Roasted Mushroom Aubergine Moussaka Recipes

MOUSSAKA WITH ROASTED MUSHROOMS

Steps:

• Heat oven to 450 degrees with racks positioned in the middle and lower third. Slice eggplants lengthwise, about 1/3 inch thick. Line 2 baking sheets with foil and brush foil with olive oil. Place slices on the foil, season to taste with salt, and brush with olive oil. Place in oven and roast until soft and browned in spots, about 20 minutes, switching the pans top to bottom after 10 minutes. When done slices will look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from oven and carefully fold foil up over eggplant to make a foil packet, taking care not to burn yourself. It doesn't matter if the eggplant slices pile onto each other. Crimp edges of foil so that eggplant is sealed in the packet and leave to steam inside foil for 20 to 30 minutes.
• Meanwhile make the meat and tomato filling. In a large, deep skillet or casserole heat olive oil over medium heat and add onions. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and raise heat to medium-high. Stir in ground beef or lamb and brown for about 3 minutes. Stir in roasted mushroom mix, tomatoes, paprika, cinnamon, allspice, cloves, sugar, bay leaf, salt and enough water to barely cover meat. Bring to a simmer, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally. The mixture should be thick and very fragrant. Cook uncovered for another 5 to 10 minutes, until liquid in pan is just about gone. Remove bay leaf, taste and add salt and pepper, and remove from heat. Allow mixture to cooled slightly, then stir in 1 beaten egg and parsley.
• Heat oven to 350 degrees. Oil a 3-quart baking dish or gratin dish. Make an even layer of half the eggplant slices over the bottom, and spread all of meat sauce on top in one layer. Top with remaining eggplant. Bake for 30 minutes.
• Meanwhile, beat together eggs and yogurt, season with salt (about 1/2 teaspoon) and stir in pepper and paprika. Pour over top of moussaka, scraping out every last drop with a rubber spatula. Sprinkle grated cheese evenly over the top. Return to oven and bake for another 25 to 30 minutes, until puffed and golden. Serve warm.

ROASTED MUSHROOM & AUBERGINE MOUSSAKA

Steps:

• Preheat your oven to 190℃/gas 5. Halve the onions then peel and chop through the root into thin wedges. Scrub eht potatoes and chop into bite-sized pieces - not too large, so they cook in time. Toss both onion and potato in a large roasting tim in 2 tbsp olive oil. Season and roast for 10 mins, while you continue.
• Clean and quarter the mushrooms. Chop the aubergine into 1cm discs, then chop the discs in half. Halve the cherry tomatoes, unless, very small, then leave them whole.
• Toss the aubergine, mushrooms and cherry tomatoes into the roasting tin, with a splash more oil. Roast it all for 10 mins.
• Peel and finely chop or grate the garlic. Roughly chop 1 good tablespoon of oregano leaves. Shred a tsp of mint leaves.
• After 10 mins, toss the veg with the garlic, chopped oregano, mint and cinnamon. Roast for 10 mins.
• In a bowl, whisk the eggs together with a fork, then stir in the yoghurt and the nutmeg.
• Toss the roasting veg with the tinned tomatoes and roast for 5 more mins, then check the seasoning before transferring it all to a reasonably snug-fitting baking dish. Spread the yogurt mix over the top, sprinkle with the cheese and bake for approx 3--45 mins, until the top is golden and just set - this will depend a lot on your oven and dish.
• Shred a little more mint, approx 1 tsp. Peel long ribbons of courgette, working down and round, stopping when you reach the seedy middle. Just before serving, toss the courgette and mint with a handful of salad leaves to your liking, a squeeze of lemon, pinch of salt and a little olive oil to taste. Serve with the moussaka.

MUSHROOM MOUSSAKA

Steps:

• Salt the eggplant lightly and bake on an oiled cookie sheet at 350 degrees for 15 minutes or until tender.
• Saute the mushrooms in the 3 tbps. of butter along with the onions and garlic.
• Add the tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and wine. Simmer until the liquid is absorbed.
• Add the bread crumbs, parmesan and beaten eggs. Remove from heat.
• Make a white sauce. Melt the 1/2 cup of butter over a low flame. Whisk in the flour. Then whisk in the milk. Keep whisking until thick.
• Beat in the egg yolks.
• Butter a large casserole dish. Cover the bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce. Sprinkle with bread crumbs and extra grated cheese if desired.
• Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer.