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Date: Wed, 24 Apr 96 07:33 PDT From: email@example.com This is a recipe I cut from a newspapter quite sometime ago and thought the list might enjoy it. Slice eggplants lengthwise into 1/4" 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 Glens MM Recipe Archive, G Internet.
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