Vegetarian Moussaka ala ~DKBB~

Vegetarian Moussaka ala ~DKBB~

(original recipe from myrecipes.com)

3 peeled eggplants, cut into ½” thick slices
Olive oil
Cooking spray
2 c. chopped onion
4 cloves garlic, minced
¾ c. bulgur
¼ tsp. ground allspice
¼ tsp. ground cinnamon
⅛ tsp. ground cloves
2 c. organic vegetable broth
1 tsp. dried oregano
1 14.5 oz. can fire-roasted tomatoes, undrained -OR- 1 container fresh grape tomatoes & ½ can fire-roasted
1 Tbsp. butter
2 Tbsp. flour (I prefer Wondra for this)
1 c. milk
2 Tbsp. finely grated Parmesan-Reggiano cheese
¼ tsp. salt
1 large egg, lightly beaten

• Heat a large skillet over medium-high heat; add olive oil to pan and swirl to coat; add chopped onions and sauté for 8 minutes; add garlic and sauté for 1 minute; add bulgur and cook for 3 minutes or until bulgur is lightly toasted, stirring frequently; add spices; cook 1 minute, stirring constantly.
• If using grape tomatoes, add now and allow to blister, if NOT using grape tomatoes, skip this step.
• Stir in vegetable broth, oregano, and canned tomatoes (full can or ½ can, depending upon use of grape tomatoes); bring to a boil, then reduce heat and simmer 20 minutes or until thickened, stirring occasionally.

• Melt butter in a saucepan over medium heat; add flour and cook 1 minute, stirring constantly with whisk until well blended; gradually add milk, stirring constantly with whisk; bring to a boil, then reduce heat to medium-low and simmer 5 minutes or until thickened, stirring frequently; stir in cheese and salt; remove from heat and cool slightly; add egg, stirring well with whisk.

• Preheat oven to 350° F.
• Arrange ½ of the broiled eggplant slices in 11x17 inch glass baking dish coated with cooking spray.
• Spread bulger mixture evenly over eggplant slices; arrange remaining eggplant slices over bulgur layer; top all with milk/cheese mixture.
• Bake for 40 minutes, then remove from oven and increase oven temperature to 475° F; return dish to oven for 4 minutes or until top is browned.
• Let stand 10 minutes before serving.

Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~

(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef

2 cups peeled, cubed eggplant (1 large eggplant)

1 red pepper, chopped

½ onion, chopped

1 Tbsp. chopped fresh thyme

1 Tbsp. minced garlic

1 can white beans, rinsed, drained, and slightly mashed

1 to 2 roma tomatoes, chopped

1 8oz. can tomato sauce

1 tsp. kosher salt

1 tsp. fresh cracked pepper

¾ cup plain Greek yogurt (1 small container)

2 large eggs, lightly beaten

• Preheat oven to 400° F.
• Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
• Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
• Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
• Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.

Ratatouille with Polenta ala ~DKBB~

This is a really great way to use some of that abundance of veggies from your garden this time of year.

Ratatouille with Polenta ala ~DKBB~
(original recipe on tasteofhome.com)

1/2 pound small fresh mushrooms, halved

1 medium sweet red pepper, chopped

1 small onion, chopped

4 teaspoons olive oil, divided

2 cups cubed peeled eggplant

1 small zucchini, chopped

1 small summer squash, chopped

3 to 4 roma tomatoes, diced

2 garlic cloves, minced

1½ teaspoons Italian seasoning

½ teaspoon salt

½ teaspoon white pepper OR cracked pepper

1 tube (1 pound) polenta, cut into 1/2-inch slices

Grated Parmesan cheese, optional

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt.

• Saute for 8-10 minutes or until vegetables are tender.

• In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned.

• Serve with ratatouille; sprinkle with cheese if desired.

Yield: 4 servings.

Eggplant Mariana Sauce ala ~DKBB~

If your garden is anything like mine, right now you are drowning in garden produce. Here's a versatile way to use some of that eggplant and some of those tomatoes and peppers you planted last spring:

Eggplant Marinara Sauce ala ~DKBB~

(original recipe from Krystol Cummings)

Eggplant, thickly sliced

Red peppers, thickly sliced

Garlic cloves, left whole

Tomatoes

Olive oil

Kosher salt

Cracked black pepper

Fresh oregano, basil, white pepper, thyme (spices to taste)

• Lightly coat eggplant slices, red peppers, and garlic cloves in olive oil; roast in oven on medium heat OR grill all (put pepper slices and garlic cloves in grill pan, grill eggplant directly on grill).
• Remove skin from roasted/grilled eggplant and peppers.
• Puree eggplant/red peppers/garlic cloves and tomatoes, adding salt, pepper, and spices to taste.
• Heat puree and serve with bread sticks or use as sauce for pasta.

Amounts depend on how much you want to make; use your own best judgment.