped tomatoes 10 1/2 Canned green lentils (I used dried ones that I simmered for 20 minutes) 2 Tbsp chopped fresh parsley 1 large eggplant, sliced Salt and pepper Sauce Ingredients: 2 Tbsp butter Scant 1/4 cup all purpose flour 1 1/4 cups of milk Pinch of fresh nutmeg 1 Egg 1/2 Cup freshly grated parmesan cheese Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until softened. Add the celery, garlic, tomatoes, lentils, and their can juices, and parsley. Season to taste with salt and pepper. Reduce the heat and cover, letting simmer gently stirring occasionally for 15 minutes, or until the mixture thickens. Meanwhile, heat a little of the remaining oil in a large, heavy bottom skillet. Add the eggplant slices in batches if necessary, adding more oil as necessary (eggplant soaks up a lot of oil!) Remove with a slotted spoon and drain on paper towels. Layer an ovenproof dish with the lentil/tomato mixture, and the eggplant slices, ending with the layer of eggplant. To make the sauce, put butter, flour, and milk in a sauce pan over medium low heat, and bring to a boil. Be sure to whisk constantly, or the milk will get scorched! Season to taste with salt, pepper and nutmeg. Remove from the heat, let cool slightly, then beat in the egg. Pour the sauce over the casserole and sprinkle on the parmesan cheese. Bake in the preheated oven for 30-40 minutes until golden on top. Serve immediately.