The mushrooms, onions, eggplants and jalapenos make this a veggie-loaded version of the classic Greek dish. Great for a company meal!
Serves 8.
Ingredients:
- 3 Tbsp olive oil (divided use)
- 1 large or 2 medium eggplants, peeled, cut in 1/2 inch cubes (6-7 cups)
- 1 medium zucchini, cut in 1/2 inch cubes (1-2 cups)
- 1 1/2 c fresh mushrooms, chopped
- 1 small jalapeno pepper, minced
- 2 c onion, chopped (divided use)
- 1 tsp coarse salt
- 1/2 c dry bread crumbs
- 2 cloves garlic, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1 tsp dry mint leaves
- 3-4 Roma tomatoes, chopped
- 6 oz pure grape juice (or use red wine)
- 1-14 oz can tomato sauce
Béchamel Sauce:
- 1 stick margarine or butter
- 1/2 c all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 4 c plain soy milk or dairy milk
- grated nutmeg
- 3 egg yolks, beaten
- 1 c chopped parsley
- 8 oz crumbled feta cheese
Directions:
- Put 2 tablespoons of the olive oil in large wok or skillet over medium high heat. Add eggplant, zucchini, mushrooms, jalapenos and one cup of the onion; stir fry for 6 minutes.
- Add coarse salt. Continue to stir fry until vegetables look nearly tender. Stir in the bread crumbs. Set aside.
Tomato Sauce:
- In medium saucepan, heat remaining tablespoon of olive oil. Add remaining cup of onion and garlic and stir occasionally for 5 minutes until the onion is soft.
- Add cinnamon, allspice and mint. Stir and heat 1 minute.
- Add tomatoes and grape juice and simmer 5 minutes. Stir in the tomato sauce. Simmer another 5 minutes.
Béchamel Sauce:
- Melt margarine. Add flour and stir until bubbly.
- Add salt, pepper, and soy milk.
- Stir often over low heat until it reaches simmering. Allow to simmer 1 minute. Add nutmeg and egg yolks. Stir well and set aside.
Assembly:
- Preheat oven to 350 degrees F. Oil a 13 x 9 x 2 inch baking pan.
- Add the layer of vegetables. Sprinkle with crumbled feta cheese.
- Add a layer of tomato sauce. Sprinkle with a layer of parsley.
- Finish with a layer of Béchamel sauce.
- Bake one hour. Allow to cool at least 30 minutes before serving. This step is necessary for it to set up; otherwise it will be too runny.