Vegetarian Turkish Moussaka
I think to most people, "moussaka" is the Greek version of the lasagna but layered with eggplant and ground beef, potatoes and bechamel sauce. I was one of those people too, until I visited Turkey. I remember seeing moussaka on the menu and was sooo excited for it, until the waiter served it in front of me. I thought.. "Hey, he messed up my order". But nope, he didn't. Turkish moussaka is a stir-fry. It has eggplant in it as well but taste very different from the Greek moussaka. Tonight I tried my own version of the vegetarian one, replacing ground beef with tofu. The taste of meat does add that little something to the dish, so I honestly have to say the vegetarian one is not as good.. but it's pretty good!
Turkish Moussaka a la vegetarian!
1 medium eggplant cubed (I used Chinese eggplant sometimes)
1 green bell pepper cubed
1 medium onion cubed
2 cloves of garlic minced
4 Roma tomatoes from a canned tomato (I use one that has herbs in it)
225 g tofu cubed
salt and pepper
oil
Heat 2 tablespoon of oil in a pan, and saute the eggplant until the colour of the eggplant turns darker over medium heat. Add extra oil as needed. Remove the eggplant from the pan and reserve. Add another tablespoon of oil, garlic, onion to the pan. Stir-fry until onion becomes translucent. Add bell pepper and stir fry for a 2 to 3 minutes, then add the tofu and the roma tomatoes. Try to cut open the roma tomatoes with your spatula in the pan. Stir-fry for another 2 to 3 minutes, add the eggplant back in the pan, and add just enough water to the pan so the liquid covers just the bottom of that pan and let it simmer on low for 5 minutes. Salt and pepper to taste. Serve over rice.
Turkish Moussaka a la vegetarian!
1 medium eggplant cubed (I used Chinese eggplant sometimes)
1 green bell pepper cubed
1 medium onion cubed
2 cloves of garlic minced
4 Roma tomatoes from a canned tomato (I use one that has herbs in it)
225 g tofu cubed
salt and pepper
oil
Heat 2 tablespoon of oil in a pan, and saute the eggplant until the colour of the eggplant turns darker over medium heat. Add extra oil as needed. Remove the eggplant from the pan and reserve. Add another tablespoon of oil, garlic, onion to the pan. Stir-fry until onion becomes translucent. Add bell pepper and stir fry for a 2 to 3 minutes, then add the tofu and the roma tomatoes. Try to cut open the roma tomatoes with your spatula in the pan. Stir-fry for another 2 to 3 minutes, add the eggplant back in the pan, and add just enough water to the pan so the liquid covers just the bottom of that pan and let it simmer on low for 5 minutes. Salt and pepper to taste. Serve over rice.
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