Vegetarian Bulgur Moussaka

    Vegetarian Bulgur Moussaka

    (9)
    3saves
    1hour10min


    8 people made this

    This is a filling dinner that only needs a green salad and bread to complete it. You can find bulgur (cracked wheat) in supermarkets, or you can substitute cous cous.

    Ingredients
    Serves: 8 

    • 5 cups (1.25 litre) water
    • 1 teaspoon salt
    • 2 1/2 cups (470g) bulgur
    • 1 eggplant, sliced into 1cm rounds
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 3 tablespoons plain flour
    • 3 cups (750ml) milk
    • 1/2 cup chopped fresh basil
    • 1 pinch ground nutmeg
    • salt and pepper to taste
    • 3 1/2 cups peeled roma (plum) tomatoes
    • 1 egg, beaten

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat the oven to 200 degrees C.
    2. In a large saucepan, bring the water and the 1 teaspoon salt to a boil. Add the bulgur, cover the pan. Remove the pan from the heat and let the bulgur sit for 10 minutes.
    3. Lay the eggplant slices on one or two lightly greased baking trays. Bake them in the oven for 15 minutes or until the eggplant has softened but is not browned. Remove the eggplant from the oven and lower the temp to 180 degrees C.
    4. While the eggplant is baking, make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the garlic and cook it, stirring often, for 1 minute. Add the flour and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes. Remove the pan from the heat.
    5. Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.
    6. Spoon the bulgur into a 20x30cm casserole dish and pat down well. Lay the eggplant slices on the bulgur, overlapping them in rows.
    7. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
    8. When the bechamel sauce has cooled a bit whisk the egg into it. Pour the sauce over the tomatoes.
    9. Bake the moussaka, uncovered, for 45 minutes. Slice it as you would lasagne, and serve.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    12

    My husband didn't care for it. I thought it was ok but needed some spice to it! Won't make again.  -  20 Aug 2000  (Review from Allrecipes USA and Canada)

    by
    8

    This was actually quite yummy. I could not find bulgar, so i substituted whole wheat couscous. That worked nicely, and made a yummy dish. It was not like "traditional" meatless moussakas I've had, but my guests liked it anyway. Next time, I'll add some mushrooms to the mix, and maybe some cheese.  -  16 Feb 2000  (Review from Allrecipes USA and Canada)

    by
    4

    This was easy to make and very good. We had enough with seconds to satisfy my family of six. I did replace half of the bulgur with meatless crumbles, and added 1 tsp cinnamon to a large can of crushed tomatoes for the tomato layer. Next time I will probably add minced mushrooms to the bulgur/crumble mixture for a bit more depth.  -  10 Mar 2004  (Review from Allrecipes USA and Canada)

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