Name: Vegetarian Mussaka with Oatmeal
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 medium eggplant, cut into 1 cm thick slices; vegetable oil (for frying the eggplants); 2 potatoes, peeled and cut into 1 cm cubes; 2 tablespoon steel cut oats, cooked; 1 onions, finely chopped; 2 cloves of garlic, finely chopped; 1 medium tomatoes, cored and chopped; Pinch of salt and black pepper; A pinch of cinnamon or one cinnamon stick; 1/4 cup olive oil; 2 tablespoon rolled oats; 1/4 cup soy milk (or oats milk, almond milk, etc); a pinch of nutmeg

This vegetarian moussaka isn’t exactly the classic Greek moussaka recipe.

Instead of a béchamel sauce, it is made with oatmeal and soy milk, and instead of meat, steel cut oats are used.

Vegetarian Mussaka with Oatmeal

Recipe by oatmeal365Course: MainCuisine: GreekDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

338

kcal

Ingredients

2 medium eggplant, cut into 1 cm thick slices
vegetable oil (for frying the eggplants)
2 potatoes, peeled and cut into 1 cm cubes
2 tablespoon steel cut oats, cooked
1 onions, finely chopped
2 cloves of garlic, finely chopped
1 medium tomatoes, cored and chopped
Pinch of salt and black pepper
A pinch of cinnamon or one cinnamon stick
1/4 cup olive oil
2 tablespoon rolled oats
1/4 cup soy milk (or oats milk, almond milk, etc)
a pinch of nutmeg

Directions

Prepare the steel cut oats. Pour the 1/2 cup of water into a saucepan and bring it to a boil over high heat. Add the oats into the boiled water. Reduce heat to low and keep the oats simmer for 20 to 30 minutes. Set aside.
In a colander, place the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
Draw out the moisture,and fry the eggplant in plenty of oil, until nicely colored.
Place the fried eggplants on some paper, in order to absorb the oil. Set aside.
Bring several cups water, the potatoes and 1 teaspoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to the warm pot.
Mash potatoes with a pinch of salt and nutmeg. Taste and adjust seasonings if needed.
In a large pan over medium-high heat add the olive oil. Put the steel cut oats and the onions, and cook until the onions are soft. Add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, salt and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes.
Put the rolled oats in a saucepan, pour in soy milk. Bring to the boil and simmer for 4-5 minutes, stirring from time to time. Or mix the oats and soy milk in a micro-waveproof bowl, then microwave on High for 2 minutes, stirring halfway through.
Spoon into a baking dish. Spread the mashed potatoes first, then the half eggplants. Pour in all of the tomato sauce and spread it out evenly.
Add a second layer of eggplants, top with all of the oatmeal cream sauce.
Bake until top is golden brown and slightly crusty, about 30 minutes at 180-200 degrees C. Cool 10 minutes before serving.