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Moussaka with Pareve Bechamel Sauce

<< Moussaka is a classic Greek recipe that blends eggplant, ground beef and tomatoes together with a pareve creamy sauce in a casserole dish. Prepare the recipe a day or two ahead of serving - a fabulous option for entertaining! The Pareve Bechamel Sauce is a terrific, versatile recipe - keep it handy.


Ingredients:

  • 1 large eggplant
  • 1/4 cup oil
  • 2 lbs. ground beef (veal, chicken or turkey can also be used)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • Salt (1/4 - 1/2 tsp., to taste)
  • Black Pepper (a few grinds or 1/4 tsp., to taste)
  • 2 cups tomato sauce
  • Optional: 1/4 cup wine or sherry
  • 1/2 cup breadcrumbs (plain or combined with a bit of margarine)
Slice eggplants into 1/2" pieces. Heat oil in a large frypan and saute slices of eggplant, a few at a time, until browned on both sides. Layer eggplant slices in a lightly oiled large casserole dish or 9 x 13" baking dish that has been sprinkled with half of the breadcrumbs (about 1/4 cup).

Prepare the meat sauce by combining ground meat with onion, garlic, herbs, salt and pepper in the frypan used to prepare the eggplant. Add tomato sauce and wine/sherry, if desired. Stir gently as mixture simmers at medium heat. Once meat is cooked through, spoon meat sauce over eggplant in baking dish. Note: if meat mixture seems too watery, add 1-2 tsp. tomato paste to thicken it up.

Pour Bechamel Sauce (see recipe below) over top of Moussaka. Top with remaining bread crumbs.

Bake at 350 degrees F for 40-45 minutes until bubbling.

Pareve Bechamel Sauce:

  • 3 tbsp. melted margarine
  • 3 tbsp. flour
  • 1 cup nondairy creamer or water
  • Dash of salt
  • Dash of black pepper
  • Dash of nutmeg
At medium-low heat on stove, melt margarine in small saucepan and slowly stir in flour, using a whisk or spoon. Keep stirring gently and add creamer or water, cooking until mixture has thickened. Season with salt, pepper and nutmeg. Keep mixture on low heat and do not let it boil - once thickened, remove sauce from heat.

Serves: 4-6

Adapted from recipe in 'Spice and Spirit' - The Complete Kosher Jewish Cookbook, Lubavitch Women's Cookbook Pulbications (I love this book!)

Easy Jewish Recipes would like to share some of your favorite ground beef recipes and other Jewish recipes with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like Moussaka, click here for more Meat Recipes
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