Vegetarian Quinoa Moussaka
What do we need:
- 1 small (1/2 lb) eggplant, thinly sliced into about 1/4-inch rounds
- Olive oil
- Salt and pepper
- 1/4 c quinoa
- 2 tsp olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 c tomato sauce
- 1/4 tsp dried oregano
- 1/4 tsp dried mint
- Pinch allspice
- Salt and pepper
- 1 TB unsalted butter
- 2 TB all-purpose flour
- 3/4 c milk (low-fat or fat-free is fine)
- 1 egg yolk
- Pinch nutmeg
- Salt and Pepper
- 1-2 TB grated Kefalotiri cheese (you can use Pecorino Romano cheese if you can’t find Kefalotiri)
- 16 oz gratin dish
- Preheat broiler.
- Arrange sliced eggplant in a single layer on a baking sheet; brush both sides with olive oil and sprinkle with salt and pepper.
- Broil for 3-8 minutes on each side, until the eggplant is tender and golden.
For quinoa/tomato layer:
- Soak quinoa in cold water for 15 minutes.
- Strain it through a fine mesh sieve, then thoroughly rinse it under cold running water.
- Heat 2 tsp oil in a small/medium saucepan with a lid over medium to medium-low heat; add onion and sauté until softened, about 5 minutes.
- Add garlic and sauté another 30 seconds.
- Transfer the rinsed quinoa, 1/2 c water, and a pinch of salt to the saucepan with the onion/garlic mixture.
- Bring to a boil over medium heat with the lid off; once it boils, give it a stir, cover it, and turn heat down to a gentle simmer.
- Cook 14 minutes, turn the heat off, and let it sit with the lid on for 5 minutes before fluffing with a fork.
- Stir tomato sauce, oregano, mint, and a pinch of allspice into quinoa.
- Taste and season with salt and pepper as desired.
- Warm the milk in a small saucepan over low heat.
- In a separate small saucepan over medium-low heat, melt butter, then whisk in flour and cook 30 seconds to 1 minute.
- Slowly whisk in warm milk and cook until smooth, about 1 minute; turn off heat and whisk in a pinch of nutmeg, salt, and pepper.
- Slowly whisk 1/4 c of the béchamel sauce into the egg yolk, only adding a little at a time.
- Add egg yolk mixture to the saucepan with the rest of the béchamel, turn the heat on low, and cook 1-2 minutes until thickened.
Source: An Edible Mosaic
- Preheat oven to 350F.
- Arrange half of the eggplant in the bottom of a 16 oz gratin dish; spread the quinoa/tomato mixture evenly on top of the eggplant.
- Arrange the remaining eggplant on top of the quinoa/tomato mixture; pour the béchamel on top and sprinkle on the grated cheese.
- Bake about 35 minutes, or until light golden brown on top.
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