Sunday, April 23, 2006

Moussaka, Lentil Soup, Olive Bread, Mixed Greens Salad, Fava Beans

Dinner 4/23


Lentil Soup

Olive Bread

Mixed Greens Salad
(w/ Fig Vinaigrette and raw "feta" "cheese")

Fava Beans

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.

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