Mediterranean Moussaka

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MEDITERRANEAN MOUSSAKA

Yields 8 servings

 

2 cups vegetable or vegetarian chicken-style stock

3/4 cup brown rice

2 medium eggplants, unpeeled, cut into 1/2 inch slices

3 Tbsp. olive oil

1/4 c. pine nuts

1 large yellow onion, diced

4 cloves garlic, minced 1 tsp. salt

1/4 tsp. ground allspice

1/2 tsp. ground cumin

1/4 tsp. ground cardamom

Freshly ground pepper to taste

2 tsp. fresh lemon juice

1 14-1/2 oz. can crushed tomatoes

1/4 c. Kalamata olives, pitted and sliced

 

Preheat oven to 375°. In a small saucepan over high heat, bring

stock or water to a boil. Stir in rice, reduce heat to medium-low

and cook, covered until liquid is absorbed, about 20 minutes.

 

Place eggplant slices on a baking sheet lightly coated with cooking

spray or oil, and brush tops with 2 tablespoons olive oil. Bake

until softened and lightly browned, about 20 minutes.

 

In a medium skilled, add remaining 1 tablespoon olive oil. Add pine

nuts and sauté until golden, about 2 minutes. Add onion, garlic, and

seasonings and sauté until tender, about 5 minutes. Stir in lemon

juice, olives and canned tomatoes and cook until blended, about 2

minutes.

 

Reduce oven temperature to 350°. In a 9x13 inch baking dish lightly

coated with cooking spray or oil, arrange in layers half of the

rice, half of the eggplant slices and half of the sauce. Repeat the

layers. Cover and bake 30-40 minutes, until bubbly.