Vegetarian moussaka
Vegetarian moussaka 🍆🥔🍅🧀 #RECIPE:
3 eggplants, thinly sliced lengthwise
olive oil, as needed
1 onion, grated
1 clove garlic, sliced
2 c (400g) passata
2 large potatoes, peeled and sliced lengthwise
2 tbsp butter
2 tbsp flour
2 c (475ml) milk
5 oz (150g) feta cheese
1 egg
2-4 tbsp grated kefalotyri or pecorino cheese
METHOD:
Prepare the eggplant: Liberally salt the eggplant and place in a colander set over a bowl. Let sit for 1 hour or longer. Discard the butter juices that have collected in the bowl, then rinse off excess salt from the eggplant. Dry well, patting with paper towel. Place on a parchment-lined baking sheet, brushing both sides with olive oil. Bake in a preheated 375 F (190 C) oven till soft. Remove and let cool.
Prepare the sauce: Meanwhile, gently fry the onion in a bit of olive oil till soft. Add the garlic and passata. Simmer till thickened. Remove from heat and set aside.
Prepare the potatoes: Add olive oil to a heavy frying pan to about a 1/2 inch (1.5cm) depth. Heat over medium high heat. Once hot, add potatoes and fry till golden on both sides, flipping once. Remove from oil and place on paper towel to soak up excess oil.
Prepare the bechamel: Heat the butter in a saucepan over medium heat. Once melted, add the flour. Whisk for a few minutes till the mixture is golden. Add the milk and whisk vigorously to remove lumps. Cook, stirring constantly, till thickened. Remove from heat and let cool slightly. Crumble in about 2 oz (50g) of the feta and whisk in the egg. Set aside.
Assemble the moussaka: Place a single layer of potatoes in the bottom of a baking dish (about 11x7 inches). Top with a little sauce, then some crumbled feta and finally a single layer of eggplant. If there are any potatoes left, add those in a single layer. Continue layering with sauce, feta cheese, and eggplant, finishing with a layer of eggplant. Top with the bechamel. Finally, sprinkle with grated kefalotyri or pecorino cheese.
Bake in the preheated 375 F (190 C) oven till the top in golden brown. Remove and let rest 10-15 minutes before slicing and serving.