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)

 

Bechamel sauce 

 

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!