Vegetarian Moussaka

  Chanukah is a holiday about the time we defeated the Greek army 300 BC. The war where the small army won against the big army and when the Jews reclaimed the Temple. We won against the Greeks, so it’s just right to have Greek food for Chanukah. Now we have a little problem. Greek food is not kosher. I have to come with kosher meat, avoid milk and meat and so many other restrictions. I make it my task to find natural replacements and keep the flavor. I made this dish vegetarian and replaced the milk with potato water.

Ingredients:
2 Eggplants
5 Potatoes
2 Celery Stalks
2 Onions
1 Can Beans
3 Garlic Cloves
½ Cup Chopped Parsley
3 TBSP Olive Oil
2 tsp Salt
1 tsp Cocoa Powder
¼ Cup Oatmeal
½ tsp Paprika

 

Cut the eggplant to flat slices and salt overnight. Slice 2 potatoes and deep fry until lightly brown (a little undercook). Deep fry the eggplant.
Chop one onion and sauté until soft, add celery keep sautéing until the celery is soft. Crush and chop the garlic and ginger, add them to the pan. Add the beans and crushed tomatoes, one tsp salt, spices, cocoa powder, and oatmeal. Bring to boil lower the heat and simmer for one hour and let cool.
Cop the second onion and sauté separately Boil 3 potatoes and mash them with fried onion and one tsp salt. Use the water of the potatoes to dilute the mashed potato to form a smooth paste.
Layer, fried potatoes, beans mixture, eggplant, beans mixture, eggplant, and top with the mashed potatoes. Bake for one-hour 300f. You may brush egg on top and sprinkle with sliced red onion and raze the heat in the last 10 minutes to 400f to get a crispy look.