Name: Eggplant Potato Moussaka with Pine Nut Cream
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Cuisine: greek
Ingredients: 1 lb eggplant; 1 lb zucchini; 1.5 lb russet potatoes ((using large, long potatoes works perfectly in this recipe)); 0.25 cup olive oil; 0.25 cup olive oil; 4 pc shallots (sliced thin); 3 clove garlic cloves (minced); 0.33 cup vegetable broth (or red wine); 30 oz crushed tomatoes (with juice); 2 tsp dried oregano; 0.25 tsp ground cinnamon; 1 pc bay leaf; null null salt (to taste); 1 lb soft tofu; 0.5 cup pine nuts; 3 tbsp lemon juice; 1 tsp arrowroot powder; 1 clove garlic cloves; null null ground nutmeg (pinch); 1.25 tsp salt (or to taste); null null white pepper (to taste); 0.5 cup breadcrumbs; null null pine nuts (extra for garnish (optional))

Instructions

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1

Preheat oven to 400°F (200°C). Lightly oil three baking sheets or shallow pans.
2

Wash and trim eggplant (1 lb) and zucchini (1 lb). Peel russet potatoes (1.5 lb). Slice eggplant (1 lb), zucchini (1 lb), and russet potatoes (1.5 lb) lengthwise into approximately 0.25 inch thick slices. Rub [eggplant] slices with [salt] and let sit in a colander for 15 minutes, then rinse and squeeze out excess water.
3

Line 3 baking sheets with parchment paper. Arrange each vegetable on a separate sheet. Drizzle olive oil (0.25 cup) over the vegetables and sprinkle with [salt] (excluding pre-salted [eggplant]). Toss to coat. Roast [zucchini] and [eggplant] for 15 minutes. Roast [potatoes] for 22 minutes until lightly browned. Cool.
4

While vegetables roast, make the tomato sauce. In a large pot, heat olive oil (0.25 cup). Sizzle garlic (3 clove) for 30 seconds, then add shallots (4 pc) and cook for 3-4 minutes until translucent. Add vegetable broth (0.33 cup) and simmer for 3 minutes until reduced. Stir in crushed tomatoes (30 oz), dried oregano (2 tsp), ground cinnamon (0.25 tsp), and bay leaf (1 pc). Partially cover and simmer for 12-14 minutes, stirring occasionally. Remove [bay leaf] and adjust [salt].
5

In a food processor, blend pine nuts (0.5 cup) and lemon juice (3 tbsp) into a creamy paste. Add soft tofu (1 lb), garlic (1 clove), arrowroot powder (1 tsp), [pinch ground nutmeg], salt (1.25 tsp), and [white pepper]. Blend until smooth.
6

Lightly oil a 9x13 inch pan. Preheat oven to 400°F (200°C). Spread 0.25 cup of sauce. Layer with [eggplant], [potatoes], sauce, and half of the breadcrumbs (0.5 cup). Top with [zucchini], then another layer of [eggplant], [potatoes], sauce, and remaining [breadcrumbs]. Spread [pine nut topping] evenly over the top, smoothing any uneven spots. Optionally, scatter [extra pine nuts for garnish (optional)]. Bake for 35-40 minutes until lightly browned. Cool for 10 minutes before serving.