Recipe: Vegetarian Moussaka

VEGETARIAN MOUSSAKA

3 pounds eggplant (2 large or 3 medium)
2 teaspoons kosher salt, to taste
3 tablespoons butter
1/4 cup flour
3 cups milk
1/2 teaspoon ground black pepper, to taste
1-1/2 pounds potatoes
3 tablespoons olive oil, or as needed
1 cup minced onion
1 1/2 teaspoons minced garlic
2 cups chopped plum tomatoes
1 cup dry white wine
6 cups Vegetable Broth (page 65)
2 cups crumbled seitan*
1/3 cup dark raisins
1/4 cup toasted pine nuts
2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped thyme
2 teaspoons chopped oregano
1 teaspoons ground cinnamon
2 egg yolks, beaten

Peel and slice the eggplant about 1/4-inch thick. Place in a colander, sprinkle liberally with kosher salt, and let rest until the salt begins to draw out some of the liquid, about 20 minutes. Rinse the eggplant thoroughly, let drain, and blot dry. (See note "Preparing Eggplant for Cooking," below.)

While the eggplant is draining, prepare a white sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir well to make a smooth paste. Continue to cook, stirring frequently, until the mixture has a light blond color, 5 to 6 minutes. Add the milk gradually, whisking as you add it, until it is all incorporated and the sauce is smooth. Simmer over medium-low to low heat until the sauce is thick and smooth. Taste and adjust the seasoning with salt and pepper. Remove from the heat and reserve.

Put the potatoes in a pot and add enough water to cover them; bring to a simmer over medium high heat. Simmer until a skewer or paring knife can be easily inserted about halfway into the potato, about 20 minutes. Drain the potatoes and set aside until they are cool enough to handle. Remove the skin and slice the potatoes into 1/4-inch-thick rounds; set aside.

Heat 2 tablespoons oil in a skillet over medium high heat. Add the eggplant slices in batches (do not allow the slices to touch or pile up on top of each other). Fry on the first side until a light golden brown, about 2 minutes. Turn and fry on the second side until golden brown, another 2 minutes. As the slices are cooked, remove them to a paper lined pan to absorb any excess oil. Add more oil to the pan as necessary as you fry the eggplant. Continue to fry until all of the slices are done. Set aside.

In the same pan, heat enough of the oil to generously coat the pan until the oil shimmers. Add the onion and saut , stirring frequently, until golden brown, about 10 to 12 minutes. Add the garlic and continue to saut , stirring frequently, until there is a good aroma from the garlic, another 1 or 2 minutes. Add the tomatoes and cook over medium heat, stirring from time to time, until the tomatoes have a rich aroma and turn a deep rust color, 5 to 6 minutes. Add the wine and broth and simmer until the liquid reduces by about half. Add the crumbled seitan and continue to cook just until evenly moistened and heated through, about 2 minutes. Stir in the raisins, pine nuts, parsley, thyme, oregano, and cinnamon. Taste the mixture and adjust as necessary with salt and pepper. Preheat the oven to 350 F.

To assemble the Moussaka, brush a casserole or baking dish with oil. Add a thin layer of the seitan mixture, followed by a layer of potatoes, then another thin layer of the seitan mixture, followed by a layer of eggplant. Continue to layer in this sequence until you have used all of the ingredients, ending with a layer of the seitan.

Blend the egg yolks into the white sauce and pour in an even layer over the top of the moussaka. Bake until the potatoes are very tender and easy to pierce with the tip of a paring knife, 1 to 1-1/4 hours. (Cover the moussaka loosely with foil if the top layer is browning too quickly.) Remove the moussaka from the oven and let it rest for 15 minutes before slicing and serving.

PREPARING EGGPLANT FOR COOKING:
Many recipes instruct you to salt eggplant before you cook it. Some say this step is necessary because it draws out any bitterness in the eggplant. We think it's a good idea, even if the eggplant isn't large or bitter. Drawing out some of the moisture in eggplant collapses the vegetable a little, so it doesn't act as much like a sponge for oil when you fry it. Peel the eggplant if you wish and slice the eggplant to the required thickness. Place the slices in a colander and put the colander in a large bowl. Sprinkle the slices liberally with kosher salt and let them rest until the salt begins to draw moisture to the surface, about 20 minutes. Rinse the eggplant thoroughly, let drain, and blot dry.

*Seitan is a protein-rich food made from wheat, with a dense, meaty texture that makes it an ideal vegetarian substitute in traditionally meat-based dishes. You can find it in the produce section of many larger supermarkets, or in natural or health food stores.

Makes 8 servings
Source: The Culinary Institute Of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World's Premier Culinary College