Wednesday Food Blogging: Moussaka

Only one piece left, of  "that moustaffa stuff."

When I'm invited to a dinner party, I always offer—no, insist—on bringing food, since most people can't cope with feeding vegetarians. (Most solve that problem by not inviting us.)

A few requirements: A main dish that's transportable, and can be assembled in advance. Moussaka, a Greek dish with eggplant and potatoes, fits the bill, and fortunately there's more than one dairy-free vegetarian recipe to choose from.

Starting with a recipe from The Voluptuous Vegan, I then enhanced it with ingredients suggested by the Millennium Cookbook. The result, with its exotic cinnamon and spice flavor, was delicious, and quickly gobbled up by the dinner party crowd, who kept asking me what was in that "moustaffa stuff". (Moussaka means casserole in Greek, I'm told.)

So, anyone want to invite me to dinner? I'm more low maintenance than you think.

Moussaka

Don't be put off by the numbers of layers and the long list of ingredients. Most of the layers can be made ahead, then set aside or refrigerated until you are ready to assemble. (Just make the bechamel last so it's warm as it goes over the rest.)

Eggplant/zucchini layer
2 medium eggplants, sliced 1/4 inch thick
3 medium zucchini, sliced into rounds
salt

Tomato sauce layer:
2 tablespoons olive oil
15-20 mushrooms, sliced and quartered
2 small onions, minced
3 cloves garlic, minced
1/2 pound soy crumbles (Morningstar Farms, TVP, or crumbled tempeh) or Quorn mince
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon white pepper
1/2 cup red wine (plus more if needed)
1 15-ounce can tomatoes
1 small can tomato sauce
juice from 1/2 lemon

Mashed potato layer:
3 lbs potatoes, sliced and cooked in boiling water until tender (20 minutes or so)
salt to taste, about 1/2 teaspoon
non-hydrogenated margarine
1/2 cup soy milk

Topping:
1 tablespoon olive oil
1 cup breadcrumbs
1 garlic clove, minced
1/4 cup minced parsley
parsley sprigs, to garnish

Bechamel:
2 non-hydrogenated margarine
2 tablespoons flour
2 cups soy milk
dash of nutmeg
dash of salt

Preparation:
Sprinkle salt over sliced eggplant; set aside to drain on paper towels for about 20 minutes. Blot dry, and bake in 350 degree oven for 20 minutes, along with the zucchini. (Alternatively, saute the zucchini briefly in a saute pan with a small amount of olive oil.) Set aside while you proceed with the other layers.

Heat olive oil over medium heat. Add mushrooms and onions and saute 10 minutes. Add garlic and crumbles. Continue to cook while crumbles brown, about 5 minutes. During this time, add spices: oregano, cumin, cinnamon, allspice, and white pepper. Add wine, tomatoes and tomato sauce, then the lemon juice, and let simmer gently while you prepare the mashed potato layer. (Add more wine if the mixture becomes too dry.)

Combine potatoes, margarine and salt in bowl. Mash with potato masher. Stir in soy milk. Set aside.

Prepare topping: In a small saucepan saute breadcrumbs and garlic in olive oil over medium heat until breadcrumbs absorb oil. Add minced parsley and combine. Set aside.

Assembly:

Place a layer of eggplant rounds on the bottom of a large casserole. (Spray with non-stick cooking spray first.) Pour half the tomato mixture over the eggplant. Spread half the potato mixture over this, then another layer of eggplant along with the zucchini rounds (fill in the holes left by the eggplant). Add the remaining tomato mixture, and top with the mashed potatoes.

Set the dish aside and make bechamel: Heat margarine in a small saucepan over low heat until melted. Add flour, stirring briskly to combine. Slowly pour in soy milk, whisking constantly. Add nutmeg and salt. Stir until thickened, about 4 minutes. (Do not boil.)

Pour the bechamel over the entire dish, then top with the breadcrumb topping.

Bake for 30 minutes, covered, then uncover and bake for 10 more minutes until breadcrumbs are golden brown. (This can be done at your hosts' house.)  Let sit for 5 minutes before slicing and serving.

Suggestions for serving: Pita bread, hummous, stuffed grape leaves (or dolmades, available at many supermarkets and health food stores or delis), spanikopita (phyllo triangles), Greek olives, and a spinach salad are all nice side dishes. To keep with the Greek theme, serve ouzo after dinner.  Then perform some Greek dancing, but do not make Zorba the Greek jokes.

Comments

[JM]

yuuuuuuuum! I must try this recipe.

I totally forgot that Millennium has a cookbook. Millennium is my favorite restaurant in the city, and if I ever have to entertain guests I often take them there. It is a lovely place.

[eRobin]

You're invited!

[Chris Clarke]

What are you doing Sunday? We know someone with a controversial new kitchen.

[KathyF]

Your kitchen is controversial? Does it have gleaming countertops? (See previous thread) Maybe I can write a cookbook: Cooking from a Controversial Kitchen. (A companion to Rotten Fruit.)

[KathyR]

OK, after having been put entirely off my feed by having to imagine what might be in Rupert Murdoch's pocket, I am now starting to get hungry again.

My countertops occasionally gleam. Usually they are smeared with crud, but they shine quite nicely when cleaned up!

[Donna]

I'm a big fan of Moussaka. Mmmm.

[ae]

KathyF, heading to NC anytime soon? There's always a seat (or two) at my table. Mmmm...moussaka.

[KathyF]

I will accept any and all invitations.

I'm actually going to be in Baton Rouge in December. I promised my mom a chocolate birthday cake.

[Diane]

Why do people get all crazy when they give a dinner party and learn you're vegetarian? I mean, all you have to do is not eat the meat. Of course, that may not be so easy in some cases, since some people use meat stock, bacon pieces, etc. in everything they do.