Moussaka to me!

I love moussaka, and after you try this recipe, you will, too! I found this recipe in a vegetarian cookbook, Delicious Vegetarian Food, but you can always add meat to it if you like. I use baby portabella mushrooms in this dish, and it is very filling.

Ingredients:

  • 1 eggplant (250g), cut into 1/2 inch slices
  • 1 large potato, cut into 1/2 inch slices
  • 30g (1 oz) of butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 500g (18 oz) of mushrooms, sliced
  • 400g (14 oz can) of chopped tomatoes
  • 1/2 tsp of sugar

Bèchamel sauce:

  • 40g (1 1/2 oz) of butter
  • 40g (1/3 cup) of flour
  • 500ml (2 cups) of milk
  • 1 egg, slightly beaten
  • 40g (1 1/2 oz) of parmesan

Preheat the oven to 425 degrees.

Line a baking sheet with aluminum foil and brush with oil. Then arrange the potato and eggplant in a single layer on the foil and season. Bake for 20 minutes.

Over medium heat, melt the butter in a skillet and throw in the onions. When the onions are soft, add the minced garlic. After about a minute, add the mushrooms and cook until they are soft and excreting yummy mushroom juices. Next, add the tomatoes, turn the heat to a simmer, and cook for 8 minutes. Then add the sugar.

To make the bèchamel sauce: Throw the butter in a pan over low heat. When the butter is melted, add the flour and stir, cooking for about 1 minute. Remove the pan from the heat, and slowly mix in the milk. Then return the pan to the heat, constantly stirring, until the sauce is thick and bubbly. Reduce the heat and let it simmer for about 2 minutes. Afterwards, remove from the heat, and when the bubbling has subsided, stir in the parmesan and slightly beaten egg.

The final step: Reduce the temperature of the oven to 350 degrees (hopefully, the eggplant and potato are done baking and cooled off by now). Lightly grease a casserole dish, and spoon 1/3 of the mushroom mixture in first, then layer with potato. Next, add another layer of the mushroom mixture, then cover it with eggplant. Finally, top it off with the last remaining mushroom mixture and smother the top with the bèchamel sauce. Bake the dish for 30-35 minutes. When the dish is done baking, take it out of the oven and let it rest for 10 minutes (if you can!).

Bon appetit!

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