Eggplant Potato Moussaka With Pine Nut Cream

Name: Eggplant Potato Moussaka With Pine Nut Cream
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: European, Greek, Mediterranean
Ingredients: 1 lb eggplant; 1 lb zucchini; 1 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe); 1/4 cup olive oil; 1/4 cup olive oil; 4 large shallots, sliced thin; 3 cloves garlic, minced; 1/3 cup vegetable broth or red wine; 2, 15 oz. cans crushed tomatoes, with juice; 2 teaspoons oregano; 1/4 teaspoon ground cinnamon; 1 bay leaf; salt to taste; 1 lb. soft tofu; 1/2 cup pine nuts; 3 Tablespoons lemon juice; 1 teaspoon arrowroot powder; 1 clove garlic; pinch nutmeg; 1 1/4 teaspoon salt or to taste; white pepper to taste; 1/2 cup breadcrumbs; Extra pine nuts for garnish (optional)

6 steps

Prep:50minCook:40min

Updated at: Thu, 17 Aug 2023 13:26:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories297.2 kcal (15%)

Total Fat15.4 g (22%)

Carbs34.5 g (13%)

Sugars10.7 g (12%)

Protein10.5 g (21%)

Sodium766.3 mg (38%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 400. Lightly oil three baking sheets or shallow pans.

Baking sheet

Prepare the vegetable layer

Step 2

Wash and trim stem from eggplant and zucchini. Scrub and peel potato. Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices. Rub eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to soften, briefly rinsing with cold water and squeezing out any excess liquid water.

Knife

Peeler

Bowl

Step 3

Line 3 baking sheets with parchment paper and place each vegetable on a separate baking sheet. Distribute 1/4 cup oil between the three sheets and sprinkle vegetables with salt (except eggplant if salted already). Toss to coat, making sure each piece is completely coated with oil. Spread vegetables out with minimal overlapping. Roast the zucchini and eggplant for 15 minutes or until tender. Roast the potatoes for about 22 minutes, until edges are lightly browned. Remove from oven and let cool.

Parchment paper

Baking sheet

Step 4

While vegetables are cooking prepare the tomato sauce. Add remaining 1/4 cup olive oil and minced garlic to a large heavy bottom sauce pot. Bring to medium heat and let garlic sizzle for about 30 seconds, then add shallots and cook until soft and translucent, 3 to 4 minutes. Add wine and simmer until slightly reduced, another 3 minutes. Add crushed tomatoes, oregano, ground cinnamon and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat, remove bay leaf and adjust salt.

Sauce Pan

Lid

Make the pine nut topping

Step 5

In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms. Add tofu, garlic, arrowroot, nutmeg, salt and white pepper. Blend until creamy and smooth.

Put it all together

Step 6

Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs. Spread all of the zucchini on top of this. Top with a final layer of eggplant, potatoes, sauce and breadcrumbs. Use a rubber spatula to evenly spread the pine nut topping over the entire top, smoothing out any uneven spots. Scatter a few pine nuts on top if desired. Bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 minutes before slicing and serving.