Moussaka without cheese is a delicious and satisfying way to make moussaka for those of you who are lactose intolerant or kosher observant.
To make this cheese-free moussaka, you will need one large eggplant, salt, olive oil, onion, ground beef, tomato paste, red wine, tomato sauce, parsley, oregano, cinnamon, garlic powder, black pepper, margarine, all-purpose flour, soy milk, eggs, beefsteak tomatoes, and breadcrumbs.
This cheese-free moussaka is a perfect alternative for those who are lactose intolerant or vegan. It is a hearty and delicious dish that will satisfy your cravings for the traditional Middle Eastern dish. So, let’s get cooking!
Understanding Moussaka
Origins and History
Moussaka is a dish that has its roots in the Mediterranean region. It is believed to have originated in the Ottoman Empire, where it was made with eggplant, ground meat, and spices. Over time, the dish evolved to include other vegetables, such as zucchini and potatoes, and different spices and seasonings.
Today, moussaka is a staple in Mediterranean cuisine and can be found in many variations throughout the region. It is typically served as a main dish, either hot or cold, and is often accompanied by a salad or other side dishes.
Traditional Ingredients
The traditional ingredients in moussaka include eggplant, ground meat, and spices such as cinnamon, allspice, and nutmeg. Some variations also include potatoes, zucchini, or other vegetables.
Cheese is also a common ingredient in moussaka, with feta and parmesan as popular choices. However, for those who prefer to avoid dairy, there are other options available.
Role of Cheese in Moussaka
Cheese is an important ingredient in moussaka, providing a creamy texture and adding a salty, tangy flavor. However, for those who cannot or choose not to consume dairy, there are alternatives available.
One option is to use a vegan cheese substitute, such as nutritional yeast or cashew cheese. Another option is to omit the cheese altogether and focus on the other flavors in the dish, such as spices and vegetables.
Cheese Alternatives
Even though this recipe doesn’t contain any cheese alternatives, I’ve listed below some popular ones in case you wish to add them to your dish.
Cashew Cream
One of my favorite alternatives to cheese is cashew cream. It’s easy to make and has a creamy texture that is perfect for adding to moussaka. To make cashew cream, simply soak cashews in water for a few hours or overnight. Then, drain the water and blend the cashews with fresh water until you get a smooth and creamy consistency. You can add a pinch of salt and garlic for extra flavor.
Tofu Ricotta
Another great option is tofu ricotta. This is a vegan-friendly alternative that is easy to make and has a similar texture to traditional ricotta cheese. To make tofu ricotta, simply crumble firm tofu and mix it with lemon juice, olive oil, garlic, and salt. You can also add nutritional yeast for a cheesy flavor.
Ingredients:
- 1 large eggplant, cut into 1/2-inch-round slices
- Salt, to taste
- 2 tbsp of olive oil
- 1 medium chopped onion
- 1 pound ground beef
- 2 tbsp of tomato paste
- 3 tbsp of red wine
- 1 (15-ounce) can tomato sauce
- 2 tbsp of chopped fresh parsley
- 1 tsp of dried oregano
- 1/4 tsp of ground cinnamon
- 1/2 tsp of garlic powder
- 1 tsp of ground black pepper
- 3 tbsp of margarine
- 2 tbsp of all-purpose flour
- 2 cups soy milk
- 3 large whisked eggs
- 2 large tomatoes, cut into 1/2-inch slices
- 1/8 cup breadcrumbs
How to Make Moussaka Without Cheese?
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly coat a 9-inch x 9-inch square baking pan with nonstick cooking spray.
- Arrange the eggplant slices on a paper towel, sprinkle them with salt, and cover with another paper towel. Place a weight on top and let it stand for 20 minutes to draw out bitterness.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté it for 4-5 minutes until softened.
- Add the ground beef to the skillet and crumble it with a fork while cooking for 15 minutes.
- Stir in tomato paste, wine, tomato sauce, parsley, oregano, cinnamon, and garlic powder. Simmer the mixture for 15 minutes, stirring constantly, until almost dry. Season with salt and pepper to taste.
- Spread half of the eggplant slices evenly in the bottom of the prepared baking pan. Pour the meat sauce over the eggplant layer and arrange the remaining eggplant slices on top, pressing down gently to compact.
- In a small saucepan over medium-low heat, melt the margarine and whisk in flour to create a roux. Cook for 1 minute before gradually whisking in soy milk until smooth. Simmer for 2 minutes, whisking constantly.
- Temper the eggs by whisking a small amount of the hot sauce into them. Slowly add the egg mixture to the saucepan while whisking constantly. Bring the mixture to a low boil and remove from heat as soon as small bubbles appear.
- Pour the béchamel sauce over the moussaka, arrange tomato slices decoratively on top, and sprinkle the entire dish with breadcrumbs. Bake covered with foil for 1 hour at 350 degrees Fahrenheit (175 degrees Celsius). Uncover and bake for an additional 10 minutes until golden brown and bubbly around the edges.
Serving and Pairing
Side Dishes
Firstly, I recommend serving moussaka with a fresh and crisp salad. The acidity and crunch of the salad help to balance out the richness of the dish. A simple Greek salad with tomatoes, cucumbers, red onions, and feta cheese (if you’re not avoiding dairy) is a great option.
Another side dish that pairs well with moussaka is roasted vegetables. I like to roast some zucchini, eggplant, and bell peppers in the oven with a drizzle of olive oil, salt, and pepper. The roasted vegetables complement the flavors of the moussaka and add some texture to the meal.
Wine Pairing
When it comes to wine pairing, I recommend going for a medium-bodied red wine with low tannins. A Pinot Noir or a Beaujolais would be a great choice. The fruity notes of these wines complement the tomato-based sauce of the moussaka without overpowering it.
If you prefer white wine, a crisp and acidic Sauvignon Blanc would work well. The acidity of the wine helps to cut through the richness of the dish and refresh the palate.
Storage and Reheating
It is important to keep the moussaka refrigerated in an airtight container. This will help prevent the growth of bacteria and keep the dish fresh for up to 4 days.
When reheating, I suggest using an oven or toaster oven instead of a microwave. This will help maintain the texture and flavor of the dish. Preheat the oven to 350°F and bake the moussaka for 15-20 minutes until it is heated through.
If you’re short on time, you can use a microwave, but be sure to cover the dish with a microwave-safe lid or plastic wrap. Heat the moussaka for 1-2 minutes on high, then stir and continue heating in 30-second intervals until it is heated through.
Remember to always use caution when reheating leftovers, and discard any food that has been left at room temperature for more than 2 hours.
Conclusion
In conclusion, moussaka without cheese is a delicious and satisfying dish that can be enjoyed by anyone. Despite the absence of cheese, the dish is still full of flavor and texture. The combination of eggplant, ground meat, and tomato sauce creates a hearty and savory meal that is perfect for any occasion.
One of the best things about this dish is its versatility. It can be served as a main dish or as a side dish, and it pairs well with a variety of other foods. Additionally, it can be customized to suit individual tastes by adding or omitting certain ingredients.
Overall, I highly recommend trying moussaka without cheese. It is a tasty and healthy alternative to traditional moussaka, and it is sure to become a favorite in your household. So why not give it a try and see for yourself how delicious it can be?
As written above, fresh salad is a perfect pairing for this dish.
Get this mint and pomegranate salad recipe now (by clicking the image below):
