Recipe:

Vegetarian Moussaka

by Chef Daniel Morduchowicz

An amazing dish from Greece, made fully vegetarian using mushrooms - rich, delicious and incredible flavorful

- Chef Daniel Morduchowicz

Recipe

Course
Main course
Cuisine
Greek
servings
8
Calories Per Serving
600
Prep Time
1 hour
Cook Time
1 hour
resting
20 minutes
Total Time
2.5 hours

Ingredients

  • 3 large eggplants
  • 2 large russet potatoes
  • 3 cups of button mushrooms, white or crimini
  • 1 large onion
  • 1 large red bell pepper
  • 1 tbsp ground cinnamon
  • 1 pinch ground cloves
  • 2 tsp cinnammon
  • 1 tsp paprika
  • Olive oil
  • 1 cup Vegetable stock
  • 1 cup strong red wine, such as a Cabernet Sauvignon
  • 2 cup San Marzano tomatoes, blended
  • 4 to 5 sprigs of thyme
  • Salt and pepper to taste

Topping

  • 1 cup cashews, soaked for 30 minutes
  • 2 large eggs
  • 1 cup grated parmesan cheese
  • salt and pepper to taste

Instructions

Instructions

  1. Preheat oven to 350F.
  2. Peel the eggplant and the potatoes. Then slice into 1/4 inch half discs.
  3. Place a piece of parchment paper on several sheet pans. Oil lightly.
  4. Place the potatoes on one pan and the eggplant on another.
  5. Coat well with the oil by sliding the slices once on the parchment paper.Squirt some more olive oil on top of the vegetables and salt lightly.
  6. Place in the oven for about 5 to 10 minutes until very tender. Test with a knife checking for the right resistance.
  7. Meanwhile make the sauce and the topping.
  8. Dice the red bell pepper and the onions very finely.
  9. Sweat in a sauce pot at low temperature with the addition of a pinch of salt. (Sweating means cooking at very low temperature allowing the water inside the vegetables to evaporate leaving the flavor behind and concentrating it.)
  10. Take the vegetables out of the pot and reserve. Add the finely chopped mushrooms and brown thoroughly at high heat. The mushrooms need to evaporate their water before they actually start browning, so take your time with this step.
  11. Push the mushrooms to the sides of the pan and add some more olive oil to the center area. Cook the garlic in the olive oil for about 30 seconds, until fragrant.
  12. Bring the reserved vegetables back to the pot and mix everything together with a spoon.
  13. Deglaze the pot with the wine and scrape the bottom to dissolve the “fond” (the little caramelized pieces of mushroom left over from the browning process). This is crucial to developing a more complex flavor.
  14. Add vegetable stock and the crushed tomatoes.
  15. Add thyme. Allow to simmer for about an hour, to concentrate flavors and develop more complexity.
  16. Add the cinnamon, cloves and paprika. Taste and adjust seasonings and the spices as needed.
  17. Meanwhile make the topping. Blend the cashews in their water and heat up in a good quality pot util thickene.
  18. Crack the eggs into a bowl and whisk until yolk and egg white are well mixed.
  19. Temper the eggs with a little bit of the sauce and mix well. The idea here is to bring the eggs slowly to the right temperature without scrambling.
  20. Off heat, pour the tempered eggs into the sauce and mix well.
  21. Oil an oven proof dish large enough to fit the moussaka.
  22. Place a layer of the cooked potatoes in the bottom.
  23. Coat with a thin layer of sauce.
  24. Place a layer of eggplant on top and coat again with sauce.
  25. Repeat with more layers of eggplant and sauce until you reach about 1/4 from the rim of the dish.
  26. Spread the topping evenly.
  27. Place in the 350F oven for about 20 minutes until the top has cooked.
  28. Allow to rest 10 minutes before serving.
  29. Using a knife cut into serving portions. Make sure the moussaka is cut all the way and that the sides are separated from the dish.
  30. Using a wide spatula, serve on each dish as you would a lasagna.

Notes

We replace several things here from the traditional recipes to make this dish apt for vegetarians, and for those with lactose and gluten intolerances by using cashew cream to make the bechamel instead of the traditional ingredients. Allowing the moussaka to rest before serving settles it down and allows us to cut into more regular pieces.

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