Recipe: Vegetable Moussaka with Tofu Topping (food processor)

VEGETABLE MOUSSAKA

2 medium-size eggplants
Salt
1 medium onion, minced
1 clove garlic, minced
1 (19 oz.) can chickpeas, drained
1 (28 oz.) can tomatoes
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground cinnamon
1/2 tsp. ground black pepper
1 tbsp. grated Parmesan cheese or dry bread crumbs
FOR THE TOPPING:
1 pound tofu
1 medium onion, quartered
2 egg whites
Pinch ground nutmeg

TO PREPARE THE EGGPLANT:
Slice eggplants lengthwise into 1/4-inch slices: sprinkle with a little salt. Let drain in colander for 30 minutes. Place slices on greased baking sheets.

Bake in a 350 degree F oven for 15 minutes. Turn and bake a further 15 minutes.

In nonstick pan, cook minced onion and garlic, stirring for 2 minutes. Add chick peas, mashing slightly. Stir in tomatoes, oregano, basil, cinnamon, pepper and a little salt. Bring to boil. Reduce to simmer, cook uncovered for 20 minutes, stirring occasionally.

Process in food processor until mixture resembles coarse meal.

Lightly spray a 13x9-inch baking pan with non-stick cooking spray. Layer half the eggplant, then all the chickpea mixture, a little Parmesan or bread crumbs, then the remaining eggplant.

TO PREPARE THE TOPPING:
In food processor, puree tofu, quartered onion, egg whites and nutmeg. Spread over Moussaka. Sprinkle top with a little Parmesan (I used bread crumbs seasoned with a little oregano and pepper instead).

Bake in a 350 degree F oven for 30 minutes.

Makes 8 servings
Adapted from source: Michelle Leberte, 1996