posna verzija grčke musake

Nisam očekivala da će ovo u tolikoj meri ličiti na grčku musaku i da će nam se toliko svideti. Preporučujem ovo jelo, koje sam pronašla na netu, od srca. U suštini se umesto mesa samo stavlja sočivo i koristi se biljno mleko za bešemel, tako da nije ni neki veliki problem napraviti ga. jedino sam ja malo modifikovala recept, dodala sam tikvice i još jedan red krompira, jer mi tako volimo.

Potrebni sastojci:

Za fil:

• 3 kašike maslinovog ulja
• 2 manja luka, sitno iseckana
• 4 čenja belog luka, sobro isitnjenog
• 3 ravne kašikice cimeta
• 2 lovorova lista
• 4 karanfiliča, dobro isitnjena u avanu
• ½ kašikice mlevenog muškatnog oraha
• 5 osrednje velikih paradajza (or 2 x 400 g iz konzerve)
• ½ šolje zelenog sočiva, dobro opranog
• 100 ml crnog vina
• 2 kašikice šećera
• 1 ravna kašikica soli ( e sad, malo je neslano ovako, tako da preporučujem više)
• mlevenog bibera po ukusu

Ostalo:

• 2 patlidžana, isečena na ploške, posoljena i oceđena, pa grilovana na gril tiganju ili u rerni
• 8 krompira
• 2 tikvice, isečene na ploške i grilovane

Za bešemel:

• 7 kašika maslinovog ulja
• 7 kašika belog brašna
• 7 kašika mlevenog karfiola
• 2 i ¼ šolje mlakog sojinog melka
• 2 kašike jestivog kvasca
• mleveni muškatni orah
• 1 kašika limunovog soka
• ½ kašikica soli
• bibela po ukusu

Sočivo skuvati, ocediti i ostaviti sa strane. Oljuštiti krompir i kuvati ga 12 minuta. Ocediti i staviti ga sa strane.

Podgrejati rernu na 225°C.

U veću činiju uliti 3 kašike maslinovog ulja. Dinstati luk dok ne postane staklast. Dodati beli luk i dinstati još oko minut.

Dodati cimet, muškatni oraščić i mleveni karanfilić i dinstati oko minut da luk poprimi sve ukuse od začina. Paziti da začini ne izgore. 

Dodati paradajz isečen u kockice, lovorov list i vino. Krčkati poklopljeno dok se paradajz skroz ne raskuva. Ubaciti kuvano sočivo.Krčkati otklopljeno dok skoro sva tečnost ne ispari i sos se ne zgusne. Začiniti po ukusu. Ostaviti da se prohladi.

Ređati prvo krompir isečen na ploške u prethodno pouljenu zdelu. Premazati maslinovim uljem preko krompira. posoliti i pobiberiti.
Na krompir rešati patlidžan, pa na to usuti sos.

Pošto mi volimo krompir, dodala sam još jedan red krompira, preko koga sam stavila grilovane tikvice - ovo nije po originalnom receptu, ali jeste po našem ukusu. Preko tikvica  presuti ostatak sosa, a preko njega preliti bešemel.

Peći musaku u rerni na 175°C oko 45 minuta – dok površina ne zazlati. Još je bolja sutradan, ako ostane, a kako smo tog dana na trpezi imali i pitu sa spanaćem, šampinjonima i tofuom, posnu pitu sa keljom i posni banana bread

Bešemel:

Ugrejati ulje u nekoj činiji sa debljim dnom. Polako dodavati brašno u ulje, svevreme mešajući. Ovo treba raditi strpljivo, sve vreme mešajući, najmanje pet minuta. Nikako ne žuriti, da bešemel ne bi poprimio brašnjav ukus.. Skloniti sa vatre. Polako ulivati mlako mleko i pire od karfiola (skuvani karfiol, štapastim mikserom usitnjen sa malo vode u kojoj se karfiol kuvao - zgodno je uz ovu musaku spremati krem supu od karfiola). Sve vreme mešati, dok se ne dobije fini gusti sos.

Vratiti na ringlu, začiniti solju, biberom, mlevenim muškatnim orahom i limunovim sokom. Dodati jestivi kvasac. Krčkati oko minut dva na laganoj vatri. ostaviti da se prohladi, pa presuti preko musake.

TOMATO & LENTIL FILLING

• 3 tbsp olive oil
• 2 small onions, finely diced
• 2 fat garlic cloves, finely diced
• 3 level tsp cinnamon
• 2 bay leaves
• 4 cloves, pounded to powder in pestle & mortar
• ½ tsp nutmeg, grated
• 5 medium tomatoes, peeled and chopped (or 2 x 400 g tins)
• ½ cup green lentils, rinsed
• 100 ml red wine
• 2 tsp sugar
• 1 level tsp salt
• ground black pepper, to taste

OTHER INGREDIENTS

• 4 medium eggplants, sliced lengthwise into ½ cm slices
• 4 medium potatoes

BECHAMEL

• 7 tbsp olive oil
• 7 tbsp white flour
• 7 tbsp cauliflower purée*
• 2 and ¼ cups almond milk, warmed up
• 2 tbsp nutritional yeast(optional)
• grated nutmeg, to taste
• 1 tbsp lemon juice
• ½ tsp salt, plus to taste
• pepper, to taste

Bring rinsed lentils to boil and cook for 10 mins. Drain and set aside. Peel the potatoes and parboil them for 12 mins. Drain and set aside.
Heat the oven up to 225° C. Put aubergine slices on a parchment-lined baking tray (no need to grease them) and into the hot oven for 25 minutes – until they are soft and lightly browned. Some people advocate salting aubergine for an hour (and rinsing the salt off) before cooking as salt is meant to draw our bitterness, but I’ve forgotten to do that a few times and never tasted any bitterness. Do it ahead of baking if you want.
In a pan, heat up 3 tbsp of olive oil. Fry onion until translucent. Add in garlic and fry for another minute. Add in cinnamon, nutmeg and ground cloves coating the onion-garlic mixture in the spices. Gently fry for another minute on low heat so that the spices don’t burn.
Add in tomatoes, bay leaves and wine. Keep on simmering under cover until tomatoes break down. Add in lentils. Keep on simmering uncovered until all the liquid has evaporated and the sauce has thickened. Season with salt, sugar and pepper and adjust to your liking. Let the sauce cool down.

To assemble moussaka, slice parboiled potatoes into ½ cm slices and place at the bottom of an oiled tray. Brush olive oil on the top of the potatoes. Season with salt and pepper.
Place 1st layer of aubergine on top of potatoes, season well. Spoon in cooled down tomato sauce. Place another layer of aubergine, season with salt and pepper. Finally, spread béchamel on top.
Cook moussaka in a 175° C oven for about 45 minutes – until the top gets slightly golden. It tastes best the day after it has been made to make it in advance if you can.

BECHAMEL

Heat up olive oil in a heavy-bottom pan/pot. Gradually, add flour to the oil whisking continuously. Cook the oil-flour mixture on a low heat for about 5 minutes stirring continuously. Don’t rush this step as otherwise, béchamel will have an unpleasant floury taste.
Take off the heat. Slowly, add in warmed up milk and cauliflower purée, mixing the whole time – you should get a nice thick sauce. Return to the stove.
Season the mixture with salt, pepper, grated nutmeg and lemon juice. Add nutritional yeast, if using. Cook for another minute or two. Let the sauce cool down before pouring it over assembled moussaka.