Moussaka =)

Oopa Moussaka - From The Native Foods Cookbook

8 servings

Ingredients:
1 medium eggplant
2 medium zucchini
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz can crushed peeled tomatoes
1 tsp dried oregano
2 tsp sea salt
1/2 tsp black pepper
1 large baking potato
1 Tbsp olive oil of drizzling on top
chopped fresh parsley for garnish
*optional: 1 1/2 cups soy ground "meat"

Vegan Bechamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 tsp nutmeg
3 cups soy milk
1 Tbsp cornstarch diluted in 1/2 cup water (or substitute 1 Tbsp kuzu for the cornstarch)
1 1/2 tsp sea salt


Preheat oven to 375 degrees F.

Cut eggplant lengthwise into 1/4-inch slices.  Salt the slices and let them "sweat" for 10 minutes.

Cut zucchini lengthwise into 1/4-inch slices, and set aside.

Heat 1/4 cup olive oil in a saucepan, and sauté onion and garlic until onion is transparent and lightly browned.  Add crushed tomatoes, oregano, salt, and pepper.  Simmer 5-10 minutes.

Lightly oil the bottom of a 13 x 9 x 2 inch baking dish.  Peel potato and cut lengthwise into 1/4-inch slices.  Layer potato slices in bottom of baking dish, and spoon one-third of the tomato sauce over.  Then layer eggplant, one-third of tomato sauce, (soy ground if using), zucchini slices, and finally the rest of the tomato sauce.  Drizzle top with olive oil.

Cover with baking dish lid or foil and bake for 1 1/2 hours.

While dish is baking, prepare Vegan Bechamel Sauce:  Heat olive oil in saucepan, and sprinkle in flour and nutmeg, stirring constantly until mixture is lightly browned and a nutty aroma arises.  Whisk in soymilk, cornstarch mixture, and salt, stirring until mixture begins to boil; then reduce heat and whisk until thickened.

Remove moussaka from oven and remove cover.  Ladle Vegan Bechamel Sauce over top of casserole and put back in oven to bake for another 20-30 minutes, until top is nicely browned.  Let sit a half hour before cutting and serving.  Garnish each serving with lots of chopped fresh parsley.

You make this dish a day ahead of time and rewarm before garnishing and serving.


**If I start this dish about 3 hours prior to serving, it's usually done on time.  Enjoy!! =D**