Soya bean moussaka recipe

Ingredients

• 2 large eggplants
• 1 tablespoon oil
• 1 onion (finely chopped)
• 2 cloves garlic (crushed)
• 2 large ripe tomatoes (peeled, seeded, chopped)
• 2 teaspoons concentrated tomato puree
• ½ teaspoons dried oregano
• ½ cup dry red wine
• 10½ ounces canned soybeans (drained, rinsed)
• 3 tablespoons flat leaf parsley (chopped)
• 1 ounce butter
• 2 tablespoons all-purpose plain flour
• Pinch ground nutmeg
• 1¼ cups whole milk
• ⅓ cup feta cheese (crumbled)

1. Preheat the main oven to 350 degrees F.
2. Cut the eggplants in half lengthwise and spoon out the flesh, leaving just a thin border of flesh around the skin. Place the eggplant halves on a baking tray, cut side facing upwards.
3. In a large skillet or frying pan, heat the oil. Sauté the chopped onion along with the crushed garlic over medium heat for 2-3 minutes, or until just soft. Next add the chopped tomatoes, tomato puree, oregano and red wine. Bring to boil for a few minutes, or until the liquid is reduced and the tomatoes have softened. Add the soybeans and flat leaf parsley and stir to combine.
To make the Sauce
4. Melt the butter in a medium-sized saucepan. Stir in the all-purpose flour and cook over medium heat for 60 seconds, or until the butter begins to foam. Remove the pan from the heat and a little at a time, stir in the ground nutmeg and whole milk.
5. Return the pan to the heat, stirring constantly until the sauce begins to boil and thicken.
6. Add one-third of the sauce into the eggplant mixture and stir to incorporate. Spoon the mixture into each of the eggplant shells and using the back of a spoon smooth out.
7. Pour the remaining sauce over the top and sprinkle with crumbled feta.
8. Bake in the preheated oven for 50-60 minutes.