TOMATO FREE MOUSSAKA
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
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
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Jayden Kittl
[email protected]This moussaka is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and impressive dish.
Shahfaat Khan
[email protected]I'm not a big fan of eggplant, but I really enjoyed this moussaka. The eggplant was cooked perfectly, and the flavors were very well-balanced.
Yolande Michel
[email protected]This is the best moussaka I've ever had! The flavors are amazing.
Abu Baqar
[email protected]I love that this moussaka is made with fresh vegetables. It's a healthy and flavorful dish.
Jamila Ganzenmuller
[email protected]This moussaka is so delicious and comforting. It's the perfect dish for a cold winter night.
Brandi Dufford
[email protected]I made this moussaka for a dinner party, and it was a huge success. Everyone loved it! I especially liked the crispy top layer.
Alia Lindaline
[email protected]This is a great recipe for a vegetarian moussaka. The eggplant and potato layers are very flavorful, and the zucchini adds a nice touch of sweetness. I also like that this recipe is relatively easy to make.
Carl Davis
[email protected]I'm allergic to tomatoes, so I was excited to find this tomato-free moussaka recipe. It was delicious! The eggplant and zucchini were perfectly cooked, and the spices and herbs gave the dish a wonderful flavor.
Miya Harun
[email protected]This was my first time making moussaka, and it turned out great! I followed the recipe exactly, and it was easy to follow. The dish was flavorful and hearty, and my whole family enjoyed it.
little Blue
[email protected]I've made this moussaka several times now, and it's always a hit with my family and friends. It's a great way to use up summer vegetables, and it's also a very affordable dish to make.
abdur bijoy
[email protected]This tomato-free moussaka is a delicious and unique take on the classic dish. The eggplant and potato layers are perfectly cooked, and the flavors of the spices and herbs really shine through. I especially love the addition of the zucchini, which giv