Mousaka recipee

Mousaka recipee

For the mushroom sauce
1 onion
1 sc. garlic
2 tbsp. olive oil
1 kg of champignon mushrooms
1 celery stick
50 gr. White Wine
1 tbsp. tomato paste
1 kg granulated sugar
400 gr. crushed tomato salt
For the aubergines
2 eggplants
3 tbsp. olive oil
1/4 bunch basil

For the coating
800 gr. potatoes, boiled
50 gr. margarine
200 gr. soy milk
1 pinch of nutmeg
1 tbsp. olive oil


For the mushroom sauce

Place a pan on high heat and add the olive oil.

Cut the onion into small pieces, finely chop the garlic and put them in the hot pan. Saute for 2-3 minutes to caramelize.

Put the mushrooms in the blender in portions and beat until they become small pieces, not puree and put them in the pan.

Cut the celery into small pieces, put it in the pan with the remaining ingredients and sauté for 15-20 minutes until all the moisture has evaporated.

Add the wine and as soon as it evaporates, add the pulp and sauté.

Add the sugar, the crushed tomato, salt, pepper, lower the heat and simmer for 4-5 minutes.

For the aubergines

Place a grill on high heat.

Cut the aubergines into thin transverse slices and add salt, pepper and 2 tbsp. olive oil.

Put the aubergines on the hot grill and cook for 2 minutes on each side until they turn brown.

For the composition

Spread olive oil in a 32x25 cm pan and spread the slices of the aubergines. Keep aside 6 eggplants.

Spread the mushroom sauce, the chopped basil on top of the aubergines and sprinkle with 1 tbsp. olive oil.

For the coating

Preheat the oven to 170o C in air.

After we have boiled and strained the potatoes well to evaporate all the moisture, we put them while they are hot in a bowl and press with the special tool for puree.

Add the margarine, pepper, salt, soy milk, nutmeg and beat with a hand blender until the ingredients are homogeneous.

Spread on top of the mushroom sauce, cover with the 6 eggplant slices we had on the side, sprinkle with olive oil and bake for 30-40 minutes.

Leave to cool and serve.

mousaka recipee

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