Vegetarian Dairy Moussaka Recipe
Courtesy of the book Kosher Kettle: International Adventures in Jewish Cooking
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Ingredients
| Oil | ||
| Eggplant | 1 pound, peeled | |
| Squash | 1 pound, sliced | |
| Butter | 3 Tablespoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Tomatoes, sliced | ||
| 1 cup yellow cheese, grated | ||
Directions
1. Preheat oven to 350° F.
2. Place oil in a frying pan. Pry eggplant and squash until jusl beginning to get tender (5 minutes).
3. Melt butter in a saucepan. Add flour and stir. Add milk alld mix well to make a thickening sauce.
4. Grease a casserole. Put layers of eggplant, tomato slices, squash and sauce. Repeat, ending with sauce on top. Sprinkle on yellow cheese.
5. Bake in a 350 degree oven for 20-30 minutes.
If you like this recipe, you can purchase Kosher Kettle: International Adventures in Jewish Cooking at www.amazon.com
2. Place oil in a frying pan. Pry eggplant and squash until jusl beginning to get tender (5 minutes).
3. Melt butter in a saucepan. Add flour and stir. Add milk alld mix well to make a thickening sauce.
4. Grease a casserole. Put layers of eggplant, tomato slices, squash and sauce. Repeat, ending with sauce on top. Sprinkle on yellow cheese.
5. Bake in a 350 degree oven for 20-30 minutes.
If you like this recipe, you can purchase Kosher Kettle: International Adventures in Jewish Cooking at www.amazon.com
Chef
