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Recipe

A Very Veggie Christmas

January 1, 2009 · By Monica Shaw

Vegetarian Moussaka with Ricotta Topping

If I were more organized, I would have posted this before the merry holiday. But how was I to know this moussaka would turn out to be one of the best things I’ve ever cooked?

This Christmas, my mom and I were tasked with bringing the vegetarian main course to the family holiday feast. After a few considerations – veggie chili, stuffed peppers, shephard’s pie – we eventually settled on Delia Smith’s recipe for Moussaka, which sounded special enough for Christmas, convenient enough to serve a crowd, and hearty enough to qualify as a main course.

Moussaka seems simple enough. On the outset it looks simply like lentils, eggplant, tomatoes and red pepper, topped with custard and baked until tasty. But there much more to it than that – each of the vegetables get cooked individually, then wine and cinnamon are added, which may sound like a strange combination, but the way the flavors evolve in the oven is nothing short of magical. It’s a bit time consuming (set aside 3 hours from start to finish), but worth every step.

Vegetarian Moussaka with Ricotta Topping

Vegetarian Moussaka with Ricotta Topping

Ingredients

2 eggplant, each 8 oz (225 g)
10 fl oz (275 ml) vegetable stock
2 oz (50 g) Puy lentils
2 oz (50 g) green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, de-seeded and chopped into ¼ inch (5 mm) dice
2 cloves garlic, peeled and crushed
1 x 14 oz (400 g) tin chopped tomatoes, drained
7 fl oz (200 ml) red wine
2 level tablespoons tomato paste
1 level teaspoon ground cinnamon
2 level tablespoons chopped fresh parsley
salt and freshly milled black pepper

For the topping:

1 x 9 oz (250 g) tub ricotta
10 fl oz (275 ml) milk
1 oz (25 g) plain flour
1 oz (25 g) butter
a pinch of nutmeg
1 large egg
1 oz (25 g) Parmesan, freshly grated
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a shallow dish about 9 x 9 x 2½ inches (23 x 23 x 6 cm) deep.

  1. Prepare the eggplant: cut them into 1/2 inch (1 cm) squares leaving the skins on. Place them in a colander, sprinkle and toss with salt, then put a small plate with a heavy weight on top – this will draw out any excess juices.
  2. Meanwhile, pour the stock into a saucepan together with the Puy lentils (but no salt), cover and simmer for 15 minutes before adding the green lentils. Cover again and cook for a further 15 minutes, by which time most of the liquid will have been absorbed and the lentils will be soft.
  3. While the lentils are cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they’re soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate.
  4. Next transfer the eggplant to a clean cloth and squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the eggplant in it so they get evenly cooked. When they’re starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan.
  5. In a bowl mix the wine, tomato paste and cinnamon together, then pour it over the vegetables. Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping.
  6. To make the topping, place the milk, flour, butter and nutmeg in a saucepan and whisk until it simmers and becomes a smooth glossy sauce. Season with salt and pepper, remove from the heat and let it cool a little before whisking in the ricotta and the beaten egg.
  7. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Sprinkle with the Parmesan and transfer the dish to the pre-heated oven and bake on the middle shelf for 1 hour. Then allow the moussaka to rest for 15 minutes before serving.

About Monica Shaw

Veg lover, dog owner, hill walker, wild camper, avocado addict, nerd. I write about how to be awesome through a "smarter fitter" approach to eating, drinking, living and working.
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Recipe Rating




  1. Sagan says

    January 1, 2009 at 3:56 pm

    I’ve never had this before but it looks really good and filling!

    Reply
  2. David at Animal-Kingdom-Workou says

    January 1, 2009 at 10:06 pm

    One of my resolutions this year is to start making more food at home. I just eat out WAY more than I should. This recipe looks like it might be a good place to start! Thanks!

    Happy New Year to you,

    – Dave

    Reply
  3. Kelly Turner says

    January 1, 2009 at 10:35 pm

    Happy New Year!

    Kelly Turner
    http://www.everygymsnightmare.com

    Reply
  4. Sophie says

    January 3, 2009 at 2:28 pm

    This looks absolutely delicious! I’ve been looking for a decent veggie Moussaka recipe for ages. Moussake is just one of those dishes that seems rich enough already without needing the meat

    Reply
  5. Sharon says

    January 7, 2009 at 5:57 pm

    That looks amazing!

    Reply

Trackbacks

  1. In Search of the Perfect Veggie Roast » SmarterFitter says:
    November 14, 2012 at 9:43 pm

    […] The search for the perfect vegetarian holiday main dish seems to be a constant quest for me and my veggie mom and sister. Every year we scheme and plan. There have been lentil loaves, stuffed butternut squash and, one of our most successful attempts, a glorious vegetarian moussakka. […]

    Reply
  2. Griddle Pan Turkish Eggplant {Imam Bayildi} with Mint ‘Zoodles’ | food to glow says:
    September 12, 2014 at 1:45 pm

    […] Vegetarian Moussaka with Ricotta Topping – Smarter Fitter […]

    Reply
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