Moussaka Recipes and Vegetarian Moussaka

Moussaka recipes come in many variations ranging from a Meatless Eggplant Moussaka to a Lamb Moussaka Recipe.

A vegetarian moussaka is probably more Arab in origin than moussakas made with creamy Ancient European Sauces. The Arab version is more like a cooked salad and can be served cold.

All versions usually include aubergines and tomatoes. Aubergines are eggplants and are technically a fruit not a vegetable.

Eggplant moussakas can be made with grilled, baked, raw or fried eggplants. There is also a variety of different kinds of eggplants to choose from.

A lamb moussaka recipe is quite a bit more filling and maybe even more Greek in origin. You can play around with the ingredients as well as the spices to make your own favorite version of this classic dish.

A Vegetarian Moussaka

Ingredient Ideas for Making Vegetarian Moussaka

• Potatoes
• Zucchini
• Peppers
• Mushrooms
• Tomatoes
• Onion
• Garlic
• Lentils
• Herbs
• Feta Cheese
• Cheddar Cheese
• Parmesan Cheese
• Goat Cheese

Grilled Eggplant Moussaka Tips

You just slice the eggplant into 1/4 inch slices and lightly coat each eggplant slice with a healthy oil.

Then grill until tender and slightly brown in color. It is then ready to be used in any recipe of your choosing.

Eggplant Tips and Making a Bechamel Sauce

A Lamb Moussaka Recipe

• 1 to 1 1/2 pounds of lean ground lamb
• 2 tablespoons of butter or healthy oil
• 1 large chopped onion
• 1 to 2 minced garlic cloves
• Sea salt & pepper to taste
• Your favorite herbs & spices (oregano, thyme, cloves, cinnamon, nutmeg, cumin, etc)
• Fresh or canned diced tomatoes (approx. 2 to 3 cups)
• 2 large eggplants
• Your favorite bechamel or cheese sauce

1. Saute lean lamb meat in butter on medium to medium-high heat
2. After a couple of minutes, add chopped onions and minced garlic
3. Saute for a few minutes and then add your seasonings
4. Next add in your fresh or canned tomatoes and cook for another 20 to 30 minutes
5. Remove from heat and let cool
6. Meanwhile, slice your eggplant into 1/4 inch slices
7. Spread eggplant on a baking sheet and coat lightly with a healthy oil
8. Bake in a preheated oven at 325 degrees or until eggplant is tender (approx. 20 min.)
10. After eggplant has had a chance to cool a bit, you may begin your layering in an oiled 9 x 13 inch baking dish
11. Start with the eggplant slices and then spoon a layer of meat on top of the eggplant
12. Do another layer of eggplant and top again with meat sauce
13. Top these layers with your favorite bechamel or cheese sauce
14. Bake in a 325 to 350 degree oven for about 30 to 40 minutes or until golden brown

Other Meat Alternatives

Both of these meats are considered much healthier than the standard ground beef.

Bison has a sweeter flavor and may be a great choice the next time you decide to make some Moussaka.

Go to Lamb Kebab

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