| Directions |
Arrange a single layer of eggplant rounds on baking sheet. Sprinkle
each slice with salt, turn, and repeat. Let sit for 30 minutes. (While
waiting, you can prepare the mashed potatoes, bread crumbs, and béchamel
sauce.)
Meanwhile, slice the zucchini into ¼-in slices. Arrange in single
layer on another baking sheet.
Rinse eggplant briefly and pat dry, rinse and dry the baking
sheet, then lay out eggplant rounds again.
Preheat oven to 375.
Combine 1 T olive oil with pepper and 1 t thyme. Brush this
mixture over both sides of eggplant and zucchini, then bake both trays of
veggies until softened, about 20 minutes. On two plates, make a stack of
eggplant and another of zucchini and set aside.
Heat 2 T oil in frying pan, add onions, and sauté over medium-low
heat until soft, about 10 minutes.
Meanwhile, briefly rinse the portobellos and pat dry. De-stem, cut
into pieces, place in food processor along with seitan, and grind. Add to
onions, increase heat to medium, and fry, stirring occasionally, until pan
is dry, about 10 minutes. Add 3 cloves garlic, cumin, cinnamon, and tomatoes
and continue cooking, stirring occasionally, until fairly dry, about 15
minutes. Stir in salt and 1 t lemon and set aside.
Preheat oven to 350. Combine bread crumbs with remaining garlic
clove, t thyme, and 2 T olive oil.
Arrange half of the eggplant in the baking dish, followed by half
of the seitan-mushrooms, then half the mashed potatoes. Continue with
remaining eggplant, then zucchini, then seitan-mushrooms, then mashed
potatoes. Pour on the béchamel, then top with bread crumbs.
Bake until golden brown and not jiggly, about 30 minutes. Let sit
5 minutes before serving.
|
Recipe: Vegetarian Moussaka
