Slow Cooker Vegetarian Moussaka | Freshly Made | Whole Foods Market
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 lowfat (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 each of the eggplant, potatoes and 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. In a small bowl, whisk together tomato paste and 3/4 cup water. Pour mixture evenly into slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until eggplant and potatoes are just tender.
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. Remove from the heat, cover and let steep for at least 15 minutes. Discard bay leaves and cinnamon sticks.
Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, for 2 minutes. Whisk in warm milk and remaining 1/2 teaspoon salt. Cook, whisking occessionally, until just thickened, about 2 minutes more. 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.
Per Serving: 260 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 620mg sodium, 31g carbohydrates, (7 g dietary fiber, 6g sugar), 12g protein.
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