|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Traditional Greek moussaka is off limits in the kosher kitchen, as the recipe combines beef and eggplant with 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. By eliminating the dairy, the moussaka recipe is now kosher and will taste just as delicious.
This kosher moussaka is 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. In the rare case that there are leftovers, simply store the moussaka in a sealed container in the refrigerator for 3 to 4 days. You can heat it in the microwave or in a warm oven.
Even though the dairy has been eliminated, the moussaka is still a rich dish. Serve it alongside a bright salad of greens with an acidic dressing to cut through the richness. Remember, you'll need to omit any cheese in the salad to keep it a kosher meal.
- 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 parsley (chopped)
- 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.