Eggplant-Potato Moussaka with Pine Nut Cream

Dear Isa Chandra Moskowitz,

You are amazing. Your phenomenal recipes are a work of art. I have never been disappointed when trying to recreate something that you put out to the world. You are an inspiration and I love you.

Love,
Me

I had to try Isa's recipe for Moussaka when I saw it. The ingredients weren't over the top and it was packed full of fresh vegetables that I love. It also involves cooking with wine. Cooking with wine is one of my favorite things. A little for you...a little for me...

When I made this Moussaka (which is Greek, by the way), I paired it with the ever-delicious rosemary asparagus and some homemade kalamata olive bread. I was inclined to make the bread when our landlady brought over pounds and pounds of flour that she wasn't going to use. I made a loaf for us and a loaf for her.



Eggplant-Potato Moussaka with Pine Nut Cream
Prep time: 30 minutes
Cook time: 40 minutes

1 pound eggplant
1 pound zucchini
1 1/2 pounds potatoes
1/4 cup olive oil

Sauce:
1/4 cup olive oil
4 large shallots, thinly sliced (I used scallions because shallots aren't in season here)
3 garlic cloves, minced
2 15-oz cans crushed tomatoes (I had a 28-oz can on hand that worked marvelously)
1/3 cup vegetable broth or red wine (Really? Promise me you won't choose the vegetable broth over the wine...)
2 tsp dried oregano
1/4 tsp cinnamon
1 bay leaf
Salt

Pine Nut Cream
1 lb soft silken tofu
1/2 cup pine nuts, plus additional for garnish
3 tbsp lemon juice
1 tsp arrowroot powder (I used cornstarch)
1 clove garlic
Pinch of nutmeg
1 1/4 tsp salt
Pepper

1/2 cup breadcrumbs

1. Preheat the oven to 400° F. Lightly oil 3 baking sheets or shallow pans.

Prepare the vegetables

1. Wash the eggplant and zucchini, trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1/4-inch-thick slices. Rub the eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to drain. Briefly rinse with cold water and pat dry with a towel.

2. Place each vegetable on a seperate baking sheet. Distribute the 1/4 cup of oil among the three sheets and sprinkle with salt (except the eggplant, if salted already). Toss to coat the vegetables on each sheet, making sure each sheet is completely coated. Drizzle a little extra olive oil on the eggplant, as it has a slight tendancy to stick. Spread out the vegetables on each sheet; some overlapping is ok. Roast the pans of eggplant and zucchini for 15 minutes, or until tender. Roast the potatoes for about 20 to 22 minutes, until the edges are lightly browned. Allow the vegetables to cool.

While the vegetables are cooking, prepare the sauce

1. Combine the remaining 1/4 cup olive oil and garlic in a sauce pan. Heat over medium heat and let the garlic sizzle for about 30 seconds. Add the shallots and cook until soft and translucent, about 3 to 4 minutes. Add the wine and simmer until slightly reduced, another 3 minutes.

2. Add the crushed tomatoes, oregano, cinnamon, and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occassionally. The sauce should reduce slightly. Turn off the heat, remove the bay leaf, and adjust the salt.

Make the pine nut cream

1. In a food processor, blend the pine nuts and lemon juice, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the garlic, tofu, arrowroot (cornstarch), nutmeg, salt, and pepper. Blend until creamy and smooth.

2. Lightly oil a 9 X 13 inch pan. Spread 1/4 cup of sauce in the pan, then add successive layers in order of eggplant, potatoes, sauce, then half the breadcrumbs. Spread all the zucchini on top of this. Top with a final layer of each eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the pine nut cream over the entire top layer. Scatter a few pine nuts on top, if desired.

3. Bake for 35 to 40 minutes, until the top is lightly browned and a few cracks have formed in the topping. Allow to cool for 10 minutes before slicing and serving.

This has to be one of my favorite dishes yet. Cody didn't love it so much; he wasn't a fan of the pine nut cream. I have to be honest, the pine nut cream was so much like ricotta cheese, it was amazing. Well, for me anyways. He did, however, love the sauce. It was pretty fantastic. I think overall he was just turned off by the fact that this dish was nothing but vegetables and tofu. I can understand that...I guess. :)

The asparagus was delcious, as always, although it would have been better in the asparagus roaster constructed by CCC&E. The kalamata olive bread was ok. I'm going to have to figure out a way to make it a little lighter; it was pretty hard but the taste was great. Once I have that one worked to perfection, it'll be up!