Bean and Eggplant Moussaka

Moussaka is usually made with layering slices of eggplant or potato with ground beef or lamb. 

It is common in the Balkans and the Middle East, with lots of local and regional variations: 

• Turks (musakka) consists of thinly sliced, fried eggplant, green peppers, and onions in a tomato-based meat sauce.
• Greeks ( /mousakás/ μουσακάς) has eggplant, zucchini, potatoes, and mushrooms with a milk-base sauce.
• Arabs (مسقعة/musaqqa‘a/ literally "that which is fed liquid") has ground beef and eggplant, serve cold or sometimes hot as well.
• Bulgarians (/musaka/ мусака) use potatoes instead of eggplant with pork or beef, topped with milk or yogurt mixed with raw eggs.

This is a vegetarian version.

Fasulye ve patlıcan musakka

Μουσάκα φασολιών και μελιτζάνας

/mousáka fasolión kai melitzánas/

مسقعة الفول والباذنجان

/musqaeat alfawl walbadhinijan/

Мусака от боб и патладжан

/musaka ot bob i patladzhan/

Serves 8

Pre-heat the oven to 350F (175C)

1 organic eggplant, cut crosswise into thin slices

chopped organic onion

minced 2-3 garlic cloves

1 cans (19 ounces/545 g) organic beans of your choice, rinsed and drained

1 can (14.5 ounces/415 g) organic diced tomatoes, save a liquid

2 Tbs. (30 g) organic tomato paste

1 tsp. (10 g) ground cinnamon

1 Tbs. (15 g) (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

1 1/2 cups (360 ml) (dairy-free) organic milk

(gluten-free) breadcrumbs (3 slices)

olive oil

black pepper and nutmeg to taste

olive oil cooking spray

1. Coat each eggplant slice on both sides with cooking spray.

2. Place on a backing sheet in single layers.

3. Boil for about 5 minutes, turn once. Set aside.

4. Coat a skillet with cooking spray.

5. Add the onions and garlic, cook 5 minutes.

6. Add the beans, tomatoes and its liquid, tomato paste, cinnamon, and black pepper.

7. Bring to a boil, reduce and simmer uncovered between 10-15 minutes, until thickened, stir.

8. Melt butter over medium heat. 

9. Stir in the flour and milk.

10. Cook over medium heat until thick and bubbly.

11. Remove and stir in nutmeg.

12. Spray a baking dish.

14. Layer half of the eggplant slices, then spread the bean mixture, top with eggplant.

15. Pour the sauce on top, spread evenly.

16. Add the breadcrumbs in the oil and sprinkle over the sauce.

17. Bake for 30-35 minutes until heated through and the breadcrumbs are golden brown.

Afiyet olsun!

καλή όρεξη;

/kalí órexi/

!استمتع بوجبتك

/istemti' bi wajbetik/

добър апетит!

/dobŭr apetit/