Eggplant and Potato Moussaka with Soymilk
The soymilk-based white sauce pairs perfectly with a tomato sauce enriched with the savory umami of Kikkoman Soy Sauce. This cheesy flavor brings the eggplant and potatoes together in hearty harmony.
- Nutrition facts are for one serving.
- Cooking time may differ depending on the microwave or oven used. Please adjust accordingly. Time to preheat the oven is not included in the cooking time. Nutrition values are based on using 0.5 g (1/8 tsp) of salt for (A).
- Time to bring the butter and soymilk to room temperature and preheat the oven are not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
1
Peel the potatoes, cut into 3 mm (0.1 in.) thick slices then place into cold water. Drain, arrange in a heat-safe dish, lightly cover with plastic wrap, or a heat-safe unsealed lid and microwave (600 W) for 3 minutes. Vertically cut the eggplants into 5 mm (0.2 in.) slices.
-
2
Mince the onion from (A). Remove the germ and mince the garlic. Dice the tomato into 2 cm (0.8 in.) cubes. Bring the butter and soymilk from (B) to room temperature. Preheat the oven to 230 C (446 F).
-
3
Warm 1 Tbsp of olive oil in a fry pan over medium heat, add in the eggplants from (1), cook to golden on both sides then remove.
-
4
Use (A) to prepare the meat sauce. In the same fry pan, warm 1/2 Tbsp of olive oil over medium heat, add in the onions and garlic from (2), and cook until the onions are softened.
-
5Add in the ground meats, salt and pepper and cook while breaking apart with a wooden spatula. Once cooked through, add in the tomatoes, tomato ketchup and soy sauce, mixing throughout while simmering to reduce cooking liquids.
-
6
Prepare the white sauce. Place the butter in a separate heat-safe container and whisk until smooth. Sift in the flour and mix well, then gradually add the soymilk while stirring to prevent lumps from forming.
-
7
Heat uncovered in a microwave (600 W) for 3 minutes. Remove once to mix, then microwave (600 W) for 2 minutes, add the salt and pepper and stir well.
-
8
Place half of the potatoes in a heat-safe dish, spread half of the meat sauce on top. Arrange half of the eggplants on top, then cover with half of the white sauce and shredded cheese. Add the remaining half portions in the order of potatoes, meat sauce, eggplants, white sauce and shredded cheese.
-
9
Bake in the preheated oven for 10 minutes, until crisp and golden.
Cooking Basics
Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
