Planetarian Moussaka
Prep time:
25 mins
Cook time:
50 mins
Total time:
1 hr 15 mins
Yield: 6 people
Description
When making Velvety Cauliflower Alfredo, don’t forget to add only 1 cup of coconut milk and not the full can.
If you can’t find za’atar, substitute 1 1/2 teaspoons each: dried thyme and sesame seeds
Ingredients
- 1/2 recipe (4-4 1/2 cups) Lentil-Walnut Mix
- 2 cups Garlicky Tomato Sauce, or good-quality, store-bought Marinara
- 1 recipe Velvety Cauliflower Alfredo made with only 1 cup (not 1 can) coconut milk
- 2 medium (about 1 lb each) eggplants, cut into medium dice
- 5 tablespoons olive oil, divided
- Salt and ground black pepper
- 1 tablespoon each: za’atar and ground fennel, or chopped fennel seeds
- 1 large onion, cut into small dice
- 2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup dark raisins
- 1/2 cup grated Pecorino-Romano cheese or vegan Parmesan
Instructions
- Make a batch of Lentil-Walnut Mix reserving remaining half for another meal. (See text above for ideas. (Can be made and refrigerated several days in advance.)
- Make the garlicky version of A Vat of Simple Tomato Sauce, reserving the remaining scant three quarts for another use (See text above for ideas. Can be made and refrigerated or frozen several days in advance.)
- Make Velvety Cauliflower Alfredo. (Can be made and refrigerated several days in advance.)
- Adjust oven rack to lowest position and heat oven to 500 degrees. Spread eggplant on a large (18- by 12-inch) rimmed baking sheet sprayed with vegetable cooking spray; drizzle with 1/4 cup of the olive oil, sprinkle with salt and pepper and fennel and za’atar; toss to coat. Roast eggplant until spotty brown, about 15 minutes. Remove from oven and stir. Return to oven and continue to roast until even more spotty brown, about 5 minutes longer. Remove from oven and let cool. Reduce oven temperature to 400 degrees
- Meanwhile, heat remaining 1 tablespoon of olive oil in a large skillet. Add onions; sauté until tender, stirring in cinnamon and cloves the last minute or so, about 5 minutes total. Stir in Garlicky Tomato Sauce and raisins; cook to heat through and blend flavors, just a few minutes. Stir in Lentil-Walnut Mix and cook to heat through again, just a few minutes longer.
- To assemble, press eggplant lightly into a greased 13- by 9-inch pan, spread lentil-walnut mixture over eggplant, spread Velvety Cauliflower Alfredo over the lentil-walnut mixture. Top with Pecorino or vegan Parm and bake until beautifully golden brown, about 30 minutes. Remove from oven and cool slightly, 5 to 10 minutes. Serve.