Moussaka (version V)

(2 votes)

1 large eggplant (about 1 pound) peeled and sliced
1/8 cup unbleached white flour
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon cayenne
Tomato Sauce:
7/8 cup boiling water
1 cup soy protein granules or flakes
1 tablespoon olive oil
1 large onion chopped
1 16 ounce can stewed tomatoes
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Creamy Topping:
1 pound firm silken tofu
1/4 cup olive oil
1/4 cup nutritional yeast flakes
1/2 teaspoon salt
juice of 1 lemon (2 tablespoons)
1 cup soft bread crumbs

Place the eggplant slices in a large bowl, sprinkling them with salt as you layer them. Place a plate over the slices, and weight it down with a heavy pan. Let the slices set for 30 minutes, then rinse and pat dry on a towel.

Combine the flour, paprika, 1/2 teaspoon salt, and cayenne in a shallow bowl, and dredge the eggplant slices in the mixture. Heat a nonstick skillet and use a pastry brush or paper towel to coat the pan with a little olive oil. Fry the eggplant slices until lightly browned. Its all right if some of the flour still shows. Arrange the fried slices in a 9 x 9-inch pan.

To make the sauce, pour the boiling water over the soy granules or flakes in a small bowl, and set aside to soak. In a medium saucepan, sauté the onion in the 1 tablespoon olive oil until soft. Puree the stewed tomatoes, parsley, oregano, basil, cinnamon, nutmeg, and salt briefly in a blender, and add to the onion. Stir in the reconstitutes soy granules, and simmer the sauce for a few minutes to blend the flavors.

To make the Creamy Topping, combine the tofu, 1/4 cup olive oil, nutritional yeast, 1/2 teaspoon salt, and lemon juice in a food processor or blender until smooth and creamy. Preheat the oven to 375F.

To assemble the moussaka, pour the tomato sauce over the eggplant slices and cover with the bread crumbs. Spread the blended tofu mixture evenly on top, smoothing with a spatula. Bake the moussaka for about 50 minutes. The top will be a light golden brown. Let the moussaka stand for at least 10 minutes after you remove it from the oven.

Description: "This is a vegan version of a 3 layered dish that is a Mediterranean classic. Traditionally it is served lukewarm or at room temperature, so it can be made ahead to delight your guests."


Comments:

Good idea to press the eggplant slices after salting them and before frying. I shall try it.
Paolo Bennetto, Location not stated.


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