RSVP Series(Grains) - Grilled Eggplant Moussaka with Brown Rice

The next in line of my RSVP series is Brown Rice. There are basically two types in - Long Grained Brown rice which has its husk removed, leaving the bran and germ intact, which gives it a chewy and nutty flavour. The cooking time is longer than the normal white rice but it contains more fibre, vitamins and minerals. Recipe Below.



- Short Grained Brown Rice - They are high in starch content and is one of the most full flavoured rice. They are clingy and soft natured once cooked.


When you say Moussaka (musaqqaʿa), you think Middle East ( may be greece ), a casserole of layers of deep fried eggplant slices filled with a mixture of meat, vegetables and tomato sauce. The variations are influenced from the place they come from which are quite a few as per Wikipedia.



Different or not, the taste is heavenly wherever it comes from. But like many foods, it comes with additional unwanted baggage of calories and this recipe which I have adapted from one recipe in a magazine tried to minimize that without compromising on the taste. I have replaced the meat with Tempeh(soy) and added long grained Brown rice to make it a wholesome One pot dish.

Ingredients

• 1 cup cooked long grained Brown Rice
  
  
• 1 large eggplant, chopped into thin slices
  
  
• 1 onion,chopped
  
  
• 3-4 cloves garlic,minced
  
  
• 1 packet Tempeh,broken into pieces
  
  
• 2-3 tomatoes,chopped
  
  
• 1/4 cup tomato puree
  
  
• 2-3 tbsp Ketchup ( purely optional. I use it for the tangy taste that it gives)
  
  
• 1/4 cup peas
  
  
• 1 tsp Oregano,black pepper
  
  
• 1 bay leaf, few sprigs of thyme
  
  
• salt to taste
  
  
• 1/2 cup of bread crumbs
  

Method

1.Spray a grill pan with PAM spray. Once hot, place the eggplant slices on them. Let them cook for a while.



2.Turn them once done. Remove and do them in batched till all the eggplant slices are done.



3.In a non stick pan, heat a little Olive oil. Saute the onions,garlic along with Bay leaf. Once soft, add the tempeh and peas and cook for some more time. Approx 5-6 min.



4.Add thyme,chopped tomatoes,tomato puree and ketchup ( if using) and seasoning till it starts boiling.



5.Add the brown rice and mix well.Meanwhile take a casserole or a shallow baking dish and spray with PAM. Place one layer of eggplant slices in the bottom. Pour out the brown rice mixture in the middle and then fill the top with the remaining slices of eggplant. Sprinkle the top with bread crumbs and bake in the oven at 450F for 30-40min, till the mixture starts bubbling and the bread crumbs turn golden brown.



6.Serve hot.A complete meal and rich in nutrients thanks to herbs,brown rice and inclusion of Tempeh with almost Sans Fat.




This my entry to Meeta's One Dish Dinners Event