moussaka with garbanzo beans

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Moussaka with Garbanzo Beans

 

Recipe By :VT: Cooking dried beans is a snap 1997

Serving Size : 12 Preparation Time :0:00

Categories : VT Com {Posted}

 

Amount Measure Ingredient -- Preparation Method

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16 ounces canned garbanzo beans

3 medium eggplants

Salted water -- to cover eggplant slices

3 Tablespoons olive oil

3 onions -- thinly sliced

2 large tomatoes -- skinned, seeded, chopped

3 Tablespoons chopped fresh parsley

1/2 teaspoon pepper

1/2 teaspoon cinnamon

1 teaspoon salt

1 cup grated Kefalotyri or parmesan cheese

6 Tablespoons butter

5 Tablespoons unbleached white flour

4 cups 1% low-fat milk -- warm

1/2 teaspoon salt -- or to taste

1/2 cup dry bread crumbs

 

1. Preheat oven to 400F. Drain garbanzo beans and chop finely. Set aside.

 

2. Cut off and discard eggplant stems. Cut eggplants lengthwise into 1/4 "

slices. Immerse in salted water for 15 minutes; rinse and pat dry.

 

3. Lightly brush both sides of eggplant slices with olive oil, using 2 Tbs. of

oil or less. Place on cookie sheet lightly sprayed with nonstick vegetable oil

spray. Bake 20 to 25 minutes, or until tender. Set aside.

 

4. Add remaining 1 Tbs. oil to skillet and saute onions until soft. Add garbanzo

beans, tomatoes, parsley, pepper, cinnamon and 1 tsp. salt.

 

5. Cook 2 or 3 minutes, stirring constantly. Add half the cheese, stir well and

remove from heat.

 

6. Melt butter in a saucepan over low heat. Using a wire whisk, stir in flour

and blend well. Remove from heat. Gradually stir in milk and blend vigorously.

 

7. Return sauce to heat and cook, stirring constantly, until thick and smooth.

Add salt and half the remaining cheese. Set aside.

 

8. Preheat oven to 350F. Sprinkle half the bread crumbs into a 9 " x13 " baking pan

and place half the eggplant slices on top. Cover with garbanzo mixture,

spreading evenly. Sprinkle on half the remaining cheese.

 

9. Place remaining eggplant slices on top, cover with sauce, and sprinkle with

remaining bread crumbs and cheese.

 

10. Bake until golden, about 45 minutes. Let cool 15 minutes before slicing.

Makes 12 servings.

 

Per Serving: 271 Cal.; 10g Prot.; 12g Fat; 30g Carb.; 24mg Chol.; 642mg Sod.; 5g

Fiber.

 

 

TIP: Kefalotyri is a Greek cheese made of sheep's milk and usually grated.

You'll find it in Greek delis or specialty cheese shops.

 

Source:

" Vegetarian Times Online 1997-August "

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Per Serving (excluding unknown items): 285 Calories; 14g Fat (42.9% calories

from fat); 12g Protein; 30g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol;

525mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2

Non-Fat Milk; 2 1/2 Fat.

 

NOTES : Probably the best-known and loved Greek dish, moussaka never misses as a

main dish for company. Garbanzo beans fill in nicely for the traditional lamb.

 

Nutr. Assoc. : 0 0 1582 0 0 0 0 0 0 0 1281 0 0 0 0 0