Greece

Oopa Moussaka

Oopa Moussaka

 

1 medium eggplant

2 medium zucchinis

1/4 cup olive oil

1 large onion, chopped

4 garlic cloves, sliced

28-oz. can crushed peeled tomatoes

1 tsp. dried oregano

2 tsp. sea salt

1/2 tsp. black pepper

1 large baking potato

1 Tbsp. olive oil for drizzling on top

Chopped fresh parsley for garnish

 

Vegan Béchamel Sauce

1/2 cup olive oil

1/2 cup unbleached flour

1/8 tsp. nutmeg

2 cups soy milk

1 Tbsp. cornstarch diluted in 1/2 cup water (or substitute 1 Tbsp. kuzu for the cornstarch)

1 1/2 tsp. sea salt

 

  • Preheat the oven to 375°F.
  • Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them “sweat” for 10 minutes.
  • Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
  • Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, salt, and pepper. Simmer 5 to 10 minutes.

1 Comment

  1. Hi, this is a comment.
    To get started with moderating, editing, and deleting comments, please visit the Comments screen in the dashboard.
    Commenter avatars come from Gravatar.

Leave a Reply

Your email address will not be published. Required fields are marked *