Mushroom Moussaka (version II)
1/2 cup garbanzo flour
Mix the garbanzo flour, garlic powder, 1 teaspoon oregano, and 1/2 teaspoon salt. Set aside.
1 teaspoon garlic powder
4 teaspoons dried oregano
1 tablespoon sea salt
1 1/4 cups unbleached flour
1 tablespoon gluten flour
1 medium or
5 1/2 cups water
cooking oil for sautéing or broiling the eggplant
2 cups cashew nuts
1 tablespoon dried basil
1 3/4 teaspoons black pepper
2 tablespoons minced garlic
1 tablespoon olive oil or sesame oil
1 quart sliced fresh mushrooms
2 cups sliced onions
1 cup bulgur
Mix 1/4 cup unbleached flour with the gluten flour and 1/2 teaspoon salt. Set aside.
Slice the eggplant into 1/4-inch slices; you should get about 24 slices. Pour 1 1/2 cups of water into a bowl. Dip the eggplant into the gluten flour mixture, then into the water, and finally into the garbanzo flour mixture. Broil or sauté the eggplant slices on both sides. (If you are broiling them, lightly oil a baking sheet to prevent the eggplant from sticking; if you are sautéing them, use only a small amount of oil and a fairly high heat.) Set aside.
Blend the cashews and 1 cup of water into a smooth cream. Add 2 cups more water, the basil, 1 teaspoon pepper, 1 teaspoon salt, and 1 tablespoon each of oregano and minced garlic. Then bring these ingredients to a simmer, stirring constantly.
Mix the remaining cup of flour with 1 cup of water. Add this to the cashew mixture and cook until the sauce thickens. Set aside.
Heat 1 tablespoon of olive oil in a saucepan. Sauté the mushrooms, onions, and remaining tablespoon of garlic, teaspoon of salt, and 3/4 teaspoon of pepper. Cook until the vegetables are soft. Add the vegetables to the cashew sauce and set aside.
Bring 2 cups of water to a simmer and add the bulgur. Cook, covered, for 5 minutes. Uncover and let stand. (The bulgur should be cooked and dry; there should be no excess moisture in the pan.)
Lightly oil a baking dish. Spread the bulgur evenly on the bottom of the dish. Pour 2 cups of sauce over the bulgur. Layer half of the eggplant on the sauce. Add 1 1/2 cups of sauce and layer the remaining eggplant slices. Finally, add another 1 1/2 cups of sauce. (You should have plenty of sauce left over.) Bake the moussaka at 350 degrees F for about 1 hour. Serve with a rice pilaf.
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