Name: Mediterranean Eggplant Moussaka recipe by Dhara Shah at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Tomato Milanese Sauce:; 5medium sized tomatoes, finely chopped; 1 tbsp dried/fresh oregano; 1/2 tsp crushed pepper; Salt to taste; Savoury Cashew Cream:; 1 cup cashews, soaked for 3-4 hrs, drained; Water as required to get creamy consistency; Salt to taste; Eggplant Moussaka Main Ingredients:; 2 large round eggplant, sliced into 3/4 cm thick rounds; 10-12 spinach leaves; 2 medium sized raw bananas, boiled, sliced into 1/2 cm rounds; 1 cup tomato milanese sauce; 1 cup savoury cashew cream; Salt to taste; 1/2 cup green olives

ABOUT Mediterranean Eggplant Moussaka RECIPE

The recipe is adopted from the book 'Guilt-free Vegan', written by Nandini Gulati & Mala Barua! It's 100% guilt-free as its oil, sugar, gluten and dairy free which is pure veg and made Jain too! These crispy eggplants would never fail to impress whoever gets the taste of it, it's absolutely yumm!

Ingredients Serving: 4

Tomato Milanese Sauce:
5medium sized tomatoes, finely chopped
1 tbsp dried/fresh oregano
1/2 tsp crushed pepper
Salt to taste
Savoury Cashew Cream:
1 cup cashews, soaked for 3-4 hrs, drained
Water as required to get creamy consistency
Salt to taste
Eggplant Moussaka Main Ingredients:
2 large round eggplant, sliced into 3/4 cm thick rounds
10-12 spinach leaves
2 medium sized raw bananas, boiled, sliced into 1/2 cm rounds
1 cup tomato milanese sauce
1 cup savoury cashew cream
Salt to taste
1/2 cup green olives

Instructions

Tomato Milanese Sauce:
Into nonstick pan, add tomatoes and allow them to cook for 10 minutes till the consistency forms a paste.
Add pepper, oregano and salt to taste.
Mix it well and keep it aside.
Savoury Cashew Cream:
Grind the cashews with a little salt and 1 tbsp water, or as needed to move the blades.
Grind to a fine, smooth creamy paste.
Keep it aside.
Eggplant Moussaka Preparation:
Sprinkle some salt over the eggplants and let ot rest for 30 minutes to release the excess water.
Grill the eggplant slices on high heat, at 220 degrees, for 15 minutes on each side till it turns brown.
Blanch the spinach leaves in hot water for 5 seconds till just wilted.
In a serving dish, spread the eggplant slices to form the bottom layer.
Now add a layer of sliced raw bananas and sprinkle some salt.
Take wilted spinach and layer it next.
Spread 1 tbsp of tomato milanese sauce followed by 1 tbsp of savoury cashew cream.
Top it with another layer of eggplant.
Repeat the process of layering as above ending with eggplant on top.
Garnish the moussaka with little tomato milanese sauce, cashew cream, and some green olives.
Serve hot as a snacks or side dish in your party menu, your guests would really impressed with presentation as well as taste without any guilt!

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