Vegetable Moussaka

Vegetable Moussaka is a delightful and hearty Greek dish traditionally made with ground lamb, cinnamon, nutmeg, tomatoes, and topped with eggplant and a thick béchamel sauce. In this vegetarian adaptation, we’ve replaced the meat with bulgur and potatoes, creating a robust and satisfying foundation. Sauteing onions, garlic, and blooming cinnamon adds depth and flavor to the base, while simmering the potatoes ensures they turn out tender. The bulgur requires just a soak to tenderize, and when combined with the potato-tomato mixture, it absorbs all the delicious flavors. Roasted eggplant forms a delectable layer, and a rich béchamel sauce crowns the dish, providing the perfect finish. When shopping for eggplant, choose glossy, firm ones that feel heavy for their size. Let’s explore this mouthwatering recipe and some useful tips to ensure its success.

Serves 6 to 8

INGREDIENTS:

• 4 pounds eggplant, peeled and cut into ¾-inch pieces
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 teaspoon ground cinnamon
• ½ cup dry white wine
• 1 pound russet potatoes, peeled and cut into ½-inch pieces
• 2 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 cup medium-grind bulgur, rinsed
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 ounces Parmesan cheese, grated (1 cup)
• Pinch ground nutmeg
• 2 tablespoons chopped fresh basil

INSTRUCTIONS:

1. Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 450 degrees Fahrenheit. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray.
2. Toss the eggplant with 3 tablespoons of olive oil, 1 teaspoon of salt, and ¼ teaspoon of pepper. Spread it evenly over the prepared baking sheets. Roast the eggplant until it becomes light golden brown and tender, about 40 to 50 minutes, switching and rotating the sheets halfway through roasting. Set the roasted eggplant aside to cool, and reduce the oven temperature to 400 degrees Fahrenheit while adjusting the rack to the middle position.
3. In a Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped onion and ½ teaspoon of salt, and cook until the onion softens (approximately 5 minutes). Stir in the minced garlic, oregano, and ground cinnamon, and cook until fragrant (about 30 seconds). Pour in the white wine, scraping up any browned bits, and let it evaporate until nearly all the liquid is gone (about 2 minutes).
4. Stir in the peeled and chopped potatoes and the vegetable broth, and bring the mixture to a simmer. Cover the pot, reduce the heat to low, and cook until the potatoes are nearly tender (approximately 15 minutes).
5. Add the crushed tomatoes with their juice, and cook, uncovered, until the flavors meld (about 5 minutes). Off the heat, stir in the rinsed bulgur and let the mixture sit until the grains become tender and absorb the excess liquid and flavor (about 15 minutes).
6. Transfer the prepared mixture to a 13 by 9-inch baking dish and top it evenly with the roasted eggplant to form a compact layer.
7. In the now-empty pot, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute. Gradually whisk in the whole milk, bring the sauce to a simmer, and cook while whisking often until the sauce thickens and no longer tastes of flour (about 5 minutes).
8. Off the heat, whisk in the grated Parmesan cheese, ground nutmeg, and season the sauce with salt and pepper to taste. Pour the sauce over the eggplant layer and smooth it into an even layer.
9. Cover the dish with foil and bake until it bubbles around the edges (about 15 minutes). Uncover and continue baking until the top becomes light golden brown around the edges (approximately 15 minutes).
10. Allow the Vegetable Moussaka to cool for 10 minutes, then sprinkle it with chopped fresh basil before serving. Savor the wonderful blend of flavors and textures in this delicious vegetarian moussaka!

Tips:

• Choosing Eggplant: Look for glossy and firm eggplants that feel heavy for their size. Avoid any that appear wrinkled or have soft spots.
• Bulgur Variations: If you can’t find medium-grind bulgur, feel free to use fine-grind bulgur as a substitute in this recipe.
• Milk Substitution: For the best results, avoid using low-fat or skim milk in the béchamel sauce. Stick to whole milk to achieve the desired richness and flavor.
• Creating a Compact Layer: When topping the potato-bulgur mixture with roasted eggplant, aim for a compact layer to ensure even cooking and presentation.
• Baking Time Adjustment: Depending on your oven, you may need to adjust the baking time slightly. Keep an eye on the dish to prevent overcooking or undercooking.
• Make-Ahead Option: You can prepare the moussaka in advance and refrigerate it before baking. Simply add a few extra minutes to the baking time to ensure it heats through.