Vegetarian Eggplant Moussaka

Vegetarian Eggplant Moussaka

When I was five, my Mom decided to start taking classes at a fancy pantsy cooking school. Instead of traditional spaghetti dinners, mealtime turned into gourmet test-kitchen every night. There were some hits and misses, but one of my fondest ‘new food’ memories was traditional Eggplant Moussaka. The warm cinnamon and nutmeg spices combined with the savory hamburger really made my taste buds happy campers.

This post has been compensated by Neat. All opinions are mine alone.

However, as a heart healthy, naggy Mom, I love to take traditional recipes and lighten them up. I want to keep the original flavor profile, but ditch all the unnecessary fat and yes, meat.  This Vegetarian Eggplant Moussaka recipe is considerably relieved of it’s saturated fat, as it uses Neat Food’s Original Mix, which is a great vegetarian hamburger substitute. I met the great folks behind this vegetarian product at the Expo West in Anaheim this year. The protein source from Original Mix that mimics meat comes from nuts and garbanzo beans, so it has a great hearty flavor that readily accepts other spices as well. The bag also equals one pound of ground beef, so it takes out all the measuring and tinkering hassle.

You will dirty up two saute’ pans, but I promise that is the hardest part. (Sorry)

You will need:

  • 1 Bag of Original Mix by Neat Foods
  • 2 Eggs
  • 8 Baby Japanese Eggplants, or similar
  • 1 can of chopped Organic Tomatoes
  • 2 Red Potatoes
  • 1/2 Yellow Onion
  • 1 cup (optional) Heirloom Cherry Tomatoes
  • Olive Oil to saute’ Original Mix with
  • Water to simmer veggies with
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

How to Prepare:

Get out two large saute’ pans.

In the first pan, add eggplant, tomatoes and 1/4 cup water. Simmer on low for 8 minutes.

Add in diced red potatoes and onions and simmer for another 10 minutes.

Stir in spices and add additional 1/2 cup of water. This should have the consistency of a soft stew. Simmer for another 20 minutes on low until all vegetables are soft.

While Saute Pan One is simmering, mix up Neat Foods Original Mix with two eggs and water per instructions.

In Second Saute’ Pan, ad 1 tablespoon olive oil. Add in wet Original Mix and cook up like you would regular hamburger. Add in a little bit more oil if needed until cooked through and a crumbly consistency (about 7-8 minutes on low medium)

Add cooked Original Mix to Saute Pan One. Mix until veggie mixture coats Original Mix well. Turn off heat and cover. Let sit for 5 minutes.

Eat as is, or serve over rice, or other grain. I chose bulgur wheat because I like the chewy texture with the soft seasoned eggplant vegetable mix.

This was a big hit with my family, and I hope it’s a success with yours!

Yummly Instructions Below: 

Vegetarian Eggplant Moussaka

Ingredients

  • 1 Bag of Original Mix by Neat Foods
  • 2 Eggs
  • 8 Baby Japanese Eggplants, or similar
  • 1 can of chopped stewed Organic Tomatoes
  • 2 Red Potatoes
  • 1/2 Yellow Onion
  • 1 cup (optional) Heirloom Cherry Tomatoes ( I like the tangy taste addition)
  • Olive Oil to saute' Original Mix with
  • Water to simmer veggies with
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Get out two large saute' pans.
  2. In the first pan, add eggplant, tomatoes and 1/4 cup water. Simmer on low for 8 minutes.
  3. Add in diced red potatoes and onions and simmer for another 10 minutes.
  4. Stir in spices and add additional 1/2 cup of water. This should have the consistency of a soft stew. Simmer for another 20 minutes on low until all vegetables are soft.
  5. While Saute Pan One is simmering, mix up Neat Foods Original Mix with two eggs and water per instructions.
  6. In Second Saute' Pan, ad 1 tablespoon olive oil. Add in wet Original Mix and cook up like you would regular hamburger. Add in a little bit more oil if needed until cooked through and a crumbly consistency (about 7-8 minutes on low medium)
  7. Add cooked Original Mix to Saute Pan One. Mix until veggie mixture coats Original Mix well. Turn off heat and cover. Let sit for 5 minutes.
  8. Eat as is, or serve over rice, or other grain. I chose bulgur wheat because I like the chewy texture with the soft seasoned eggplant vegetable mix.
  9. This was a big hit with my family, and I hope it's a success with yours!
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Thanks to Neat Foods, Inc. for sending over some samples for me to play with! This post was sponsored in the form of product, cash or a combination. All opinions and recipes are that of my own.


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