Moussaka is an eggplant based casserole dish native to the Mediterranean and the Middle East. It comes in a range of styles and flavors. Some are not layered and look more like a stew. The Greek version is the best known and has layers of eggplant, tomato sauce, and meat (lamb or beef) topped with a white sauce.
My weekend food find mentioned in my previous post included a Vegetable Moussaka. This version is more like a stew with eggplants, zucchinis, and potatoes. The dish was a tad oily but still very delicious. I really liked it and wanted to recreate it in a more traditional layered style.
I used long Chinese eggplants and small round eggplants which cook more easily. They are also more juicy so that the dish will not be dry. Using a non-stick pan, I fried the eggplants in 3 batches using only 1 teaspoon of oil each time. I did the same with the zucchinis. I put a thin layer of breadcrumbs at the bottom to help absorb any excessive juices. The dish turned out really well. It was moist and very flavorful. Will definitely make this again.
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There was just the right amount of juices, not too much as to make it soggy and not too little as to make it dry.
Happy Spring! My forsythia bush is giving a brilliant show of vibrant yellow flowers.
Enjoy…..and have a wonderful day! 😎
denise @ quickies on the dinner table says
April 8, 2010 at 1:13 pmWould you believe I've never had moussaka before? This looks lovely – so moist and tender and all that cheese on top makes me want to dive right in with my fork!
5 Star Foodie says
April 8, 2010 at 1:18 pmYour moussaka looks and sounds superb! Love it!
Jay says
April 8, 2010 at 1:47 pmMoussaka looks yummy. This is completely new to me. Now it goes to my must try list. thanks for sharing dear.
Miranda says
April 8, 2010 at 1:54 pmmmmmhhh….Looks wonderful.
Kamalika says
April 8, 2010 at 3:39 pmhi biren…the dish is totally new to me…I don't like eggplant that much…but I can prepare this dish with something else instead of eggplant right???though that would not be the real version…the dish looks very tempting..
Yummy Team says
April 8, 2010 at 4:19 pmSounds delicious!! Nice recipe..
Scott K says
April 8, 2010 at 5:22 pmLove Moussaka! Love it meatless too. I use bread crumbs instead of bechamel on mine as well, though I'd love to find a way to lighten that up so I could use it.
MaryMoh says
April 8, 2010 at 10:26 pmLooks very delicious. Looks easy…just bake.
Cinnamon-Girl says
April 8, 2010 at 10:36 pmYour moussaka looks really good! Even though it's made from vegetables it looks like a hearty dish. And great comfort food.
I read your comment on my burger club post and I just wanted to clear up that we all make the same burger – the green chile one I posted. Sometimes my writing isn't clear enough – I'm sorry. But I would love it if you joined in.
luvtoeat says
April 9, 2010 at 12:21 amOh I love eggplants but my hubby hates them. Maybe if I make the Greek version with lamb he'll eat it. Your dish looks delicious. And love the combo of eggplants with zucchini. Thank you for sharing that recipe Biren 😀
Kathleen says
April 9, 2010 at 12:42 amThis sounds really fabulous. I need all the help I can get trying to incorporate more veggies into my diet!
redkathy says
April 9, 2010 at 1:33 amI so have to try this moussaka recipe friend. I haven't eaten moussaka is a long time, and have never prepared it. It's about time I change those facts. Thanks for the inspiration.
Rumana Rawat says
April 9, 2010 at 1:43 amThis looks delicious and very healthy
bunkycooks says
April 9, 2010 at 2:50 amWhat a delicious way to add eggplant to your diet! I will have to try your recipe.
Cookin' Canuck says
April 9, 2010 at 4:02 amI adore moussaka and this vegetarian version looks delicious.
Forsythia bushes always make me feel as though spring has actually arrived.
Biren says
April 9, 2010 at 4:15 amdenise@quickies on the dinner table – There are so many kinds of food out there and no one can have tried it all…. I do hope you will give this a try 🙂
5 Star Foodie – Thanks!
Jay – I hope you will try making it soon 🙂
Miranda – Thanks!
Kamalika – Zucchinis and potatoes will do very well in this dish.
Yummy Team – Thanks!
Scott K – I have not tried the ones with the bechamel sauce but I am thinking that it will probably be delicious.
MaryMoh – Thanks, and yes, it is not difficult to make 🙂
Cinnamon-Girl – It is a hearty dish and makes a nice light lunch on its own. Thanks for clarifying….I will try to join. It's time to fire up the grill.
luvtoeat – Perhaps you can use zucchinis and potatoes instead. I think a lot of people may actually prefer it with some meat. Either lamb or beef will work.
Kathleen – I love vegetables and I add lots of it even to my meat dishes 🙂
redkathy – I do hope you will try it. It is good on its own as a light lunch.
Rumana Rawat – Thanks!
bunkycooks – Thanks and I hope you will give it a try 🙂
Cookin' Canuck – Thanks! I have always enjoyed eggplants and this is my new favorite way to prepare it. Love the brilliant yellow of the forsythia…such a bright and happy color 🙂
tigerfish says
April 9, 2010 at 6:24 amMaybe we can turn Garfield into a vegetable-loving cat? The moussaka looks almost like lasagna in the baking dish. 🙂
Cristina @TeenieCakes says
April 9, 2010 at 7:15 amEggplants are beautiful. I've never actually made anything with them. This would be a good recipe to try first. It's like tigerfish mentioned…it's like a lasagna where the eggplant serves as the noodle. Looks delicious!
Biren says
April 9, 2010 at 3:25 pmtigefish – LOL! We can certainly try to convert Garfield 🙂 This dish does look like a vegetable lasagna.
Cristina@TeenieCakes – We really enjoy eggplants and I cook them often. This is a new way of preparing it for me but I will certainly do this more often. My boys loved it 🙂
Mother Rimmy says
April 13, 2010 at 2:09 pmFantastic. We were just talking about eggplants at work and surfing for recipes. I'll pass this along!
andrea cammarata says
February 27, 2013 at 5:54 amI love the stew version…going to try that…I adore the original too..I’m a vegetarian and I found that using a good vegetarian mince sauteed in garlic, scallions and olive oil makes a great replacement for the lamb for those that want to have the full experience : ) Your cooking talents are amazing and the varieties of tastes you offer here are incredible! Thank you for sharing with us all…you are really appreciated : ) I have tried many of your recipes and when meat is called for I just substitute with either mushrooms…tofu…mince and it works BRILLIANTLY!!!! Thank you once again for expanding my pallet and not my waistline : ) LOL!!! hugs…
Biren says
February 27, 2013 at 7:56 amThank you so much Andrea for your kind and heart warming compliments. I am very happy to hear that you have tried many of my recipes and they have worked well for you. We all cook to the taste of our families based on availability of ingredients and personal comfort zones. I applaud you for taking the initiative to swap out the ingredients for the ones you prefer. That is what home cooking is all about – making good food the way we like it, not what others dictate. Thank you once again for your very encouraging words.
Big hugs back to you…Biren