No pizza today? I am taking advantage of Hettys pizza pause that happened when she spent a romantic weekend in Paris. My encouter with moussaka on the other hand was not romantic at all: there was soccer on the tv in the restaurant with the excitement that goes along. When I tasted the dish the noise magically disappeared, this is how good it was…
All this happened while my dad was in the hospital getting to know (and work) his new hip. There was no food to get for visitors in the hospital, so late one saturday afternoon some hungry visitors went looking for a meal in the suburban neighboorhood of the said clinic. That’s where moussaka enters the scene. I had this casserole dish for the first time, it was delish, I wanted to make my own.
Here it goes adapted from this book
Mousakka (serves 2 as a meal)
1 can diced tomatoes (or three large fresh ones)
1 tsp oregano and 2 tsp cinnamon
1 bay leaf
some sugar, salt and pepper
Wash the aubergine, cut of the ends and slice it. The slices should be about 1/2 cm (1/4 inch) thick. Salt them and let sit for half an hour. Slice the potatoes and steam or boil them so they are a bit cooked already.
Crumble or dice finely the tofu. Chop the onion, heat some olive oil and sauté onion and tofu. Add the tomatoes and the spices and cook gently for 20 minutes.
Wash the aubergine slices quickly (not thouroughly) and dry them. You might want to steam them a little or roast them in some olive oil. If you omit this step make sure they will cook thouroughly in the oven later! Place a layer of auberbine slices in a baking dish. On top add a layer of potaotes and then tofu-tomato-sauce. Then aubergine again, potatoes, tofu, aubergine, just make sure to end with tofu and tomatoes.
Bake at 175° C (350F) for an hour and enjoy hot.
Aren’t casseroles just perfect for cold days? Stews, casseroles and soup are my go to options whenever I feel a little under the weather or simply need to warm up! What’s your favorite cold season food? ~Anna~