Six layer vegetarian moussaka
Chef
Theo Ioannou
Hospital
Southside Regional Medical Center
Cook time
50 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
4-5 large Yukon Gold potatoes
4 large eggplants
8 medium zucchini
6 large heirloom tomatoes
3 pounds edamame beans
2 pints cherry tomatoes
1 pound unsalted butter
1 pound flour
2 quarts milk
6 ounces Parmesan cheese, grated
6 ounces toasted, lightly salted pepitas
8 ounces fresh basil leaves
4 ounces extra virgin olive oil
2 ounces black, pink, and red crushed peppercorns
2 tablespoons sea salt
1 tablespoon dry oregano
1 teaspoon paprika
4 large eggplants
8 medium zucchini
6 large heirloom tomatoes
3 pounds edamame beans
2 pints cherry tomatoes
1 pound unsalted butter
1 pound flour
2 quarts milk
6 ounces Parmesan cheese, grated
6 ounces toasted, lightly salted pepitas
8 ounces fresh basil leaves
4 ounces extra virgin olive oil
2 ounces black, pink, and red crushed peppercorns
2 tablespoons sea salt
1 tablespoon dry oregano
1 teaspoon paprika
preparation
Instructions
1. Wash and slice the first four vegetables into 1/4 inch long slices. Lightly steam potatoes until al dente, approximately 3 minutes.
Lightly oil a 2-inch full hotel pan, layer potatoes and lightly sprinkle with salt, pepper, and dry oregano. Grill eggplant and zucchini slices on both sides until light gold in color and set aside. Layer eggplant and zucchini over potatoes, seasoning each layer with salt, pepper, and oregano. Continue layering with sliced tomatoes. Coarsely chop edamame in a food processor, season with salt and pepper. Layer edamame evenly over tomatoes and press firmly.
2. Melt 1 pound of butter, add flour and whisk vigorously over medium heat for six minutes. Add heated milk one-third at a time while whisking. Once thickened, add in Parmesan cheese and remove from heat. Pour béchamel over vegetables, top with a light sprinkling of Parmesan and paprika.
3. Bake at 350°F for 35 minutes; check the temperature should be 155°F. Hold for hot service at 145°F or higher.
4. Cut into 4x6 portions. Lightly sauté cherry tomatoes in olive oil. Blend pepitas coarsely. Plate one piece of moussaka, top with 2 to 3 cherry tomatoes, a sprinkle of pepitas, and a fresh basil leaf.
Lightly oil a 2-inch full hotel pan, layer potatoes and lightly sprinkle with salt, pepper, and dry oregano. Grill eggplant and zucchini slices on both sides until light gold in color and set aside. Layer eggplant and zucchini over potatoes, seasoning each layer with salt, pepper, and oregano. Continue layering with sliced tomatoes. Coarsely chop edamame in a food processor, season with salt and pepper. Layer edamame evenly over tomatoes and press firmly.
2. Melt 1 pound of butter, add flour and whisk vigorously over medium heat for six minutes. Add heated milk one-third at a time while whisking. Once thickened, add in Parmesan cheese and remove from heat. Pour béchamel over vegetables, top with a light sprinkling of Parmesan and paprika.
3. Bake at 350°F for 35 minutes; check the temperature should be 155°F. Hold for hot service at 145°F or higher.
4. Cut into 4x6 portions. Lightly sauté cherry tomatoes in olive oil. Blend pepitas coarsely. Plate one piece of moussaka, top with 2 to 3 cherry tomatoes, a sprinkle of pepitas, and a fresh basil leaf.
