There’s a few things you need to know about this moussaka. One, it’s labour-intensive and your kitchen will be a mess. You’ve been warned. But don’t let that stop you, because the second thing you need to know is that it’s really good. Especially the cashew cream topping. The creamy, slightly tangy, nutty, vegan topping. Oh. Ooooh. Yum.
Eggplants are bountiful in farmers’ markets these days, so if you’ve got some time to spare and you’re not afraid of dishes, I say JUST DO IT.
More eggplant recipes:
Vegan Moussaka with Cashew Cream
- 1 large eggplant (~1.5 pounds)
- 5 medium red potatoes (~1 pound)
- 2 tbsp olive oil
- Salt
- 1/2 cup breadcrumbs
- Tomato sauce (below)
- Cashew cream (below)
Tomato sauce:
- 1 tbsp olive oil
- 2 medium onions, julienned
- 3 cloves garlic, minced
- 1 large can diced or crushed tomatoes
- 1/3 cup red wine
- 1 tsp dry oregano
- 1 tbsp fresh thyme
- 1/4 tsp ground cinnamon
- 1 bay leaf
- Salt & pepper, to taste
- 1 cup raw cashew nuts
- 1 lemon, juiced
- 1 pound soft tofu
- 1 tsp whole-wheat flour
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2 tsp maple syrup
- 1/4 tsp nutmeg
- 1 tsp salt
- Black pepper, to taste
Eggplant: Cut eggplant lengthwise into slices about 1/2 centimetre thick. Sprinkle with a little salt and set aside in a colander for 15 minutes. Pat dry to remove excess moisture.
Preheat oven to 400 F. Line two baking sheets with parchment paper. Brush both sides of the eggplant slices with the 2 tbsp of olive oil. Bake in preheated oven for 15 minutes, turning the slices once. Set aside to cool.
To assemble the moussaka: Preheat oven to 400 F. In a rectangular baking dish, put together the ingredients in this order:
- Thin layer of tomato sauce
- Layer of eggplant
- Layer of potatoes
- Layer of tomato sauce
- 1/4 cup breadcrumbs
- Layer of eggplant
- Layer of potatoes
- Layer of tomato sauce
- 1/4 cup breadcrumbs
- All of the cashew cream
Bake in preheated oven for 50 minutes, until the top has become golden.