Thursday, 3 May 2012

Vegie Moussaka

I'm getting lazy with this blogging business....

Here's a moussaka recipe that tastes even better than the original! It does take awhile to make though so it's best left for a Sunday or when you have plenty of time. It freezes well so it's worth making a big batch.

This is the un-Thermomixed version of the recipe. The filling and bechamel can both be done in a Thermomix.

Appalling photo. I swear it tastes better than it looks!

Vegetarian Moussaka
Serves 6
(allow at least 3 hours for prep + cooking)

1 large eggplant, thinly sliced
2 medium potatoes, thinly sliced
2 tablespoons breadcrumbs
3 tablespoons grated parmesan cheese

Vegetable layer
1 tbsp oil
1 large onion, chopped
2 cloves garlic, crushed
400g tinned lentils, drained and rinsed
400g tinned borlotti beans, drained and rinsed
1 large carrot, diced
2 sticks celery, diced
¼ cup chopped fresh parsley
425g can diced tomatoes

2 tablespoons tomato paste

125ml red wine
2 teaspoons dried oregano leaves
½ teaspoon ground cinnamon

Cheese sauce layer
60g butter
½ cup plain flour
600ml milk
¼ teaspoon ground nutmeg
1/3 cup grated parmesan cheese
1 egg, lightly beaten

Cook the eggplant and potato on the grill section of a barbecue until they are cooked through and lightly charred. (You can also do this in a frying pan however you won’t get the smoky flavour)

To make the vegetable sauce: Heat the oil in a large frying pan, add onion and garlic, cook, stirring, until onion is soft. Add carrots and celery, cook, stirring, until softened. Stir in parsley, lentils, beans, undrained tomatoes, tomato paste, wine, oregano and cinnamon; bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until the liquid has evaporated.

For the cheese sauce layer: Melt butter in saucepan, stir in flour and cook for about 1 minute, stirring constantly until a paste has formed and it comes off the sides of the pan. Gradually stir in milk and nutmeg, ensuring there are no lumps. Stir constantly over heat until sauce boils and thickens. Remove from heat, stand 5 minutes, stir in cheese and egg.

Lightly grease an 8 cup ovenproof dish, sprinkle the base with half the breadcrumbs. Layer half the eggplant in dish, sprinkle with a third of parmesan cheese and spoon over half the vegetable sauce. Add potatoes in a layer, sprinkle with another third of parmesan cheese, then spoon over remaining vegetable sauce, finish with a layer of eggplant.

Pour hot cheese sauce over eggplant, sprinkle with combined remaining parmesan cheese and crumbs. Bake at 180C for 1 hour.

Sarah xx