This was absolutely fantastic! I did not increase the spices, on the contrary, I slightly recused the allspice, cloves and cinnamon. I would add salt though to the tomato sauce. I will definitely make this again.
It's a bit time consuming to put together, but the results are great! It's filling and satisfying and the leftovers reheat well. Will definitely be making this again!
easy & delicious
This has some good points, but I will have to change a lot when I make it again. The photo shows a big 11 x 17" pan, but the recipe makes a 7" x 11" pan. I followed the directions for the eggplant and will not do it again: it turned to mush. No need to broil it in the first step. I didn't peel it because I had nice fresh eggplant from the garden. I doubled the spices, per suggestions from other reviewers. I found the bulgur mixture to be too wet, and would cook it down more if I made this again. I also doubled the bechamel sauce because I knew one cup would not be enough. (Again, the photo is deceptive.) The taste was good, but the eggplant was way overcooked. I served it with a garden salad.
This was pretty good. I doubled the spices based on other reviews. I also added shitake mushrooms to the bulgur. If I make this again I'll use portobella mushrooms instead because the shitakes were too mild. I only used shitakes because they didn't have any organic portobellas at the grocery store I was at. I think the portobellas will add a nice "meatiness" to the dish. The bachemel is nice and light, a perfect topping to the dish! I doubled the recipe too because I needed 8 servings, so I used a 9x13 pan and needed to cook it a little longer to make sure the bachemel properly set.
We're trying to eat vegetarian at least once a week so I'm always on the lookout for new recipes. This is very time consuming and it makes way than 4 servings. I found the taste to be fine but i like eggplant, not sure the family felt the same. I also increased the bulgur I should have also increased the sauce a bit as it did not quite cover the pan. 2.5 lbs of eggplant is too much, I probably only used about 1.5 lbs and had more than enough. I sprayed the eggplant with pan spray instead of using oil and it worked fine for the broiler. Not sure I'll make it again.
This ended up tasting absolutely amazing. Like other reviewers I doubled the spices and added an extra 1/4 of bulgur. I also sauteed 2 sliced red peppers with the onions to up the veg content, used dried oregano instead of fresh, and added a bit (~ 1/2 tbs) of extra cheese to the bechamel and a sprinkle right before serving on the plate. Next time I would not bother to peel the eggplant as we like the skin and I'm not 100% sure broiling them before is necessary. I think just cooking it all together would keep the eggplant a bit more firm - our preference. It is a bit of work for a weeknight dish, better time management and a few shortcuts, like not peeling the eggplant, would make this workable as a weeknight meal.
This is a wonderful recipe! We loved it as it is! Great, great, great!
I made this for dinner & leftovers with minor potion differences. It turned out great. I cooked it the night before & it kept perfectly. Cooling it may have helped set the slices; they didn’t fall apart or crumble. It heats perfectly in the microwave. I had it with a salad of lettuce, cucumber, radish, tomato, & onion with balsamic vinegar, which was excellent. I learned 2 things making this recipe. 1) Bulgur makes a great meat sub. My roommate mistook the filling for taco meat. The texture is similar, granular & louse. Flavored right you could use bulgaras a sub in many dishes. 2) The white sauce makes a nice creamy cheese topping. It looks & acts like melting cheese, running over the dish & baking crispy. I will use the technique to sub melting cheese on other dishes. I used 2lb’s eggplant, 1 ¾ cup bulgar, a teaspoon less oil, cut six pieces & calculated 314 calories a slice.
just made this for the weekend and followed the recipe to the T for the seasoning. (added the silver beet while I sautéed the onions and left out the egg) I also added some cabernet red wine while I reduced the tomatoes, stock, onions and garlic. The combination of seasonings given (cinnamon, cloves, nutmeg, etc...) paired perfectly. IMO, this is now my favorite moussaka recipe. I'm used to eating real and whole foods, so the lack of pre-processed mixes and salt didn't compromise the flavor for my liking as some mentioned on the other posts.
Very good recipe. Followed some of the other suggestions and increased the spices by half, added 1/4 tsp salt to the tomato mixture and increased the bechamel by half. We also like a little more garlic so spread a little minced garlic on the eggplant slices as they finished up their baking, being careful not to burn the garlic.
I just cooked this tonight and found it 100% fantastic. I followed the recipe and, while the bulgar was not a heaping pile as it is in this picture, it was more than enough! I substituted rice milk for the 1% but, otherwise, followed the recipe and found the bechamel was the perfect amount, otherwise it would have changed the dish into a saucy, cheesy mess.
Thanks to all the prior reviews I added a bit more spice and bulgur then doubled the amount of bechamel. My dinner was a smashing success. This recipe could turn a meat eater into a happy vegetarian, no problem.
A lot of preparation time for a weeknight, and a bland end result that even if tinkered with wouldn't be worth it.
This was pretty lousy. It had a slightly bitter taste.
Loved this and so did my husband, he did not miss the meat, I'm the vegetarian. My toddler also loved it. I did change as follows: added a bit more bulger and a little more onion, and agree with adding more of the spice combination as others suggested. Being Greek and knowing that the cinnamon in the traditional version can be overpowering if you add too much I didn't want to do so until trying this once. Also, I made extra bechamel, it needed it. Will make again!
would like to try this recipe but need gluten free. Anyone tried it with substition for the wheat bread?
This is a great recipe. I did increase the bulgar by 1/4 c as another reviewer suggested and I increased the spices by 50% as others said it was bland. I served it for my MIL's birthday dinner and all enjoyed it. Will be making again.
Love, love, loved this recipe! Like others, I couldn't resist a little "doctoring". I used about 2 cups of homemade marinara instead of plain tomatoes, as well as some diced sundried tomatoes and the remnants of a jar of capers. Yum! Great depth of flavor and I never missed the meat. Extra cheese (parmesan)in the bechamel went a long way too. Enjoy!
Loved this for a vegetarian dish. We thought it was very flavorful as opposed to previous posts, and did not alter anything. I agree it could use additional salt to taste, but the rest was great. The bulgur added a very hearty taste & texture. We followed recipe instructions exactly and it was great.
Agree with the other reviewers. This is an okay meal and needs more flavor. I even grilled red peppers with the eggplant and still didn't get much more out of the dish. I usually rate generously but this is a tolling dish. Lots of time in the kitchen, too many ingredients and way too much cleaning up after for a bland meal doesn't deserve more than two stars. This is one of the few, "if you're carving it, better to eat it out" kind of meals. Might be the only let down I've had on this site.
Delicious. I added a can of pinto beans and a quarter cup of extra bulgar.
I agree with the previous reviewer that I would add salt to the tomato sauce when making it again. I did increase the spices, and still didn't feel the mixture was intense enough, so would increase further. I have to disagree, and note that it did not taste "just like meat". It very clearly did not taste like meat, but it was pretty good. Not a great weeknight choice, as it takes quite a while to prepare, and probably not special enough for the weekends, but it is good if you have the time.
This was excellent. The only thing I would do next time is increase the spices and add about 1/4 tsp of salt to the tomato sauce mixture. The bulgur looks just like ground meat and you would never know this is vegetarian.