Journal / Meatless / Spring

Mini Potato and Eggplant Moussaka


Serves 12

What You Need:
3 medium Eggplants
Morton Table Salt
2 lb. Idaho Potatoes, peeled
5 Tbsp. Wesson Vegetable Oil, divided
2 Yellow Onions, finely chopped
3 cloves Garlic, crushed
1/3 cup red wine (optional)
½ (28 oz.) can Hunt’s Crushed Tomatoes
2 Tbsp. Tomato Paste
3 Tbsp. chopped Parsley
1 tsp. Earth’s Pride All Natural Cinnamon
½ tsp. Earth’s Pride All Natural Cumin
½ tsp. Allspice
Salt and Ground Black Pepper, to taste
2 (15.5 oz.) cans Goya Chickpeas, drained, fork-mashed
Bechemel Sauce (recipe below)

Make It:
1. Cut eggplants in half, then into slices ¼” thick, discarding ends. Arrange on baking sheets, brush with 1½ Tbsp. oil and season with salt and pepper.
2. Working in batches if necessary, broil eggplant on HIGH until brown and tender, about 5 min. Turn slices, brush with more oil and brown second side. Remove to paper towels and set aside.
3. Boil potatoes in a large pot of salted water until firm-tender, about 15 to 20 min. Drain and cut into ¼” slices. Set aside.
4. Preheat oven to 400˚. Heat 2 Tbsp. oil in large sauté pan over medium-high. Add onions and garlic; cook until translucent, about 6 min.
5. Add wine (if using) and cook, stirring, until half-evaporated.
6. Stir in tomatoes, tomato paste, parsley, spices and chickpeas. Reduce heat to simmer. Cook 15 minutes, stirring occasionally.
7. Line eight 8 oz. soufflé dishes with half of eggplant, overlapping pieces slightly.
8. Top with half of chickpea mixture, divided equally, then the remaining eggplant topped with the last of the chickpea mixture. Top each ramekin with a thick layer of béchamel sauce.
9. Place ramekins on baking sheet. Bake until golden-brown and bubbly, about 25 to 30 minutes. Cool 5 minutes on rack before serving.

Béchamel Sauce

What You Need:
1 cup (2 sticks) Wellsley Farms Unsalted Butter
1 cup Gold Medal All Purpose Flour
4 cups Whole Milk, warmed in microwave
8 Eggs, yolks only*
½ cup Bertozzi Grated Parmesan Cheese
Pinch of ground nutmeg

Make It:
1. Melt butter over medium-low heat in medium saucepan. Whisk in flour and cook, stirring occasionally, for 1 minute.
2. Whisking continuously, slowly add warm milk, pouring in a continuous stream.
3. Cook, stirring to prevent burning, until mixture begins to thicken, about 10 minutes.
4. Lightly beat yolks with fork and pour into a small, heat-resistant bowl. Whisking continuously, pour in ½ cup of hot mixture from pan; beat until just combined.
5. Pour egg mixture into saucepan, whisking until well-combined. Cook on low, stirring occasionally, until sauce is rich and thick, about 3 to 5 minutes. Remove from heat, stir in Parmesan and nutmeg and let sit 3 minutes.

*Egg whites are great to have on hand for meringues, soufflés and other recipes. Store in a tightly lidded container for up to 4 days in the fridge or freeze them for up to a year.