15g dried porcini mushrooms
2 onions, peeled and diced
2 cloves garlic, peeled and crushed
a handful fresh herb leaves (such as rosemary, sage)
250ml red wine
1 400g can of chickpeas, drained
1 400g can lentils, drained
4 bay leaves
3 400g cans chopped tomatoes
4 eggplants, cut into 1/2" round slices
800g potatoes, cut into 1/4" round slices
150g feta cheese
100g parmesian or pecorino
2 large egg yolks
olive oil spray
salt and pepper
- Preheat oven to 180ºC/350ºF. Place porcini in a small bowl and cover with boiling water, then set aside to soak.
- Saute onion and garlic in 1T olive oil over medium heat for about 10 minutes, until translucent.
- Take porcini out of bowl (reserving the water), and roughly chop. At the same time, bring a medium saucepan of water to boil.
- Add to the onions, along with fresh herbs and 1t oregano, and saute for 30 seconds more, until fragrant.
- Add wine, chickpeas, lentils, 2 bay leaves, tomatoes, and porcini water - season to taste, and simmer over low heat for ~1 hour, or until thickened and reduced, stirring occasionally.
- Meanwhile, parboil potatoes by cooking in boiling water for about 5 minutes, then drain and allow to dry.
- Place potatoes in large roasting tray, season with oil and a few pinches of dried oregano, and toss to coat evenly. Spread in an even layer and set aside.
- Prepare another large roasting tray with olive oil spray, and spread eggplant in a single layer. Spray top of eggplants, then add another single layer of eggplant, and spray again. Continue layering eggplant and spray until all eggplant slices are in the tray.
- Roast potatoes and eggplant in oven for 30-40 minutes, or until golden and cooked through. Once cooked, set aside.
- Add butter to a medium-large saucepan, and heat over medium heat - add flour and combine to form a paste, then cook for ~2 minutes, until butter-flour mixture is fragrant and has a slight golden color.
- Gradually stir in milk, making sure that there are no lumps of flour - add bay leaves and peppercorns, and stir mixture until it is hot enough that it starts to thicken.
- Crumble in 50g feta, and stir to combine - set aside.
- Once the tomato mixture, roasted vegetables, and sauce are done, you can begin to assemble the moussaka: take roasting pan full of potatoes, cover with half the ragù, layer layer half the aubergines on top, and repeat with the remaining ragù and aubergines.
- Whisk egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer.
- Crumble and grate the remaining cheese on top, and place in the oven for 35 to 40 minutes, until golden and bubbling.