Best 4 Tomato Free Moussaka Recipes

Moussaka is a traditional Mediterranean dish that is typically made with layers of eggplant, ground meat, and a tomato sauce. However, for those who are allergic to tomatoes or simply do not enjoy their taste, there are plenty of ways to make a delicious moussaka without them. This article will provide you with the best recipes for tomato-free moussaka, using a variety of ingredients and cooking methods to suit your preferences. Whether you prefer a vegetarian or meat-based moussaka, or you are looking for a quick and easy weeknight meal or a special occasion dish, we have a recipe that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO FREE MOUSSAKA

Tomato Free Moussaka image

Make and share this Tomato Free Moussaka recipe from Food.com.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium eggplant
1 tablespoon olive oil
1/2 teaspoon italian seasoning
1 lb ground lamb, lean
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can pumpkin puree
1 1/2 cups water
1/2 teaspoon italian seasoning
1/4 teaspoon dried thyme
1 teaspoon balsamic vinegar
1/4 cup croutons (optional) or 1/4 cup breadcrumbs, mixed with little amt Italian Seasoning (optional)
2 tablespoons feta cheese, grated (optional)

Steps:

Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning.
Bake at 400F for 12-15 minutes or until just tender.
In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. Add the pumpkin puree, water, Italian Seasoning, thyme and balsamic vinegar.
Bring to a boil, stirring, then remove from heat.
Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
Top with another layer of eggplant and then the remaining meat sauce. Sprinkle with croutons or bread crumbs mixed with small amt of Italian Seasoning.
Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.

Nutrition Facts : Calories 459.5, Fat 33.7, SaturatedFat 12.6, Cholesterol 82.8, Sodium 74.1, Carbohydrate 19.4, Fiber 5.8, Sugar 6.4, Protein 21.7

MOUSSAKA

Moussaka image

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Provided by PEGGY AYSCUE

Categories World Cuisine Recipes European Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

VEGETARIAN MOUSSAKA

Vegetarian Moussaka image

This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

Provided by Anne Buchanan

Categories World Cuisine Recipes European Greek

Time 2h

Yield 7

Number Of Ingredients 20

Ingredients

1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 ½ tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
¼ cup grated Parmesan cheese

Steps:

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 minutes.
Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g

DAIRY FREE EGGPLANT MOUSSAKA WITH ROASTED TOMATO SAUCE

Dairy Free Eggplant Moussaka With Roasted Tomato Sauce image

Make and share this Dairy Free Eggplant Moussaka With Roasted Tomato Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant, sliced 1cm thick
1 1/2 large sweet potatoes, 1cm thick
2 medium zucchini, sliced
1/2 cup quinoa (raw weight)
1/2 cup green lentil (raw weight)
1 bunch english spinach, washed
sea salt & pepper
500 g ripe tomatoes, chopped
1 medium onion, chopped
1 -2 garlic clove, crushed
sea salt, pepper, oregano, basil
1 -2 bay leaf, sprig rosemary
1/2 cup filtered water

Steps:

Sprinkle eggplant with sea salt, and leave for 20-30 minutes. Rinse and dry. Pre-bake all sliced vegetables on a tray. Cook rinsed quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed.
Soak lentils for 2-3 hours, rinse and boil in fresh water.
Mix quinoa and lentils with some of the tomato sauce.
Stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant. Bake at 160ºC for approximately 30-40 minutes, covering half way through cooking time.
If necessary, rest before cutting into squares. Serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto.
For the tomato sauce: roast tomatoes, onions and garlic in oven until they get some colour. Add spices, herbs and water. Simmer for 15-20 minutes and blend in food processor. Adjust seasoning to taste.

Nutrition Facts : Calories 308.6, Fat 2.8, SaturatedFat 0.4, Sodium 115.4, Carbohydrate 59.5, Fiber 19.8, Sugar 13, Protein 16.4

Tips:

To make the eggplant slices more tender, sprinkle them with salt and let them rest for 30 minutes before cooking. This will help to draw out the moisture and make them less bitter.
Use a large skillet or griddle to cook the eggplant slices. This will help them to cook evenly and prevent them from sticking.
Be patient when cooking the eggplant slices. They should be cooked until they are golden brown and tender, but not mushy.
Use a good quality tomato sauce for the moussaka. A homemade sauce is always best, but you can also use a store-bought sauce if you are short on time.
Layer the moussaka in a deep baking dish. This will help to ensure that it cooks evenly.
Bake the moussaka in a preheated oven until it is bubbly and golden brown. This usually takes about 30 minutes.
Let the moussaka cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

This tomato-free moussaka is a delicious and hearty dish that is perfect for a vegetarian or vegan meal. It is also a great way to use up leftover eggplant. The eggplant slices are tender and flavorful, and the tomato sauce is rich and savory. This moussaka is sure to be a hit with your family and friends.