Moussaka is a traditional Greek farmer’s dish that has become a staple comfort food. When looking at the ingredients, one will notice that many of the vegetables in it are also found in our local produce.Instead of using meat, it was replaced by a savoury mixture of monggo, kalabasa and local mushrooms. The delicious white sauce is by no means low in fat, but is delicious and brings together the dish like a warm comfortable hug.
- 3 1/2 lbs eggplant, cut into rounds
- 1 cup finely chopped and peeled kalabasa
- 4 cloves garlic, minced
- 12 oz oyster mushrooms, chopped
- 1/2 tsp cinnamon
- 1 28 oz can crushed tomatoes
- 1 cup dried monggo
- 3 cups vegetable stock
- 1/4 cup parsley, chopped
- 1 cup grated parmesan cheese
- 6 tbsp butter
- 3 1/4 cup milk
- 4 large egg yolks
- 7 tbsp all purpose flour
Salt egg plants on a paper towel for 30 minutes.
Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes at 400 degrees. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
In a skillet add ½ cup vegetable broth Add onion, kalabasa. Sauté until onion is very tender, about 12 minutes. Add mushrooms
- Mix in garlic, then monggo. Add 1 cup vegetable stock. Turn down the heat after boiling. And cook until monggo is soft. You may add stock if mixture gets too thick.
Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Arrange half of cooked eggplant rounds in single layer in dish. Spoon half of tomato-monggo mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.