Comforting

Spiced mushroom moussaka with haloumi bechamel

Name: Spiced mushroom moussaka haloumi bechamel
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 8
Ingredients: 10g dried mushrooms; 100g plain flour; 2 medium (about 800g) eggplants, cut into 8mm-thick slices; 80ml olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 140g tomato paste; 4 garlic cloves, roughly chopped; 400g Swiss brown mushrooms; 1 bunch oregano; 800g canned whole tomatoes; 500ml vegetable stock; 1 1/2 tsp allspice; 1 1/2 tsp dried chilli flakes; 2 tsp ground coriander; 2 tsp ground smoked paprika; 50g unsalted butter, chopped; 60g unsalted butter; 60g plain flour; 800ml milk; Pinch ground nutmeg; 250g haloumi, coarsely grated; 20.00 ml dried oregano

5 ratings

20m

2h 40m

Spiced mushroom moussaka with haloumi bechamel

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by Phoebe Wood

Apr 25, 2018

Up your vegetable intake and the comfort this winter with this vegetarian moussaka.

10g dried mushrooms
2/3 cup (100g) plain flour
2 medium (about 800g) eggplants, cut into 8mm-thick slices
1/3 cup (80ml) extra virgin olive oil, plus extra to shallow-fry
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
140g tomato paste
4 garlic cloves, roughly chopped
400g Swiss brown mushrooms
1 bunch oregano
800g canned whole tomatoes
2 cups (500ml) vegetable stock
1 1/2 tsp allspice
1 1/2 tsp dried chilli flakes
2 tsp ground coriander
2 tsp ground smoked paprika
50g unsalted butter, chopped

Haloumi and oregano bechamel

60g unsalted butter
60g plain flour
800ml milk
Pinch ground nutmeg
250g haloumi, coarsely grated
1 tbs dried oregano

Method

1.

Preheat oven to 180°C. Place dried mushrooms in a heatproof bowl, cover with 1/2 cup (125ml) boiling water and set aside.
2.

Place flour on a plate and season. Dust eggplant slices in flour, shaking off excess. Heat 1cm oil in a large frypan over medium heat. In batches, fry eggplant, turning once, for 3-4 minutes or until golden.
3.

Meanwhile, heat remaining oil in a second frypan and add onion, carrot and celery. Cook, stirring, for 8 minutes or until softened and light golden. Add tomato paste, garlic, fresh mushrooms and half oregano, and cook, stirring, for 15 minutes or until dark golden and cooked down. Add the dried mushrooms and soaking liquid, tomatoes, stock and spices, and cook for 25 minutes or until thick and reduced. Stir through butter and season.
4.

For béchamel, melt butter in a saucepan over medium heat and stir in flour. Cook, stirring constantly, for 3-4 minutes to cook out flour. Gradually add milk, stirring constantly, until very smooth. Remove from heat and stir in nutmeg, haloumi and oregano. Season.
5.

Arrange eggplant in a 2.5L baking dish and pour over mushroom sauce. Pour over béchamel. Cover with baking paper, then foil.
6.

Bake for 1 hour or until cooked through. Remove foil and paper. Bake for a further 45 minutes or until golden and bubbling. Scatter with remaining oregano to serve.