Slow-Cooker Vegetarian Moussaka
- Olive spray oil
- 3/4 cup bulgur wheat
- 1 large (1 1/2-pound) eggplant, cut into 1/2-inch-thick slices
- 2 Russet potatoes, very thinly sliced
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoon fine sea salt, divided
- 1/3 cup tomato paste
- 1 1/4 cup low-fat (1%) milk
- 3 bay leaves
- 2 cinnamon sticks
- 1/4 teaspoon grated nutmeg
- 2 tablespoons unsalted butter
- 1 1/2 cup shredded Le Gruyère cheese
- 2 tablespoons all-purpose flour
Lightly coat the inside of a slow cooker with spray oil.
Sprinkle bottom with half of bulgur.
Layer in half of the eggplant, half of the potatoes and half of the onion; sprinkle with half of the garlic and 1/2 teaspoon of the salt.
Repeat with remaining bulgur, eggplant, potatoes, onion and garlic and 1/2 teaspoon of the salt.
Repeat with remaining bulgur, eggplant, potatoes, onion and garlic and 1/2 teaspoon of the salt.
In a small bowl, whisk together tomato paste and 3/4 cup water.
In a small bowl, whisk together tomato paste and 3/4 cup water.
Pour mixture evenly into slow cooker.
Pour mixture evenly into slow cooker.
Cover and cook on low until eggplant and potatoes are just tender, 7 to 8 hours or on high for 3 1/2 to 4 hours.
Cover and cook on low until eggplant and potatoes are just tender, 7 to 8 hours or on high for 3 1/2 to 4 hours.
Meanwhile, combine milk, bay leaves, cinnamon sticks and nutmeg in a small saucepan.
Meanwhile, combine milk, bay leaves, cinnamon sticks and nutmeg in a small saucepan.
Place over medium-high heat and cook just until small bubbles form around the edges of the pan.
Place over medium-high heat and cook just until small bubbles form around the edges of the pan.
Remove from the heat, cover and let steep for at least 15 minutes.
Remove from the heat, cover and let steep for at least 15 minutes.
Discard bay leaves and cinnamon sticks.
Discard bay leaves and cinnamon sticks.
Melt butter in a small saucepan over medium heat.
Melt butter in a small saucepan over medium heat.
Stir in flour and cook, stirring, for 2 minutes.
Stir in flour and cook, stirring, for 2 minutes.
Whisk in warm milk and remaining 1/2 teaspoon salt.
Whisk in warm milk and remaining 1/2 teaspoon salt.
Cook, whisking occasionally, until just thickened, about 2 minutes more.
Cook, whisking occasionally, until just thickened, about 2 minutes more.
Pour over moussaka in slow cooker and sprinkle cheese on top.
Pour over moussaka in slow cooker and sprinkle cheese on top.
Cover and cook on high until cheese is melted, about 30 minutes. Let cool for 15 minutes before serving.
Cover and cook on high until cheese is melted, about 30 minutes. Let cool for 15 minutes before serving.
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- Olive spray oil
- 3/4 cup bulgur wheat
- 1 large (1 1/2-pound) eggplant, cut into 1/2-inch-thick slices
- 2 Russet potatoes, very thinly sliced
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoon fine sea salt, divided
- 1/3 cup tomato paste
- 1 1/4 cup low-fat (1%) milk
- 3 bay leaves
- 2 cinnamon sticks
- 1/4 teaspoon grated nutmeg
- 2 tablespoons unsalted butter
- 1 1/2 cup shredded Le Gruyère cheese
- 2 tablespoons all-purpose flour