Peppery Mushroom Moussaka

30 Minutes Easy

INGREDIENTS:

For the eggplant layers

1 kg Large eggplants sliced into ½ inch thick round slices
2 tbsp olive oil, for brushing
Salt and pepper to taste

For the mushroom filing

1 tbsp butter
1 tbsp extra virgin olive oil
6 rosemary sprigs
2 bay leaves
2 tbsp garlic, finely chopped
1 tbsp freshly ground pepper
400 g fresh mushroom, finely chopped
2 tbsp dried mushroom, powdered
2 tbsp tomato puree
½ tsp salt

For the béchamel sauce

3 tbsp butter
2 sprigs rosemary
1 bay leave
3 tbsp refined flour
750 ml milk
½ tsp nutmeg powder
Salt to taste

For the assembly

1 cup vegetable stock
1 tsp baking powder
1 cup Gouda or Cheddar cheese, grated

METHOD:

For the eggplant layers:

1. Sprinkle salt on the eggplant slices and leave them aside in a colander for about 20 minutes. This will release any bitter juices and dehydrate them a little

2. After 20 minutes, gently squeeze the slices, brush with olive oil on both sides and lay on the wire rack

3. Grill for 5-6 minutes on each side. The eggplant may not cook all the way through, but the edges must turn golden brown and crisp. Keep these aside for later

For the mushroom filling:

4. Heat the butter and olive oil in a pan. Keep the flame on medium so the butter doesn't burn. Add the rosemary and bay leaf and sauté until fragrant. Add garlic and saute till golden. Add crushed pepper and stir fry for 30 seconds until fragrant. Add the mushrooms to the pan and stir well. Cook until they release their juices

5. Once the mushrooms are soft and cooked through, add in the dried mushroom powder. Cook the mixture till it dries out completely and then add tomato puree and salt. Mix well and saute till almost dry. Keep aside

For the béchamel sauce:

6. Melt the butter. Add the rosemary and bay leaf. Saute' till fragrant

7. Add the flour and stir in. Cook for about 1 minute till mixture begins to colour slightly. Add the milk in a steady stream and vigorously whisk while you do

8. Add nutmeg powder and salt and let this mixture boil for about 3 minutes till it thickens to form a creamy sauce

For the assembly:

9. Preheat the oven to 180°C

10. Brush 4 single-portion baking dishes with olive oil. Layer the base with the grilled eggplant slices at the base, overlapping them to make an even layer. Spoon the mushroom filling over the eggplant layer in each dish and spread it out evenly. Cover the mushroom layer in each dish with remaining grilled eggplant slices

11. Divide the stock into four and gently pour one measure into each dish so it just about covers the eggplant layer

12. Add the baking powder to the béchamel sauce and whisk in. Divide into four and pour this over the eggplant layering each dish. Spread evenly. Sprinkle grated cheese over each assembled Moussaka

13. Bake for 25-35 minutes, till the tops turn golden brown

14. Serve while warm

Recipe presented by Siemens

Products You Might be Interested In