Dairy-Free Eggplant Moussaka

Instructions

1. 1Preheat your oven to 190°C. Slice the 2 large eggplants lengthwise into about 0.64 cm thick slices. Place the eggplant slices on baking sheets, brush them with 0.5 cup of olive oil, and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bake for 20 minutes, flipping the slices halfway through, until they are softened.
2. 2While the eggplant bakes, prepare the meat sauce. In a large skillet, heat 0.5 cup of olive oil over medium heat. Add the about 450 g of ground lamb and cook, breaking it up with a spoon, until it is browned all over. Drain any excess grease from the skillet. Add the 1 large onion, chopped, and the 3 cloves of garlic, minced, to the skillet with the lamb. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir the about 790 g of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 0.5 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the skillet with the lamb and vegetables. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4While the meat sauce simmers, make the dairy-free bechamel sauce. In a medium saucepan, heat 0.5 cup of olive oil over medium heat. Whisk in the 0.5 cup of all-purpose flour and cook for 1-2 minutes, whisking constantly, until the mixture is smooth and lightly golden.
5. 5Gradually whisk in the 4 cups of plant-based milk, adding a little at a time to prevent lumps, until the sauce is completely smooth. Increase the heat to medium-high and bring the sauce to a gentle simmer, whisking constantly. Cook for 5-7 minutes, stirring all the time, until the sauce has thickened enough to coat the back of a spoon. Remove the saucepan from the heat and stir in the 0.25 teaspoon of nutmeg.
6. 6Assemble the moussaka in an approximately 23 × 33 cm baking dish. Spread about one-third of the meat sauce evenly over the bottom of the dish. Arrange a layer of the baked eggplant slices over the meat sauce. Spoon about half of the bechamel sauce over the eggplant layer. Repeat the layers: another third of the meat sauce, the remaining eggplant slices, and then the remaining half of the bechamel sauce. Finish with the remaining meat sauce on top.
7. 7Bake the moussaka in the preheated oven at 190°C for 30-40 minutes. The top should be golden brown and the sauce should be bubbly around the edges.
8. 8Let the moussaka cool for at least 10 minutes before serving. This allows the layers to set, making it easier to cut and serve.

Substitutions

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