Vegan Mousska (Sort Of)

Vegan Egyptian Mousakka

We bought an eggplant on our last trip to the supermarket, and I was aware that it would need to be used up fairly quickly.  It had been a while since I’d made moussaka, but it didn’t take me long to realise that I didn’t really have all the ingredients. I did one of those ‘make-it-up-as-you-go-along’ type of recipes. We all know these can go either way. Thankfully, this one went the right way, and there wasn’t a scrap left.

I used what I had to hand, so there’s plenty of room for substitutions here – I’d have loved to have had mushrooms, for example, and bell peppers, but I didn’t. Also, I used pomegranate molasses because I didn’t have maple syrup!

Anyway, here’s the recipe:

1 eggplant
4 cups or so of chopped vegetables (I used a frozen stir-fry mix)
5 cloves of garlic
1 teaspoon of coriander powder
2 teaspoons of cumin powder
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1 tablespoon of sesame seeds

Tomato Sauce:
1 teaspoon of olive oil
3 cloves of minced garlic
400g canned tomatoes
3 teaspoons of mixed herbs
Juice of half a lemon
Salt & pepper to taste

Yogurt Sauce:
3 tablespoons of plain Greek yogurt
1 tablespoon of tahini
1 teaspoon of pomegranate molasses (or maple syrup/honey/treacle/agave nectar)
Salt and pepper to taste.
Food grade rosebuds to granish.

Preheat the oven to 200.
Prepare a baking tray.
Slice the aubergine into discs and place them evenly on the tray.
Drizzle some olive oil over them, and pop them in the oven for about 20 minutes.
In the meantime, make the tomato sauce:
Heat a frying pan and add olive oil.
Sauté the garlic until it is golden.
Add the tomatoes, lemon juice, herbs, and spices.
Bring to a low boil, reduce the heat and cover.
Leave to simmer while you prepare the chopped vegetables:
Heat a dry frying pan and add the spices and sesame seeds.
Toast until the raw smell is gone.
Heat oil in a pan.
Sauté garlic for a minute or two, being careful not to burn.
Add the vegetables.
Add the toasted seeds and spices.
Stir, and cook for about 5 minutes.
In a casserole or deep baking dish, spread some of the tomato sauce.
Arrange the aubergine slices over the sauce.
Top with the sautéd vegetables.
(At this stage, you could sprinkle some grated cheese over the top – I would have, but we’re all out of hard cheese.)

Pop the whole lot back in the oven for 15 minutes.
While it’s baking, prepare the yogurt sauce:
Whisk together all the ingredients (I’d add some fresh mint if I had some).
Serve the vegetables with the yogurt sauce on the side.

 

Published by

Hazel Katherine Larkin

@HazelKLarkin

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