Roasted Veggie Mousakka Recipe

vegetable mousakka on a tableIt’s hearty. It’s gooey. It’s packed full of protein and nutrients.

But most importantly, it’s perfect for fall!

Our Kardia Café chefs have done it again. They have so many delicious, healthy dishes, it’s hard to keep up. This one, however, is unforgettable.

Make it and see if you agree!

Note: You will need one large casserole dish to accommodate this amount of mousakka.

Ingredients

3 lbs eggplant
2 large russet potatoes
1/2 cup olive oil
2 cups small diced onion
1 cup small diced fresh tomato
1 cup small diced roasted red pepper
1 cup small chopped mushrooms
1 cup green beans, blanched and small diced
1 cup peeled and small diced turnips
1 tbsp minced garlic
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/2 cup veg stock
2 tbsp tomato paste
1/4 cup white wine
1/3 cup bread crumbs
Salt and pepper to taste
2 cups cheese sauce (recipe follows)

Cheese Sauce

1/4 cup olive oil
1/4 cup all-purpose flour
2 cups milk (may need more or less depending on moisture content of flour)
1 cup crumbled feta cheese
4 oz cream cheese
1 tsp lemon zest
1 tsp lemon juice
Salt and pepper to taste

Instructions

Preheat oven to 375.

Heat the olive oil in a large sauce pot over medium heat. Whisk in the flour and cook until slightly brown. Add the milk a little at a time whisking constantly to avoid lumps.
Let simmer for 3-4 minutes. Add the feta and cream cheese and stir to incorporate. Add the lemon zest and lemon juice. Season with salt and pepper. Set aside.

Peel the eggplant and slice in 1/4 inch thick slices. Drizzle them with olive oil, sprinkle salt and pepper and bake for 5-8 minutes until they start to get tender. Set aside.

Peel the potatoes and slice 1/8 inch thick. Drizzle with olive oil, sprinkle with salt and pepper and bake for 10-12 minutes until tender. Set aside.

Toss the mushrooms in olive oil, salt and pepper and roast for 10 minutes. Repeat with the green beans and turnips, roasting them all separately and until tender.

Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook until slightly brown, about 10 minutes. Add the garlic and cook another 2-3 minutes. Add the wine and reduce until mixture is almost dry. Add the vegetable stock, tomato paste, cloves, cinnamon, allspice, diced tomatoes and roasted red peppers. Add the mushrooms, green beans and turnips to the mixture when they finish roasting. Cook until thick, about 10 minutes. Season with salt and pepper.

In a large casserole dish, spread the bread crumbs over the bottom. Layer half of the eggplant over the bread crumbs. Top with 1/3 of the veggie mixture. Top half of the potatoes. Top with the half of the remaining veggie mixture. Top with the other half of the potatoes. Top with the remaining veggie mixture. Top with the remaining eggplant. Top with the cheese sauce.

Bake uncovered for 20-30 minutes.