Vegetarian MoussakaIf you are vegetarian or wish to go meatless now and then, this is a nice recipe for moussaka. I wanted to have a tasty dish packed with goodness and vitamins, and I think that this experiment is worth everybody’s trouble. With these ingredients, I baked two round pans with 24 cm. diameter which is enough for 2 – 3 persons. One to be eaten immediately and the second to go in the freezer! Of course you can use any vegetables you like, so this recipe is very versatile. You can also increase the ingredients if you have to feed more hungry mouths!

 

Ingredients
2 medium eggplants
3 medium zucchini
1 large potato
1 large carrot grated
3 heaped tablespoonfuls soya mince (prepared)
1 medium onion chopped
1 – 2 cloves of garlic pressed
A large handful
A handful chopped green onions
A couple handfuls chopped leeks
A handful chopped parsley
1 large handful chards chopped
1 large handful spinach chopped
2 large ripe tomatoes chopped
2 tablespoonfuls buckwheat
2 tablespoonfuls linseed
2 tablespoonfuls quinoa
4 tablespoonfuls olive oil
Salt, pepper

 

Béchamel Sauce
3 tablespoonfuls olive oil
4 tablespoonfuls flour
2 – 3 cups soya milk
Salt, pepper

 

Directions

Wash and cut in rather small cubes the two eggplants, 2 zucchini and the peeled potato. Place them in a baking pan, sprinkle one tablespoonful olive oil and a little salt and pepper and grill them, until slightly browned.

In a pan place the rest of the olive oil and sauté the onions and leeks. Add the third zucchini and the carrot grated. When the onions are translucent add the garlic, chards, spinach and parsley, together with the tomatoes, and  about a cup of hot water. Lastly, add the buckwheat, linseed and quinoa, with a little salt and pepper. Simmer, for about 10 minutes. Taste and adjust seasonings. If necessary, add a little more water, so that there is some liquid left at the end of the cooking time, to help everything finish cooking in the oven.

Put the grilled eggplants and zucchini in a baking pan, or two smaller ones. Add the sauce and mix well. If the sauce is on the dry side, pour some soya milk over everything, before spreading the béchamel sauce on top.

While the sauce is simmering, you can prepare the béchamel sauce. Place the oil in a pot and when it is hot (not smoking) add the flour. Mix well, and cook over a low flame. Start adding the milk stirring continuously. If the sauce is too thick, you can thin it down with a little more milk or water. Add some salt and pepper and stir. Taste and adjust the seasoning. Pour the béchamel sauce over the eggplants and put the pan in a preheated oven. Bake at 180oC for about 45 minutes.

Let the moussaka cool a little, cut it in pieces and serve it with a large green salad.

 

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