GREEK MOUSSAKA
This will get the party started!! Guaranteed.
Cook time: 1 hour
Level: intermediate
Ingredients:
1 large eggplant, sliced vertically into thin slices (about 1/2 inch)
2 large Yukon Gold potatoes, sliced diagonally into thin slices (about 1/2 inch)
1 medium yellow onion, chopped
1 clove garlic, minced
3 tablespoon olive oil
1 soychorizo
1/4 super firm tofu, “Puréed” in a food processor.
1/2 cup tomato sauce (or a mixture of tomato paste with water, salt and pepper)
2 tablespoons ground cinnamon
2 tablespoons dried oregano
1 teaspoon ground coriander
1 tablespoons fresh dill, roughly chopped
1 teaspoon salt, 1 teaspoon freshly ground black pepper.
2 teaspoons bread crumbs (optional)
Directions:
Preheat the oven for 360 degrees.
In a saucepan heat the olive oil over high heat. Add onions and cook for 3 min or until the onions are golden and translucent.
Lower to medium-high heat then add garlic, soychorizo and tofu and mix well.
Then add the cinnamon, oregano, dill, salt, pepper and tomato sauce and cook for another 5 min.
Back!
Grease a pan with a little olive oil, then sprinkle 1 teaspoon bread crumbs all over the pan (this prevents the moussaka from sticking to the bottom of the pan)
Then arrange one layer of the sliced eggplant, then a layer of the potatoes, then a layer of half of the sauce, then eggplant again, potatoes again, then a layer of the remaining sauce and finally top it off with the bechamel sauce.
For extra crunch and beauty, sprinkle 1 teaspoon bread crumbs and 1 teaspoon of dried oregano on the top.
Bake for 40 min or until the bechamel turns golden.
Enjoy! I KNOW you will!
