Moussaka

I’ve always loved Moussaka, and this recipe of mine is SO yummy that I have a hard time not eating 1/4 of the pan… It’s a recipe that takes time to prepare, so make sure you’ve got some time in the afternoon to do so. This recipe freezes well, so preparing a double batch with some to freeze for baking up later is a great time-saving idea. I hope your family enjoys this as much as mine does! <3

As this recipe is complex I will list ingredients needed per layer.

Total ingredients needed for layers 1 & 4:

• 1 jar ‘7 vegetable primavera’ (650mL)
• 4-6 med-large tomatoes

Ingredients needed for layer 2:

• 3 medium eggplant
• 1 tsp pink himalayan salt
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 2 tsp black pepper
• 1 1/2 tsp allspice
• 1 1/2 tsp cinnamon
• 1/2 cup coconut sugar

Ingredients needed for layer 3:

• 1 container cremini mushrooms (454g)
• 1/2 medium onion
• 2 cups cooked brown basmati rice
• 1/2 tsp garlic powder
• 1/2 tsp pink himalayan salt
• 1 Tbsp coconut oil
• 1 package veggie ground round (Optional)

Ingredients needed for layer 5:

• 8 medium yellow potatoes
• 6 cloves garlic
• 1 container unsweetened coconut yogurt (440g)
• 1/4 tsp allspice

Pre-heat oven to 375F.

Layer 1: In a 9 x 13 deep-dish pan (glass or corningware), pour half of the jar of primavera to lightly cover the bottom of the dish. Wash and slice half of the tomatoes (thicker slices make for a yummier textured dish), then place them over top the sauce covering the bottom of the dish.

*Time saving tip: Before preparing second layer, put brown basmati rice on to cook as per cooking instructions on bag.

Layer 2: Warm a large non-stick skillet (I use ceramic). Take a peeler and remove 1 inch strips of eggplant skin around entire eggplant, leaving only thin (1/4″) strips remaining. Slice eggplants into 1/2″ rounds, and then dice into 1/4-1/2″ cubes. Add to warmed skillet (no oil needed here). Sprinkle salt over eggplant and stir, this will help to remove moisture from the eggplant. Add garlic powder, onion powder, pepper, allspice, and cinnamon. Brown mixture until soft (mixture will clump together when stirring).  Add in coconut sugar and stir until evenly covered. Remove mixture from heat and add over top tomatoes in the dish.

Layer 3: Dice onion and cremini mushrooms, add into skillet with coconut oil and brown. Add cooked rice, garlic powder, and salt. Cook mixture until rice is a little browned and slightly crispy, then add to dish covering over the eggplant mixture. (Note: Optional ingredient here is veggie ground round – this is NOT needed to make the dish a hit – however, if you have picky eaters who are used to the beef texture being in this dish you may add in at same time as rice for additional texture. Veggie ground round is not considered a ‘whole food’.)

Layer 4: Pour remaining primavera sauce over rice/mushroom mixture, add remaining slices of tomato to cover sauce.

Layer 5: In a medium-large pot, add peeled garlic and peeled/diced potatoes, cover with water and bring to a boil. Boil potatoes 10 minutes and drain water. Add entire container of unsweetened coconut yogurt to pot and mash/whip potatoes until smooth. Spread evenly over top dish to make the final layer to your Moussaka (a spatula works well here if you want to add fancy texture for a nice presentation).

Sprinkle the potato mixture with allspice as the final touch before placing in the oven to bake for 45 minutes, or until top edges of the Moussaka are slightly browned. Remove from oven and let cool 15 minutes before serving. Garnish servings with tomato slices and your choice of green! (Mint, baby kale, and/or chives all work nicely). Enjoy!