Greek mousaka recipe

Ingredients

• 2 thin zucchini cut in slices
• 2 thin eggplants cut in slices
• Béchamel Sauce
• 3 cups of mushrooms (marinated in tamari, olive oil, lemon, salt and spices)
• 1 cup of walnuts (soaked for 2 hours)
• 1 big carrot shredded
• 3 red bell peppers chopped in strings
• A handful of parsley finely chopped
• 4 tbsp olive oil
• 2 tbsp chopped anise root
• 2 tbsp chopped white onion
• 1-2 garlic cloves finely chopped
• 3 tbsp black olives chopped in slices
• 1 tbsp chopped fresh mint
• 2 sun-dried tomatoes soaked for 1 hour
• 4 fresh tomatoes cut into cubes

1. Cut and put the eggplants in salty water for 1 hour to eliminate their bitter taste.
2. Marinate the sliced vegetables with a little olive oil, vinegar, salt and garlic and let them stay for 1 hour. Dehydrate afterwards for 30-40 minutes.
3. In a food processor add first the walnuts and the dried tomatoes and pulse 1-2 times.
4. Then add the rest of the ingredients and pulse 2-3 times.
5. Let the filling stay into a bowl for 30 minutes to extract the flavors.
6. Move the filling into a strainer to remove the liquids before you serve.
7. Use a bottomless square cookie cutter or a square cake mold.
8. Arrange the first layer of the dehydrated eggplants or zucchini.
9. Spread above the first layer of the filling.
10. Repeat the procedure with the next layers of vegetables and filling.
11. On top spread the béchamel sauce and serve with tomatoes cut in cubes and slices of olives on the side.