Prep time: 60 minutes
Cook time: 120 minutes
Ingredients:
Traveling to Greece as a pescatarian was easy enough. I sat outside a cave house-converted-restaurant-kitchen watching a poor American girl try to ask the weathered Greek owner-cook, in English, which dishes contained gluten or dairy. I saw that situation running so many different directions. And unfortunately, she wasn't able to say 'dairy' or 'gluten' in Greek and left frustrated that he couldn't understand her requests. I navigated my food preferences by avoiding anything that looked meaty, which unfortunately included the famous Greek dish--moussaka.
Cook time: 120 minutes
Ingredients:
Olive oil
680 g (1.5 lb) zucchini (about 3 med), thinly sliced
680 g (1.5 lb) white or russet potatoes (about 3 large), sliced into 6 mm (1/4") thick rounds
3 garlic cloves
Salt & pepper
1400 g (3 lb) small eggplant
1 red capsicum, roasted then sliced thin or 1 jar roasted red capsicums
1 onion, diced
1 can (400 g / 14 oz) lentils, drained
2 cans (425 g / 15 oz) diced tomatoes or 3 cups red tomatoes, diced
15 g (3 tbsp) fresh dill, chopped
1 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp, heaping of cayenne pepper
60 g (1/2 cup) feta, crumbled
60 g (10 tbsp) grated parmesan, divided
57 g (4 tbsp) unsalted butter
3 tbsp flour or GF alternative
720 ml (3 cups) milk
1/4 tsp nutmeg
1 large egg, beatenTraveling to Greece as a pescatarian was easy enough. I sat outside a cave house-converted-restaurant-kitchen watching a poor American girl try to ask the weathered Greek owner-cook, in English, which dishes contained gluten or dairy. I saw that situation running so many different directions. And unfortunately, she wasn't able to say 'dairy' or 'gluten' in Greek and left frustrated that he couldn't understand her requests. I navigated my food preferences by avoiding anything that looked meaty, which unfortunately included the famous Greek dish--moussaka.
I tried some excellent vegetarian Moussaka in a town in Crete accessible only by hike or ferry. And alas, did not find anymore for the duration of my travels. So upon return to America, I sought out a vegetarian Moussaka recipe and here we are!
This recipe takes time--even more time if your oven is small. Some parts can be prepped ahead of time (like steps 1-8 for the vegetable roasting and steps 9-11 for vegetable sauté). This might make Kaile Cooks history as the recipe with the most number of steps.
Moussaka is warm, wintery, filling, savoury, and spiced. Nutmeg plays well in the béchamel sauce and warms the already warm roasted vegetables below it. The tang from the tomatoes helps balance the richness of the creams and cheeses. And definitely spend $6 on a jar of roasted red capsicums. Or don't. But it took about an hour and a half for roasting, setting, skinning, slicing, and seeding one capsicum myself. The maths didn't math for me. Though my pride in DIY was lasting. On that note, canned lentils and canned tomatoes will save you. You're welcome.
Ingredients:
Olive oil
680 g (1.5 lb) zucchini (about 3 med), thinly sliced
680 g (1.5 lb) white or russet potatoes (about 3 large), sliced into 6 mm (1/4") thick rounds
3 garlic cloves
Salt & pepper
1400 g (3 lb) small eggplant
1 red capsicum, roasted then sliced thin or 1 jar roasted red capsicums
1 onion, diced
1 can (400 g / 14 oz) lentils, drained
2 cans (425 g / 15 oz) diced tomatoes or 3 cups red tomatoes, diced
15 g (3 tbsp) fresh dill, chopped
1 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp, heaping of cayenne pepper
60 g (1/2 cup) feta, crumbled
60 g (10 tbsp) grated parmesan, divided
57 g (4 tbsp) unsalted butter
3 tbsp flour or GF alternative
720 ml (3 cups) milk
1/4 tsp nutmeg
1 large egg, beatenDirections:
1. Preheat oven to 260 C / 500 F. Line baking sheets with baking paper or Silpat mats. Drizzle olive oil lightly on top of the paper/mats.
1. Preheat oven to 260 C / 500 F. Line baking sheets with baking paper or Silpat mats. Drizzle olive oil lightly on top of the paper/mats.
2. Spread out zucchini and whole garlic cloves in a single layer across a sheet and potato across another sheet. Brush the vegetables lightly with olive oil and sprinkle on salt & pepper.
3. Using two oven racks, place the potatoes on the top rack and the zucchini on the bottom rack. Roast for 10 minutes.
4. Rearrange the racks so the potatoes are on bottom and zucchini on top. Roast until vegetables are tender and browning golden (5 minutes).
5. Meanwhile, peel the eggplant so that it looks striped (half peeled). Remove the ends and chop rounds 1.2 cm (1/2") thick.
6. When the zucchini, garlic, and potatoes are done roasting, put the zucchini and potatoes into separate bowls. Mince the garlic and set aside.
7. Using the same lined sheet pans, spread the eggplant into a single layer, sprinkle with salt & pepper, and lightly drizzle olive oil over the top. Roast until tender and slightly golden in colour (10-15 minutes). Swap racks half way through roasting.
8. When the eggplant is done roasting, set it aside.
9. Heat a large skillet on high and add olive oil. Once hot, sauté onion until soft and translucent (5 minutes).
10. To the pan, add capsicum slices & roasted garlic and sauté for 2 minutes.
11. Stir in drained lentils, diced tomato, dill, oregano, cinnamon, cayenne, and 3/4 tsp salt. Reduce heat to medium and cook until warmed through (5 minutes). (If using fresh tomatoes, cook for 10 minutes instead).
12. Set oven to 190 C / 375 F. Use olive oil to lightly grease the bottom of a deep 9x13" baking dish.
13. On the bottom of the baking dish, place one layer of the eggplant (use half).
14. Layer on half the potatoes and then add a layer of half the zucchini.
15. Spread all of the lentil mix gently on top and sprinkle only 2 tbsp parmesan and all the feta.
16. Layer the remaining vegetables in backward order: zucchini, then potatoes, then eggplant.
17. Add 2 more tbsp parmesan and bake for 20 minutes with an empty baking sheet under the 9x13" pan.
18. Meanwhile to make the béchamel sauce, melt butter in a small pan on medium heat.
19. Continually whisk in flour until dissolved, thick, and turning sandy brown.
20. Turn the heat to high and slowly whisk in the milk. Continue whisking until it simmers, then reduce heat to medium.
21. Whisk in 2 tbsp parmesan and whisk until the sauce thickens.
22. Once thickened, remove the béchamel sauce from the heat and add 3/4 tsp salt, nutmeg, and black pepper (to taste).
23. Slowly drizzle in the beaten egg, whisking continuously.
24. Remove the 9x13" pan from the oven and carefully pour the béchamel sauce over the vegetables.
25. Top the moussaka with remaining 1/4 cup parmesan and return it to the oven, cooking until the top is golden brown and cooked through (30 minutes). Ensure the baking sheet is under the 9x13" pan to prevent messes from moussaka spillage.
26. Allow to cool for 10 minutes and serve immediately. Moussaka stores in the fridge and freezer well.
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