Veggie Moussaka
Recipe by TofuDiva Uploaded by Drimble Wedge
I admire the way folks here take and post pictures of things they cook... my cooking tastes good, but often looks like glop... the veggie moussaka that I made last night and which was delicious being a classic example (great taste, gloppy looks!)
INGREDIENTS
- 6 tablespoons olive oil, approximate
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound zucchini, diced
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 bay leaf
- 1 cinnamon stick
- 1/8 teaspoon ground allspice
- 1 teaspoon salt
- Fresh-ground black pepper
- 1 eggplant (about 1 pound), peeled and cut into 1/4-inch slices
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 cup grated Parmesan
1. About four hours ahead, peel and slice the eggplant, salt the slices, stack on a plate or cutting board with toweling on it, and put a weight on top of the stack. I use a three-pound sample of a granite countertop for the weight, but a heavy tin works too.
2. In a large pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook until starting to soften, about 3 minutes. Add the zucchini and cook until the zucchini is soft, about 2 minutes. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, stirring constantly, then reduce the heat, cover, and simmer for 10 minutes.
3. While the zucchini-laden sauce is simmering, heat a heavy-bottomed frying pan (I use cast iron)and glaze with a film of olive oil. Add one layer of eggplant slices seasoned with salt and pepper. Flip slices when browned, about 5 minutes, and cook until the outsides are seared and slices are flexible but not mushy. Repeat until all eggplant slices are done.
4. Combine cream cheese, milk, 1/8 teaspoon salt, and a pinch of pepper in a small saucepan. Warm over low heat until just melted. (Note: this is an easy substitute for the usual bechamel sauce; you could make that instead, if you preferred. I have not figured out a vegan substitute for this, unfortunately)
5. Oil (or spray with cooking spray) an 8-by-8-inch baking dish. Place about half the eggplant in the dish, then half the zucchini sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, zucchini sauce, and Parmesan. Spoon the cream-cheese sauce on top.
6. Bake in preheated oven at 375F until the cream cheese sauce has begun to brown.
7. This dish actually improves if made ahead, refrigerated, and then reheated.
