Egyptian Eggplant Moussaka

Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with
diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft veggies.

Egyptian Eggplant Moussaka [Vegan]

Ingredients

For the Tomato Sauce:

• 1 teaspoon olive oil
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 1 15 ounce can diced tomatoes
• 1 teaspoon salt
• 1 teaspoon crushed coriander seeds
• 1 teaspoon fresh thyme

Veggies:

• 3/4 large eggplant (Cut into medallions)

For the Mushroom + Veggie Saute:

• 2 cups diced mushrooms
• 1 diced red bell pepper
• 2 cloves minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed coriander
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• Currants or golden raisins

For the Yogurt Sauce:

• 2 tablespoons plain unsweetened vegan yogurt
• 1 tablespoon chopped fresh basil
• 1 tablespoon tahini
• 1/2 teaspoon maple syrup
• Salt to taste

Preparation

1. Preheat oven to 400°F. Line a large baking sheet with silicone baking mat or parchment paper. Evenly place sliced eggplant on baking sheet. Drizzle over a bit of olive oil and bake for 20 min. or until light golden brown.
2. While eggplant is baking, heat a large skillet over medium-high. Add olive oil and heat till shimmering. Saute garlic for a few seconds, then add tomato paste and spices. Stir and cook for 1 min. to toast a bit.
3. Pour in diced tomatoes and fresh thyme. Bring sauce to a low boil, reduce heat to medium-low, cover, and let simmer for 15-20 min. while preparing the rest.
4. In a medium skillet, heat a bit of olive oil. Add garlic, mushrooms, and bell pepper. Saute for 5-6 min. or until mushrooms have lost most of their moisture and bell pepper is soft. Add spices and cook for 2 min. more. Set aside.
5. Assemble: In a casserole dish or deep baking dish spread 1 heaping spoonful of tomato sauce. Array a few eggplant slices to cover the bottom of the dish. Spoon on veggies, follow with more sauce and a sprinkle of currants. Repeat a few times until ingredients are used up. Bake for 15 min. or until heated through and the sauce has caramelized a bit on the sides.
6. While mousakka is baking prepare the sauce. Whisk together all ingredients in a small bowl.
7. Serve by dishing up a bit of the mousakka, spoon over yogurt sauce, and garnish with chopped fresh basil. Enjoy!

https://www.onegreenplanet.org/vegan-recipe/egyptian-eggplant-moussaka-vegan/