Vegetarian Moussaka
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 1 kg (2 lbs) of Bonduelle Grilled Eggplant
- 2.25 kg (5 lbs) of firm tofu
- 400 g (14 oz) of Arctic Gardens Diced Onions
- 60 ml (4 tbsp) of canola oil
- 11 g (2 tbsp) of ground cinnamon
- 7 g (1 tbsp) of nutmeg
- 60 g (2 oz) of tomato paste
- 1L (4 cups) of tomato sauce
- 1L (4 cups) of béchamel sauce
- 30 g (4 tbsp) of parmesan cheese, grated
- 400 g (14 oz) of mozzarella cheese, grated
- Salt and pepper to taste
Preparation
- Place eggplant on a baking sheet and thaw in fridge.
- Cut tofu into 5 cm (2 inch) cubes and finely chop in food processor.
- Sauté the onions, add the tofu and stir well. Add cinnamon, nutmeg, tomato paste, tomato sauce, salt and pepper.
- Simmer uncovered on low heat for 15 minutes. Tofu mixture must be an even consistency. Set aside.
- Arrange eggplant slices over the entire baking sheet.
- Cover the eggplant slices evenly with the tofu mixture, then spoon the béchamel sauce over the top.
- Sprinkle the top with mozzarella and parmesan cheeses.
- Bake in the oven for 20 minutes at 180°C (350°F).
