Vegetarian Moussaka recipe

Our culinary meanderings probably don't make the most riveting reading but are a way for us at Chez Nake-id to remember what transpired, for good or ill, in the cucina during preparations for the evening meal.

Last night the goal was vegetarian moussaka and after consulting the interwebs, nothing appealed. The bechemel-sodden dishes on offer seemed like a pathway straight to strata, or that's what I feared would occur on my watch. I didn't want a lofty and eggy dish. Rather I hoped for something with more mou-than-ssaka.

Mining the Nake-id archives, I came up with this, substituting chopped portabellas and shredded carrot for the meat. Herewith the veggie version:

1 large eggplant, sliced

1 zucchini, sliced

2 portabella mushrooms, chopped

2 carrots, shredded

1 onion, chopped

2 cloves garlic, minced 

2 Tbs olive oil

1 14-ounce can tomatoes

1/4 cup red wine

1 Tbs cinnamon

1 Tbs oregano

1/2 tsp allspice

1/4 tsp ground cloves

1/2 cup raisins

1 cup bread crumbs

grated Romano cheese

salt and pepper


Saute eggplant and zucchini until tender, remove from pan. Season and saute onion and garlic in olive oil until translucent. Add chopped portabellas and cook until soft. Add tomatoes, wine and spices and simmer until sauce is thick. Add raisins. Line greased casserole dish with eggplant and zucchini. Top with carrots, spicey mushroom mixture, bread crumbs and cheese. Bake covered at 400 degrees until heated through. Uncover to brown cheese.

Serve with pita bread and salad.

*Note: If you're light on eggplant, you can fill in with more zucchini or fresh spinach.

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