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Thursday, October 6, 2011

My take on Moussaka

I have been eating dairy and eggs again after about six months of being totally vegan and mostly raw. I would say about 80% raw and 20% cooked. Well now I'm just vegetarian and it seems to be working well for me.
I would love to hear feedback from some of you regarding these recipes and if you've tried any of them and which ones worked for you and which didn't.
Anyway, here is my Veggie Moussaka.

Shobhan's Vegetarian Moussaka

Recipe By : Shobhan
Serving Size : 8 Preparation Time :0:45
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes -- chopped skined and seeded
2 large onion -- chopped
1 teaspoon cumin
1/2 teaspoon cinammon
3 lge eggplant -- sliced and browned on either side
3/4 pound green beans -- sliced and blanched
1/2 cauliflower -- chopped finely
1 pound mushrooms -- chopped
4 ounces cheese Gruyere or Monterey Jack -- grated
1/4 cup spelt flour
4 ounces butter

Set the oven to 375 degrees. Fry 1 onion for 5 minutes then add the tomatoes, cook for about 30 mins - make sure some of the liquid has dried up. Add the cinammon and cumin. Then set aside. While this is cooking in another pan you can brown the eggplant and blanch the green beans. Set everything aside.

In another pan saute the onion cook for 3 minutes and add the mushrooms, cook for about 5 minutes or until most of the liquid evaporates from the mushrooms. Then add the cauliflower and cook for another 3 - 5 minutes. Then add this mixture to the tomato and onion mixture and add in the green beans.

In a large glass baking dish place slices of eggplant on the bottom and then a layer of the vegetales - use all the veggie mixture., then add another layer of eggplant. Now you have to make the sauce.

Melt the butter in a small pan and add the flour. Mix well and turn off heat for a few moments. Then whisk in about 2 cups of milk Turn the heat back onto medium and stir constantly until it thickens. Add 1oz of the grated cheese and mix into the sauce. If using unsalted butter you may want to use a little salt. Allow the sauce to thicken and boil for about 20 seconds. Once it thickens and boils you can pour it over the last layer of eggplant. Then add the rest of the grated cheese and place in the oven for 45 minutes and then remove from the oven and place under the grill or 2 minutes to brown. Serve with a green salad.

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