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Video:How to Make Vegetarian Moussaka

with Michelle Tampakis

Learning how to make a vegetarian moussaka is a great way to change up the regular dinner menu. Here, see instructions for making vegetarian moussaka at home.See Transcript

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Transcript:How to Make Vegetarian Moussaka

Hi. I'm Michelle Tampakis, The owner of Whipped Pastry Boutique, specializing in gluten free and dairy free baked goods. And, I'm here with About.com.

Ingredients for Vegetarian Moussaka

I'm going to show you how to make traditional vegetarian moussaka with chick peas.
  • Two Pounds of Chick Peas
  • two zuchinis
  • three to four eggplants
  • two cans whole tomatoes, optional
  • one pound of potatoes
  • one and a half medium sized onions, chopped
  • seven tablespoons flour
  • five garlic cloves, minced
  • half cup Pecorino Romano Cheese
  • two eggs
  • one quart of milk
  • five tablespoons of butter

Additional Ingredient for Vegetarian Moussaka

For Moussaka we need a white sauce called Bechemel. And Bechemel is based on Milk and here we're going to use a quart of milk and we thicken that up with a rue which is a classical French pastry technique. You take about 5 tablespoons of butter and you melt it in a saucepan and then you stir in about 7 tablespoons of all purpose flour. And, off the heat you can stir in the flour. For Rue we're cooking on a low flame and we're stirring the entire time. This takes several minutes and at this point you could also heat up your milk. You're better off putting it in a saucepan and just heating it up or you can just put it in the microwave. And my rue is sufficiently thickened.

Instructions for Making Vegetarian Moussaka

So, I'm going to start with, maybe, a little less than half and whisk vigorously the entire time. And when you're sure that there are no lumps you can add the remaining milk. And now this is going to simmer for about 8 or 10 minutes to thicken. I like kosher salt for stuff like this. A couple of grinds of pepper. And I'm just going to whisk this in you just want to make sure that the egg is really broken up. You're going to whisk this in a little at a time and I'm going to add Pecorino. 3 -4 -5 so I would say that that is probably about a half a cup. Usually Moussaka has a layer of Potatoes on the bottom. I think fried potatoes are a lot better tasting. You broil the eggplant, so the eggplant does not get fried. You're basically going to start with nice Idaho potatoes. You peel them. You're going to slice fairly thick slices, about a quarter of an inch or so is good. They do need to be at least halfway cooked.

So, I have some lovely Greek Olive Oil, extra Virgin of course, and I'm just brushing some on the eggplant slices and I've already brushed some on the baking tray. So, I'm just going to put these underneath the broiler but you can put them underneath the oven as well. The potatoes are cooked enough, we don't need them to be cooked all the way through. I have a litl kosher salt that I'm just going to sprinkle all around. So, I'm just checking my eggplant. We want to see a little bit of foclor on each side. Mincing the garlic. Alright, eggplant can get turned over. Eggplants are ready, so Zucchini goes under the broiler and every few minutes we'll check and then turn them over when they're browned on one side. This is just a non-stick skillet and we're going to sauté oninon garlice, then add the chick peas, salt and pepper. You could add the tomato sauces, I don't use it for this dish. And when they're softened they get pureed in a blender or a food processor till they're pretty loose and then you can addd a little bit of Olive Oil to adjust the consistency.

So, first we're going to lay in the potatoes. So put a layer of eggplant and then a layer of Zucchini, salt and pepper, top that with a little dried Oregano. A pinch or two. So, just spread this all around. And then we'll top it with the eggplant. And top it off with our Bechemel sauce. So, we're going to top it off with a little more of our grated cheese. Another tablespoon or two. We have a pre-heated oven. This can go in on the top. So, it's lovely and bubbling and fragrant and we need to let it cool a little bit before we cut it. I would say at least 10 or 15 minutes.

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