Vegetarian moussaka
In this beautiful Balkan dish, we replaced lamb meat with tofu, cooked in a confit of red onions, tomatoes and oregano, a few tricks of the trade that make this dish breathtaking.
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Ingredients
Portions:
4
baking dish
butter for greasing the dish
100 g
aubergine, sliced
150 g
potato, peeled and sliced
100 g
tofu, crumbled
50 g
red onion, finely chopped
100 g
tomato coulis
2 tbsp
double tomato paste
2 cloves
garlic, minced
1 tbsp
olive oil
100 ml
whole milk
20 g
grana padano cheese, grated
1 tsp
ground white pepper
0.5 tsp
cinnamon powder
0.25 tsp
ground nutmeg
2 tbsp
fresh oregano, chopped
fine salt to taste
coarse sea salt for aubergine
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Sprinkle the aubergine slices with coarse sea salt and let them sit for 10 minutes to remove excess moisture. Rinse and pat dry.
- Preheat the oven to 180°C (356°F). Grease a baking dish with butter.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the red onion and garlic; sauté until the onion is translucent.
- Add the crumbled tofu, 2 tbsp of double tomato paste, and 100 g of tomato coulis to the skillet. Season with 1 tsp of ground white pepper, 0.5 tsp of cinnamon powder, and salt to taste. Stir in 2 tbsp of fresh oregano. Cook for 5 minutes.
- Layer the potato and aubergine slices alternately with the tofu mixture in the baking dish. Pour 100 ml of whole milk over the top.
- Sprinkle with 20 g of grated grana padano cheese and 0.25 tsp of ground nutmeg. Bake in the preheated oven for 20 minutes until the top is golden and bubbly.