Making Room...

 Last summer's packed to the brim freezer is no longer. No, we didn't have  a power outrage and everything thawed, we just have eaten very well over the winter. Maybe too well... "Winter weight" due to less activity in the cold months is a given here in the End of the Rainbow Valley.

Each year at this time I am trying to use up the remainder of the freezer's contents and make room before this year's crops start producing. So when I came across a Roasted Veggie Moussaka recipe, I thought perfect! 

Natureman is always so happy to be a guinea pig and try my new concoctions especially when it's food we've grown. And honestly with a few substitutions due to availability and time, the results were pleasing. 

This recipe may be time consuming but on a crummy rainy day, it's a productive way to spend time in the kitchen. It's not difficult and don't get freaked out over the lengthy directions.

Thank goodness some steps could be eliminated as there was a lot of roasting to be done and I had actually frozen some of those veggies roasted.  Can you see me patting myself on the back?

I call Moussaka a Greek lasagna as you layer the ingredients and this one had a lot which made more of a dent on those freezer and canned garden food shelves.

INGREDIENTS

• 1 1/2 lbs. zucchini (about 3 med), sliced thin 
• 1 1/2 lbs. russet potatoes (about 3 large), peeled and sliced thin
• 3 lbs. small eggplants (frozen sliced)
• 3 cloves garlic, peeled (I used pre- chopped)
• 1 onion, diced (cuisinart)
• 1 1/2 c cooked or steamed lentils ( I used canned)
• 1 roasted red bell pepper, thinly sliced 
• 3 c diced ripe red tomatoes or 2 cans (15 oz. each) diced tomatoes ( home canned)
• 3 T chopped fresh dill (frozen)
• 1 t oregano (frozen)
• 1/2 t cinnamon
• 1/2 t cayenne pepper (if you don't like it too spicy, use 1/4 t)
• 1/2 c crumbled feta cheese
• 10 T grated pecorino or parmesan cheese, divided
• 1/4 c unsalted butter
• 3 T all purpose white flour
• 3 c milk (our goat's)
• 1 egg, beaten ( our chicken's)
• 1/4 t nutmeg, or more to taste
• Extra virgin olive oil
• Salt and pepper

YOU WILL ALSO NEED

• Medium saucepan, 2 baking sheets, medium bowl, sauté pan, paper towels, whisk, large baking dish or pan (9x13)

Prep Time: 2 Hours 30 Minutes  

Cook Time: 1 Hour

Total Time: 3 Hours 30 Minutes

Servings: 12 servings

• Place racks on the upper and lower thirds of oven. 
• Preheat oven to 500  F. 
• Grease two baking sheets with extra virgin olive oil. 
• Spread out the zucchini, potatoes, and 3 garlic in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.
• Place baking sheet with potatoes on the upper rack. 
• Place sheet with zucchini on the lower half.
•  Roast veggies  10 min. 
• Remove sheets from oven and place back in oven, switching racks (zucchini and garlic on top, potatoes on bottom).
•  Roast for about 5 more minutes, until veggies tender and starting to turn golden brown (check the bottoms of the veggies for browning).
• Cut  eggplant into 1/2" slices.
• When potatoes and zucchini are done roasting, remove from  oven and scoop veggies into a bowl using a slotted spatula. 
• Take the 3 roasted garlic cloves and chop them, reserve.
• • Re-grease  baking sheets with olive oil. 
  • Spread eggplant slices into a single layer across the two baking sheets. 
  • Sprinkle lightly with salt and pepper.
  • Place  baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).
  • • While eggplant's roasting, . Warm up 2 T olive oil in the saute pan/ skillet on medium high heat. 
    • Sauté diced onion until softened and translucent. 
    • Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 min. 
    • Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 t salt; stir well.
    • Reduce heat to medium and let mixture cook (about 5 more min. until warmed through.) If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft.
    • • When eggplant is done, remove  from  oven. 
      • Reduce oven temperature to 375 degrees F. 
      • Use slotted spatula to scoop up the eggplant slices and place in a bowl. Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.
      • On top of that, place  layer of half the potatoes and half the zucchini.
      • Spread the lentil mixture evenly in a single layer across the surface.
      • • Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.
    • Place the rest of the potatoes and zucchini in another layer on top of the cheese.
    • • Finish with layer of the remaining roasted eggplant slices. 
      • Sprinkle top of the moussaka with 2 T more of grated parmesan cheese.

Place moussaka in the oven for 20 min. to bake at 375 degrees F.

Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. 

In a small pan, melt butter over medium heat. Whisk flour into melted butter till dissolved and thick. Continue to whisk for a few minutes until  flour/butter mixture turns a light sandy brown color.

Slowly whisk in milk. Bring mixture to simmer, then reduce heat to medium.

Whisk in 2 T grated parmesan cheese. Continue whisking for a few minutes until the sauce starts to thicken. Remove from heat. Add ¾ tsp salt, nutmeg, and black pepper to taste. Whisk beaten egg slowly into the sauce (drizzle  egg while whisking constantly).

• Remove the moussaka from the oven. Pour sauce evenly across the top of the moussaka. Sprinkle ¼ cup grated paremsan cheese on top of the sauce.

• Put moussaka back in  oven. Cook another 30 min. until  top is golden brown and the moussaka is cooked through. 
• (If the top isn't evenly browned, you can turn on  broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn.)  
• Serve hot. Don’t expect it all to hold together neatly when served; it'll slice more cleanly and pieces will hold together better after it has cooled.
• I served it with pita. Heck I had some in the freezer!
•                                                                                     Enjoy.
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