Aubergine & Feta Moussaka (V)
Penge Food Centre
Veggie moussaka, inspired by my Cretan sister in law's non veggie version, for my newly veggie daughter (now no longer veggie)
Sweat a purée of onion, celery & carrot and 'Greek it up' with garlic, cinnamon, allspice, black pepper, juniper and dried oregano (does not have to be all of them, and don’t use too much). And ideally
Lightly brush with olive oil and bake & grill the aubergine (and courgette if you want) to dry them out. Allow 1.5 trays for each layer (inc the last one) so for 3 layers + top, allow 6 trays. Turn to brown each side.choppedsun-dried tomato or tomato purée. But no tinned tomato. Use this onion mix as your 'meat'.
Cheese up your white sauce and a bit of mustard then firm up with an egg yolk
Start with a white sauce base then layer up, aubergine, white sauce (not too much), onion mix, crumbled feta and sprinkle with farro/ freekeh/ buckwheat etc for a bit of nuttiness
Repeat to 4 or 5 layers then top with just white sauce
Robo breadcrumbs with garlic and dried oregano and toast in the oven then use to top the moussaka.
Leave to rest for 10-20 mins after taking out of the oven to firm up a bit
Serve with a sharp and chunky salad