Moussaka mania
Moussaka is perhaps the most widely recognised Greek dish. Traditionally a meat-based delicacy, here is a light, vegetarian version of a very traditional dish. Warning: Make it on a day when you have the time for a nap after a heavy meal.
Ingredients
2-3 eggplants sliced lengthwise
1 1/2 pounds zucchini, sliced lengthwise in 1/4 inch slices
1 1/4 pounds potatoes
2 cups breadcrumbs
4 eggs, separated
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 15 oz. mashed chickpeas,
1 15 oz. can diced tomatoes, with liquid
2 tbsp tomato paste
1/4 tsp ground cinnamon
1 tsp dried oregano
1/2tsp ground cumin
1 tsp sugar
Salt and pepper to taste
3/4 cup grated Parmesan cheese
For the béchamel sauce:
1 stick butter
1/2 cup flour
3 cups milk, warmed
4 egg yolks (reserved from above)
A pinch of ground nutmeg
Method
Preheat the oven to 400 degrees.
Prep the vegetables:
Peel the potatoes and boil them whole for about 10 minutes. They should not get too soft, just enough to be tender. Drain, cool, and slice them in 1/4 inch slices. Set aside.
Spread breadcrumbs on a flat plate.
Rinse the eggplant and zucchini slices and blot excess moisture. Set the zucchini aside with the potatoes. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Bake the breaded eggplant slices for half an hour, turning them once during cooking.
When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the tomato sauce:
Heat olive oil in a large sauté pan. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add mashed chickpeas to pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper.
Assemble the moussaka:
Lightly grease a baking pan and sprinkle with breadcrumbs. Leaving a small space around the edges of the pan, cover the bottom of the pan with a layer of potatoes. Top with a layer of eggplant slices. Add tomato sauce on top of eggplant and sprinkle with grated cheese. Add zucchini slices next. Top with another layer of eggplant slices and sprinkle with grated cheese.
Make the béchamel sauce:
Melt butter over low heat. Add flour to melted butter whisking to make a smooth paste.
Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg.
Ready for the oven:
Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a knife and sprinkle with remaining grated cheese. Bake in 350-degree until béchamel sauce is a nice golden brown colour. Allow to cool for 15-20 minutes before slicing and serving.
Post new comment