Traditional Greek moussaka is off limits in the kosher kitchen, as the recipe combines beef and eggplant with a cheese and a rich, milk and butter-based béchamel sauce.
But with creative use of non-dairy substitutes like soy milk, cookbook author Susie Fishbein devised this delicious kosher take on the company-friendly casserole.
This kosher moussaka id definitely company-worthy and can be served for special occasions. It takes a little effort but it's worth it because your guests will remember dining with you in your home.
Edited by Miri Rotkovitz
- 1 large eggplant (about 1 1/2 pounds), peeled or unpeeled, cut into 1/2-inch round slices
- Salt to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 pound ground beef
- 2 tablespoons tomato paste
- 3 tablespoons red wine
- 1 (15-ounce) can tomato sauce
- 2 tablespoons fresh chopped parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- Freshly ground black pepper to taste
- 3 tablespoons margarine
- 2 tablespoons all-purpose or Wondra flour
- 2 cups soy milk
- 3 large eggs, whisked
- 2 beefsteak tomatoes, evenly cut into 1/2-inch slices
- 1/8 cup breadcrumbs
- Heat the oven to 350 F. Coat a 9x9-inch square baking pan with nonstick cooking spray. Set aside.
- Place the eggplant slices on a piece of paper towel. Sprinkle with salt. Top with a piece of paper towel. Place a pan or other weight on top. Leave for 20 minutes. This salting will draw out the bitterness of the eggplant and the salt will be drawn out with it.
- Meanwhile, heat the olive oil in a large skillet. Add the chopped onion. Saute for 4 to 5 minutes until beginning to soften. Add the ground beef, breaking it up with a fork. Sauté for 15 minutes.
- Add the tomato paste, wine, tomato sauce, parsley, oregano, cinnamon, and garlic powder. Simmer for 15 minutes, until the mixture is almost dry. Season with salt and pepper.
- Lay half of the eggplant slices in the bottom of the prepared pan. Pour the meat mixture over the eggplant. Top with remaining eggplant slices. Press down to compact.
- In a small pot, over medium-low heat, melt the margarine. Add the flour, whisking for 1 minute. Add in the soy milk, whisking until smooth. Simmer for 2 minutes, whisking constantly.
- Mix a small amount of the hot liquid into the eggs to temper them so they don't scramble. Add the egg mixture to the pot and bring to a low boil whisking constantly. As soon as you see small bubbles, remove custard from heat.
- Pour over the moussaka. Arrange the tomato slices over the top. Sprinkle with breadcrumbs.
- Cover loosely with foil and bake 1 hour. Uncover and cook for 10 minutes longer until golden brown and bubbling around the edges.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||6 g|