Take Back the Kitchen: Vegetarian Moussaka
Although it's technically Spring, it is cold out there in many parts of the country! This comforting Greek dish created by my friend Kara will make you want to just stay home in the warmth and eat all day. It can even be modified for Passover. Enjoy!
2 sliced medium sized zucchini, brushed with olive oil
2 large sliced eggplant, brushed with olive oil
roast at 350 degrees until wilted, about 20 minutes or more
In a large saucepan, combine:
1/2 cup tomato paste
2 cans chopped tomatoes (15 oz. cans)
3 15 oz. cans chick peas
4 chopped cloves garlic
2 TBS olive oil
2 TBS agave syrup
1 tsp ground cinnamon
1-2 tsp salt
Cook for about 20 minutes and then pulse to a coarse mixture.
In a glass pyrex or casserole dish, layer chick pea puree, eggplant, chick pea puree, zucchini and repeat until ingredients run out.
Cook at 400 until mixture begins to bubble, about half hour and then add bechamel on top (recipe below). Let cook until bechamel is golden, about 10 minutes.
Bechamel or White Sauce (1/2 this recipe for the moussaka or save the rest in fridge):
6 TBS butter
4 cups whole milk
4 TBSflour or Matzoh meal if making during Passover
1/4-1/2 tsp fresh grated nutmeg (adjust it to your liking)
1 tsp salt (adjust to your liking with more, a little at a time)
1/8 tsp ground black pepper
In a medium sized sauce pan, heat up the butter over a low flame until melted.
Stir in the flour with a whisk until fully incorporated with the butter.
Slowly add in the milk, whisking all the while.
Keep whisking now over a low to medium flame. Whisk every minute or so until the mixture becomes thick like pudding. This may take about 10-15 minutes.
Add in the nutmeg, salt and pepper and add more of each if you need to.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.