Vegan Egyptian Eggplant Moussaka

I wasn’t always the biggest fan of eggplant until I went to an Egyptian restaurant recently. First of all, the food was amazing and second of all, I am now an eggplant fan because of them. They had an amazing eggplant dish consisting of a sweet tomato sauce, roasted eggplant, and veggies. It was amazing.

Of course, I had to recreate it at home and there are no complaints…I would dive straight into this dish anytime. Layered with flavorful sweet tomato sauce, roasted eggplant, hearty mushroom and veggie saute and topped with a creamy yogurt-based sauce. 

Egyptian Moussaka is traditionally made with ground meat, so I substituted it with diced mushrooms. The flavor combo is to die for. Consisting of: 

• ground coriander seeds 
• nutmeg 
• cinnamon 
• cumin

Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft veggies. 

Vegan Egyptian Eggplant Moussaka 

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By: Taavi Moore    Serves: 3-4 

Ingredients 

Tomato sauce 

•  1 tsp olive oil 
• 2 cloves minced garlic 
• 2 tbsp tomato paste 
• 1 15 oz. can diced tomatoes 
• 1 tsp salt 
• 1 tsp crushed coriander seeds
• 1 tsp fresh thyme 

Veggies 

• 3/4 large eggplant (Cut into medallions) 

Mushroom + veggie saute 

• 2 cups diced mushrooms 
• 1 diced red bell pepper 
• 2 cloves minced garlic 
•  tsp ground cumin 
• 1/2 tsp crushed coriander 
• 1/4 tsp nutmeg 
• 1/4 tsp cinnamon 
• Currants or golden raisins 

Yogurt sauce 

• 2 tbsp plain unsweetened vegan yogurt 
• 1 tbsp chopped fresh basil 
• 1 tbsp tahini 
• 1/2 tsp maple syrup 
• Salt to taste 

Directions 

1. Preheat oven to 400 degrees. Line a large baking sheet with silicone baking mat or parchment paper. Evenly place sliced eggplant on baking sheet. Drizzle over a bit of olive oil and bake for 20 min. or until light golden brown. 
2. While eggplant is baking, heat a large skillet over medium-high. Add olive oil and heat till shimmering. Saute garlic for a few seconds, then add tomato paste and spices. Stir and cook for 1 min. to toast a bit. 
3. Pour in diced tomatoes and fresh thyme. Bring sauce to a low boil, reduce heat to medium-low, cover, and let simmer for 15-20 min. while preparing the rest. 
4. In a medium skillet, heat a bit of olive oil. Add garlic, mushrooms, and bell pepper. Saute for 5-6 min. or until mushrooms have lost most of their moisture and bell pepper is soft. Add spices and cook for 2 min. more. Set aside. 
5. Assemble: In a casserole dish or deep baking dish spread 1 heaping spoonful of tomato sauce. Array a few eggplant slices to cover the bottom of the dish. Spoon on veggies, follow with more sauce and a sprinkle of currants. Repeat a few times until ingredients are used up. Bake for 15 min. or until heated through and the sauce has caramelized a bit on the sides. 
6. While mousakka is baking prepare the sauce. Whisk together all ingredients in a small bowl. 
7. Serve by dishing up a bit of the mousakka, spoon over yogurt sauce, and garnish with chopped fresh basil. Enjoy!