Vegetarian Moussaka

Ingredients (Serves 4 – 6)

3 medium eggplants
3 medium zucchini, cut lengthways
3 tablespoon flat leaf parsley, chopped
2 onions, sliced
1 clove garlic, crushed
1 tablespoon lemon thyme
½ teaspoon lemon zest
Sea salt and freshly ground black pepper
Extra virgin olive oil for frying

Béchamel
30g unsalted butter
60gm plain flour
1.5 cups milk
Sprinkle of nutmeg
Sea salt and white pepper

Crust
¾ cup grated parmesan
¼ cup fresh breadcrumbs
½ tablespoon lemon thyme, chopped

Method

Cut the eggplants into thick slices, about 1.5 – 2cm thick then sprinkle with a little salt and set aside for 30 minutes.

To make the béchamel sauce, melt the butter in a pot and then sprinkle the flour over it, stirring well to combine. Continue to cook for a little while until the flour colours slightly. Remove from the heat and pour the milk in slowly, whisking continuously to avoid lumps. Return to the stove and continue to cook until thickened, stirring occasionally. Add the nutmeg and seasoning and lay a piece of plastic wrap or kitchen paper directly on top of the sauce so that it doesn’t form a skin, set aside until needed. This should be a thick béchamel.

The vegetables need to be well cooked. Fry the zucchinis in batches until they’re just coloured. Pat the eggplants dry, drizzle a little oil into the frying pan and fry in batches; you may need to add a little extra oil every now and again. Barbecue the eggplant if you prefer to use less oil. Place the cooked eggplant onto kitchen paper so that some of the excess oil is absorbed, sprinkle with chopped parsley. Add the sliced onion to the pan, fry with the garlic, lemon thyme and lemon zest and cook until tender.

To make the Moussaka, spray an ovenproof dish with non-stick cooking spray or a little oil. Place a layer of eggplant on the bottom of the dish and then a layer of zucchini over this. Add a little onion and continue to alternate between eggplant, zucchini and onion finishing with a layer of eggplant. Pour the béchamel over the eggplant then mix the breadcrumbs with the grated parmesan and lemon thyme and generously sprinkle this over the top of the béchamel.
Bake in a pre-heated 200C oven for 30 minutes.

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About Kate Swaffer

SA 2017 Australian Of The Year PhD student, 2016, University of Wollongong Honorary Associate Fellow with the Faculty of Science, Medicine and Health, University of Wollongong; MSc (Dementia Care, 2014), BPsych, BA, Grad Dip Grief Counselling, Chef, Retired Nurse Author, Poet, International Speaker Activist for improving Aged and Dementia care Winner, University Of Wollongong Social Impact Award, 2016 Winner, International Dementia Leader, 2015 Winner, National Disability Award; Emerging Leader in Disability Awareness, 2015 SA Finalist, Australian Of The Year Awards 2016 Winner, Bethanie Education Medal, 2015 Wife, mother, friend Co-founder, Chair, Editor, Dementia Alliance International @DementiaAllianc Information: www.infodai.org Membership: www.joindai.org Board member, Alzheimer’s Disease International Chair, Alzheimer’s Australia Dementia Advisory Committee Co-chair, Alzheimer’s Australia Consumer’s Dementia Research Network Member, ICHOM International Dementia Working Group Member, GAP in Dementia Working group Member, CDPC Scientific Subcommittee Member, Dignity in Care Australia, Action Group Member, Dementia Friendly Working Group, AASA Honorary member, Kiama Dementia Advisory Group Author of books: "Love, Life, Loss, A Roller Coaster of Poetry" "What the hell happened to my brain?: Living beyond dementia" (available soon) Striving to be a better person, and to make the world a better place And, to be ... inspirational, loving and love life, be serious when I have to, always act courteously be conscientious, courageous, fun loving, and attentive to detail. be focused, try to live an extraordinary life, wear clean shoes, and to use my manners.
This entry was posted in Mains, Uncategorized, Vegetarian/Vegan. Bookmark the permalink.

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