Last night's dinner...GREAT recipe for veg. moussaka

[Guest guest]

I have tried 2 other moussaka recipes - this is the best of the three.

 

Vegetarian Moussaka

(Servings: 8-10)

 

- Tomato sauce

- 2 large onions (1 lb.), peeled and sliced

- 2 T vegetable oil

- 900g (2 lb.) canned whole tomatoes, coarsely chopped

- 3 large cloves garlic, crushed

- 2.5cm piece of fresh ginger, peeled and grated

- 1/2 small carrot (3 oz.), peeled and finely chopped

- 1 green bell pepper (1 oz.), seeded and finely chopped

- 1 bay leaf

- 1 cake of firm tofu, well drained and mashed

- 4 T Soy Sauce

- Basil, oregano, salt, pepper to taste

- 4 Italian eggplants (2 lb.), sliced in 1.5cm round slices

- Vegetable oil for frying

 

- White sauce

- 2 T each butter and flour

- 2 C milk, warmed

- 1 egg yolk, beaten

- A few drops of Soy Sauce

- Salt, freshly ground black pepper and nutmeg to taste

- Others

- Vegetable oil for greasing

- Grated cheese to taste

 

 

 

 

 

 

- To make tomato sauce, fry the onions in the oil, then add the

tomatoes, garlic, ginger, carrot, bell pepper and bay leaf.

- Cover and cook over low heat, pressing occasionally until the

liquid appears. Cook uncovered over medium heat, stirring occasionally

for 1 hour, or until the liquid has been reduced by half.

- Add the tofu and stir. Season with the soy sauce, basil, oregano,

salt and pepper. Cook for an additional 5-10 minutes until thick.

- Fry the eggplants in the oil until soft, but not brown. Drain the

eggplants.

- For white sauce, melt the butter in a saucepan, sprinkle the flour,

and stir to make a roux. Add the milk, stirring with a whisk to make a

smooth sauce.

- Remove the sauce from the heat. In a separate bowl, mix the egg

yolk with a bit of the warm sauce, stirring constantly.

- Add this mixture to the remaining sauce. Season the sauce with the

soy sauce, salt, pepper and a generous amount of nutmeg.

- In a large greased baking dish, repeat layers of the eggplants,

tomato sauce, cheese, and a generous sprinkling of soy sauce, pepper

and nutmeg, beginning and ending with an eggplant layer.

- Pour the white sauce over the top layer, and top with more cheese.

Bake in the center of a 180C/355F oven for 40 minutes, until the top

is bubbly and browned.