Mock-saka
Eggplant is one of my favorite vegetables, and it deserves a little more credit than it normally gets. It’s meaty, and flavorful, and easy to work with if you’re willing to have a little patience. Traditional Greek moussaka has layers of fried eggplant and ground lamb in a cinnamon tomato sauce, topped with a cheesy bechamel – but we’re going to healthy ours up with oven-roasted sliced eggplant, tomato and cinnamon infused lentils and mushrooms, and cashew cream dotted with kalamata olives and chopped rosemary. The last time I brought it to a dinner party, it was the first thing to be devoured, and by two chefs who swore up and down that they weren’t into vegan food.
- 1 ½ c chopped portobello mushrooms
- 1 medium onion, chopped
- 1 cup french lentils, cooked and drained (may be substituted with 1 15 oz can of
- lentils, rinsed and drained, if you’re in a hurry. It will sacrifice some of the texture.)
- 1 tablespoon liquid smoke
- 1 tablespoon tamari
- 1 teaspoon granulated garlic
- ⅓ cup olive oil
- salt and pepper to taste
- 2 tablespoons apricot jam
- 1 tablespoon finely chopped fresh mint
- 1 28 oz can tomato puree
- 1 teaspoon ground cinnamon
- 2 medium to large eggplants cut in ¼ inch thick slices
- 3 tablespoons vegan margarine or vegetable oil
- ¼ cup gluten free flour
- ½ cup almond milk
- 1 cups cashews
- ½ cup water
- 3 tablespoons Brewer’s Yeast
- 2 tablespoons Tamari
- 2 teaspoons granulated garlic, or 3 cloves minced fresh garlic
- ½ cup chopped kalamata olives
- 1 teaspoon chopped rosemary
- Preheat oven to 400 degrees.
- Lay parchment paper on enough baking trays to hold eggplant slices. Brush each slice with olive oil on both sides, and sprinkle with salt and pepper. Lay flat and bake until cooked though, which will be when they’re soft and tinged slightly brown.
- Meanwhile, in a small saucepan, bring 1 cup of french lentils to the boil in at least 3 cups of lightly salted water or vegetable broth, for more flavor. While these are cooking, heat the 2 tablespoons of oil in a large frying pan and saute the onion and portobello mushroom. Have about a cup of water on standby next to the stove to splash occasionally into the pan in very small amounts to keep it from getting dry when the oil is absorbed.
- By the time the lentils are ready, firm to the touch but easy to chew, the onions and mushrooms should be soft. Drain the lentils and add to the frying pan. Also stir through liquid smoke, tamari, apricot jam, mint, and garlic and mash everything together with the potato masher again. Pour in can of tomatoes, ½ cup of water and cinnamon and bring to a simmer until reduced and thickened. Salt and pepper to taste.
- In a 13 x 9” baking dish, lay down a layer of eggplant on the bottom of the dish, then spread half of the lentil mixture onto it. Repeat this process, and top with a layer of eggplant.
- In a food processor or strong blender, blend cashews, water, tamari, brewer’s yeast, and garlic until it is a smooth liquid paste like tahini. Now, make a bechamel by melting 3 tablespoons of vegan margarine and stirring in gluten free flour. Pour in almond milk and stir vigorously until thickened. Add the cashew cream until well blended and pour over the eggplant. Sprinkle chopped kalamatas and rosemary on top and bake until it looks dry and may crack, slightly golden.
¼ cup gluten free flour
½ cup almond milk
1 cups cashews
1/2 cup water
3 tablespoons Brewer’s Yeast
2 tablespoons Tamari
2 teaspoons granulated garlic, or 3 cloves minced fresh garlic
½ cup chopped kalamata olives
1 teaspoon chopped rosemary
Preheat oven to 400 degrees.
Lay parchment paper on enough baking trays to hold eggplant slices. Brush each slice with olive oil on both sides, and sprinkle with salt and pepper. Lay flat and bake until cooked though, which will be when they’re soft and tinged slightly brown.
Meanwhile, in a small saucepan, bring 1 cup of french lentils to the boil in at least 3 cups of lightly salted water or vegetable broth, for more flavor. While these are cooking, heat the 2 tablespoons of oil in a large frying pan and saute the onion and portobello mushroom. Have about a cup of water on standby next to the stove to splash occasionally into the pan in very small amounts to keep it from getting dry when the oil is absorbed.
By the time the lentils are ready, firm to the touch but easy to chew, the onions and mushrooms should be soft. Drain the lentils and add to the frying pan. Also stir through liquid smoke, tamari, apricot jam, mint, and garlic and mash everything together with the potato masher again. Pour in can of tomatoes, ½ cup of water and cinnamon and bring to a simmer until reduced and thickened. Salt and pepper to taste.
In a 13 x 9” baking dish, lay down a layer of eggplant on the bottom of the dish, then spread half of the lentil mixture onto it. Repeat this process, and top with a layer of eggplant.
In a food processor or strong blender, blend cashews, water, tamari, brewer’s yeast, and garlic until it is a smooth liquid paste like tahini. Now, make a bechamel by melting 3 tablespoons of vegan margarine and stirring in gluten free flour. Pour in almond milk and stir vigorously until thickened. Add the cashew cream until well blended and pour over the eggplant. Sprinkle chopped kalamatas and rosemary on top and bake until it looks dry and may crack, slightly golden.
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