This lovely Greek dish is a healthier alternative to lasagne and good way to make vegetables interesting for everyone in family.
Ingredients
Olive spray oil
3/4 cup bulgur wheat
1 large (1 1/2-pound) eggplant, cut into 1/2-inch-thick slices
2 Russet potatoes, very thinly sliced
1 large yellow onion, thinly sliced
4 cloves garlic, finely chopped
1/3 cup tomato paste
1 Tsp Rosemary
3/4 Cup Bechamel sauce
Coriander or Parsley leaves
Salt
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Instructions
-Lightly coat the inside of a slow cooker with spray oil. -Sprinkle bottom with half of bulgur.
-Layer in half each of the eggplant, potatoes and onion; sprinkle with half of the garlic and 1/2 teaspoon of the salt.
-Repeat with remaining bulgur, eggplant, potatoes, onion and garlic and 1/2 teaspoon of the salt.
-In a small bowl, whisk together tomato paste, salt, rosemary and 3/4 cup water.
-Pour mixture evenly into slow cooker.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until eggplant and potatoes are just tender.
-In the last half hour, pour over the bechamel sauce over moussaka in slow cooker and sprinkle cheese on top.
-Cover and cook on high until cheese is melted, about 30 minutes.
-Let cool for 15 minutes and garnish with coriander or parsley before serving.
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