Vegetable moussaka

8 Servings

Ingredients

Quantity Ingredient
2 mediums Eggplants
Little salt
1 medium Onion; minced
1 can (19-oz) chickpeas; drained
1 can (28-oz) tomatoes
1 tablespoon Dried oregano
1 tablespoon Dried basil
½ teaspoon Cinnamon
½ teaspoon Pepper
1 tablespoon Parmesan (this can be left out)
1 pounds Tofu
1 medium Onion; quartered
2 Egg whites
1 pinch Nutmeg

Directions

TOPPING

Date: Wed, 24 Apr 96 07:33 PDT

From: tmead@...

This is a recipe I cut from a newspapter quite sometime ago and thought the list might enjoy it.

Slice eggplants lengthwise into ¼" slices:sprinkle with a little salt.Let drain in colander for 30 minutes.Bake on greased baking sheets at 350 degree oven for 15 minutes.Turn and bake a further 15 minutes.

In nonstick pan,cook onion and garlic,stirring for 2 minutes.Add chick peas,mashing slightly.Stir in tomatoes,oregano,basil,cinnamon,pepper and a little salt.Bring to boil.Reduce to simmer,cook uncovered for 20 minutes,stirring occasionally.Process in food processor until mixture resembles coarse meal.

Lightly spray 9 X 13 pan with Pam.Layer half the eggplant,then all the chickpea mixture,a little parmesan.(I used bread crumbs-very dry ones),then the remaining eggplant.

Topping:in food processor,puree tofu,onion,egg whites and nutmeg.Spread over Moussaka.Sprinkle with a little parmesan(I used bread crumbs seasoned with a little oregano and pepper).

Bake in a 350 degree oven for 30 minutes.Serves 8. For extra texture,you can use grilled green peppers,zucchini to the eggplant layer.I might try mushrooms also next time.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes