Vegetarian

Eggplant-Potato Moussaka w/ Pine Nut Cream is for Dinner.

Eggplant-Potato Moussaka w/ Pine Nut Cream takes 40 minutes to prepare.

Eggplant-Potato Moussaka w/ Pine Nut Cream takes 40 minutes to cook.

Eggplant-Potato Moussaka w/ Pine Nut Cream makes 8 servings.

The ingredients for Eggplant-Potato Moussaka w/ Pine Nut Cream are:

Vegetable layer:
1 lb eggplant
1 lb zucchini
1 1/2 lbs russet or baking potatoes
1/4 cup olive oil

Sauce:
1/4 cup olive oil
4 large shallots, thinly sliced
3 cloves of garlic, minced
1/3 cup vegetable broth
2 (15-ounce) cans of crushed tomatoes, with juice
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1 bay leaf
salt

Pine Nut Cream:
1 lb soft silken tofu
1/2 cup pine nuts
3 tablespoons lemon juice
1 teaspoon arrowroot powder
1 clove garlic
Pinch of freshly grated nutmeg
1 1/4 teaspoons salt
pepper

1/2 cup dry, fine white bread crumbs

Here is how you make Eggplant-Potato Moussaka w/ Pine Nut Cream:

Serving Size:?6-8 servingsPreheat oven to 400F. Lightly oil three 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 into 1/4-in lengthwise slices. 2. Rub the eggplant slices with a little salt and set aside in colander for about 15 mins to drain. Rinse eggplant slices with cold water and pat dry.3. Place vegetables on separate baking sheets. Distribute the 1/4 cup of oil among the three sheets. Sprinkle the potatoes and zucchini with salt. Toss around vegetables on the oiled sheets/pans in order to coat them with oil. Drizzle a little extra oil on eggplants.4. Roast the 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.5. Keep the oven on at 400F to finish baking moussaka later.While the vegetables are cooking, prepare the tomato sauce:1. Combine the remaining 1/4 cup olive oil and minced garlic in a large sauce pan. Heat over medium heat and let garlic sizzle for 30 seconds.2. Add the shallots and cook until soft, about 3 to 4 minutes. 3. Add the vegetable broth and simmer for 3 minutes.4. Add the tomatoes, oregano, cinnamon, and bay leaf. Partially cover the pot and simmer over medium-low heat for 12 to 14 minutes. 5. Turn off the heat, remove the bay leaf, and add salt if needed.Make the pine nut cream:1. In a food processor or blender, mix the pine nuts and lemon juice until a creamy paste forms. 2. Add the tofu, garlic, arrowroot, nutmeg, salt, and pepper. Blend until cream and smooth.Finish the moussaka:1. Lightly oil a 9x13-inch pan. Spread 1/4 cup of sauce on the pan.2. Add successive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Spread the pine nut cream over the entire top layer. Optional: scatter a few pine nuts on top.3. Bake for 35 to 40 minutes at 400F, until the top is lightly browned.4. Allow to cool 10 minutes before slicing and serving.

The nutritional information for Eggplant-Potato Moussaka w/ Pine Nut Cream is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 391.1

• Total Fat: 21.9 g
• Cholesterol: 0.0 mg
• Sodium: 825.5 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 8.1 g
• Protein: 10.1 g

The dietary needs meet for Eggplant-Potato Moussaka w/ Pine Nut Cream is Vegan