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Vegetable Mousaka

< The Mains

with Commandaria Wine

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4-6 servings

1hr 30min

Ingredients

 

  • 600 gr potatoes peeled and cut into rounds

  • 500 gr eggplants cut into rounds

  • 400 gr mushrooms peeled and thin sliced

  • 1 onion cut in half and sliced thin

  • 1 garlic clove chopped

  • Olive oil

  • 1 cup Commandaria wine (or Port wine)

  • Thyme

  • Salt and pepper

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For the béchamel

  • 750 ml soy milk

  • 100 gr all purpose flour

  • 60 gr melted vegan butter or olive oil

  • Salt and pepper

  • A pinch of ground nutmeg

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For the breadcrumb topping

  • 2-3 tbsp breadcrumbs

  • ½ tsp paprika

  • ½ tsp basil

  • ½ tsp oregano

Method

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  • Put the potato rounds in a pot and cover with cold water. Parboil the potatoes for 5-6 minutes.

  • In a large non-stick frying pan, put 1 tbsp olive oil and place the parboiled potatoes. Sprinkle with salt, pepper and thyme and cook them until brown. Flip and cook the other side, approximately 6 minutes per side.

  • Lightly oil a baking dish and transfer the cooked potatoes to cover the bottom.

  • Add one more tbsp olive oil in the frying pan and put the onions. Cook for 3-4 minutes until soft, then add the garlic and cook for 2 more minutes. When ready, add them to the baking dish, on top of the potatoes.

  • Continue with the eggplants. In the frying pan add 1 tbsp olive oil and place the eggplant slices. Sprinkle with salt, pepper and thyme and cook for approximately 5 minutes on each side until brown. Add them to the baking dish on top of the onion.

  • Put the mushrooms into the pan and cook for about 10 minutes or until all the liquid has evaporated. Sprinkle with some salt and pepper. Add the wine and simmer for a few more minutes until the wine is almost evaporated. Place on top of the eggplants.

  • In a blender add all the béchamel ingredients and blend until smooth. Transfer into a saucepan over medium heat and cook until the sauce thickens, whisking continuously. When bubbles start to form, remove from heat and pour over the vegetables.

  • For the breadcrumb topping, mix all the ingredients together and sprinkle over the béchamel. Drizzle with some olive oil and bake in a preheated oven at 180°C, for 40 minutes.

  • Allow to cool before serving.

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