A not Quite Traditional Moussaka
- 1 -2 eggplant, sliced
- 1 teaspoon minced garlic
- 1 onion, diced
- 1 cup thinly sliced green beans
- 1 zucchini, diced
- 1 carrot, diced
- 12 large capsicum, diced
- 8 mushrooms, sliced (cup or button)
- 1 bunch spinach, roughly chopped
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 (400 g) tin diced tomatoes
- 2 tablespoons tomato paste
- 2 cups soymilk (normal cows milk can be used if desired)
- 4 tablespoons cornflour
- 1 pinch nutmeg
- pepper
- Bake eggplant in a hot oven for 30-45 minutes.
- (The eggplant can be salted then washed to remove to bitterness prior to baking, if desired).
- Vegetable sauce: Place onion and garlic in a hot fry pan (a little oil can be used if it's sticking) and saute until tender.
- Add in the beans, capsicum and carrot and stirfry for 2-3 minutes.
- Add the zucchini and stir fry until vegetables are tender.
- Slowly add spinach and stir until broken down.
- Stir in the tomatoes, herbs and tomato paste and bring to the boil.
- Add the mushrooms and stir for 2-3 minutes.
- Reduce heat and simmer for 5-10 minutes.
- Remove from heat and allow to cool.
- White sauce: In a bowl combine the cornflour with a little of the milk to form a smooth paste.
- Stir in the rest of the milk and combine (this eliminates the risk of lumps).
- Place the mixture on a high heat and bring to the boil, whisking continuously until the sauce thickens.
- remove from heat and season with nutmeg and pepper.
- Allow to cool.
- Putting it all together: Place half of the vegetable sauce into the base of a large rectangular baking dish.
- Cover with half of the eggplant so the sauce is covered completely.
- Top the eggplant with half of the white sauce.
- Add the remainder of the vegetable sauce to form another layer, then cover with the rest of the eggplant.
- Cover the eggplant with the remainder of the white sauce to form the top layer.
- If you have no problem with dairy or cheese you could lightly cover the white sauce with some grated cheddar or parmesan, if desired.
- Place dish in a moderate oven for 30-40 minutes, or until heated through.
- To serve it can be eaten on its own or accompanied by a tossed garden salad.
eggplant, garlic, onion, green beans, zucchini, carrot, mushrooms, spinach, oregano, basil, rosemary, tomatoes, tomato paste, soymilk, cornflour, nutmeg, pepper
Taken from www.food.com/recipe/a-not-quite-traditional-moussaka-282817 (may not work)