I was in the mood for some moussaka and, more than that, it would use up the copious amounts of food still in my fridge from when my mom brought some up. So, I decided to try this recipe, 1) for something new 2) my other moussaka recipe takes AGES to make 3) my other recipe also uses yogurt, which I didn't have.
So, I tried this one!
I changed it up a bit, adding some squash and chickpeas (I would HIGHLY recommend the chickpeas, it really makes it) and using egg substitute and soy milk. I don't think my other recipe has potato in it either, but it is delicious in the dish! I'll definitely put it in all of my Moussaka recipes. I read that English put mashed potatoes as a topping on theirs (don't they always? Sounds like shepherd's pie), might try that next time too. It isn't as pretty as the book picture but it was still yummy. I haven't made the other recipe in a long time, because it is so labour intensive, but this still tasted normal (I was leery about the topping, but it wasn't bad).
I also made a dessert today. It was a brownie/pumpkin pie from Vegan Cupcakes....it is....interesting. Pumpkin and chocolate are something I think you have to get used to though, lol. Oh well, I was craving something and I know no one else will want some. But I am a pumpkin FIEND.
Anyway. Here is the recipe. I highly recommend Moussaka in general.
Vegetarian Moussaka
1 eggplant (8oz), cut into 1cm (1/2 in) slices
I large potato, cut into 1 cm slices
30g/1oz of butter
1 onion, finely chopped
2 cloves garlic, finely chopped
500 g (1lb) flat mushrooms, sliced
400g (13oz) can chopped tomatoes
½ tsp sugar
40 g (1 ¼ oz) butter, extra
1/3 c (40g, 1 ¼ oz) all purpose flour
2 c (500ml, 16 fl oz) milk
1 egg, beaten
40 g (1 ¼ oz) grated parmesan
Added:
1 can chickpeas
1 sliced yellow squash (because I needed to use it and didn’t have enough mushrooms)
I also used soy milk instead of milk and egg replacer instead of the egg and left out the sugar
1. 1. Preheat the oven to hot 220C (425F). Line a large baking tray with foil and brush with oil. Put the eggplant and potato in a single layer on the tray and sprinkle with salt and pepper. Bake for 20 min.
2. 2. Melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes, or until soft. Add the garlic and cook for 1 minute, or until fragrant. Increase the heat to high, add the mushrooms (and chickpeas)and stir continuously for 2-3 minutes, or until soft. Add the tomato, (and squash if you are adding it) reduce the heat and simmer rapidly for 8 minutes, or until reduced. Stir in sugar (or not)
3. 3. Melt the extra butter in a large saucepan over low heat. Add flour and cook for 1 minute or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to heat and stir constantly until it boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and, when the bubbles subside, stir in the egg and Parmesan.
4. 4. Reduce the over to moderate 180C (350F). Grease a shallow 1.5 litre (48 fl oz) ovenproof dish. Spoon one third of the mushroom mix into the dish. Cover with potato and top with half the remaining mushrooms, then the eggplant. Finish with the remaining mushrooms, pour on the sauce and smooth the top. Bake for 30-35 min, or until the edges bubble. Leave for 10 minutes before serving.
