So, Moussaka... rearranged. With a little too much free time on my hands yesterday I decided to make an individual portion of Moussaka... I've had this idea for a while (in the same vein as the inside/out Eggplant Parmesan from a while back). Just file this under "pictoral-evidence-if-we-ever-do-a-cookbook" ;)
You'll need about one cup of cooked rice pilaf. I added cinnamon, oregano, garlic, onion salt and pepper to the rice beforehand and mixed parsley, pine nuts and currants at the end.
You'll also need about 1 cup of bechamel sauce: 1 tbs soy marg, 1 1/2 tbs. flour cooked together for a few minutes to form a roux, then whisk in one cup of soy milk with 1/2 tsp of salt, until thickened. add white pepper and nutmeg to taste. Check for seasoning, keep warm.
For the Moussaka
Step one: Slice eggplant about 1/8" thick, salt the eggplant for about 30 minutes, rinse off/pat dry.
Step two: Put into smoker box for 10 minutes (I used cherry wood)
Step three: Brush the eggplant with olive oil and add salt and pepper to taste. Grill until almost cooked through (you'll be throwing it in the oven at the end)
Step four: Get a 4oz soup ladle and lay eggplant slices inside until inside surface is covered (3-4 pieces)
Step five: put rice pilaf mixture into ladle (don't overstuff), pushing down firmly
Step six: fold the flaps of the eggplant over, sealing the rice in.
Step seven: put a spatula on top of the ladle, invert, and transfer the eggplant to a sheet pan.
Step eight: Bake for 15 minutes at 350°F and serve with Bechamel sauce.