Moussaka is a traditional Cypriot dish that is typically made with layers of eggplant, potatoes, meat and a béchamel sauce. This vegan version of the dish is a delicious and healthy alternative that is perfect for those following a plant-based diet. The eggplant and potatoes are thinly sliced and layered with a flavorful spiced tomato sauce and topped with a creamy cashew and herb mixture. This dish is then baked in the oven until golden brown, making it a hearty and flavorful meal that is perfect for any occasion. It's a perfect dish to serve as a main course, and it's sure to be a hit with vegans and non-vegans alike.
1 onion, finely chopped
2 cloves of garlic, minced
1 can of diced tomatoes
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
1 teaspoon of ground cinnamon
Salt and pepper to taste
1 cup of raw cashews, soaked in water for at least 2 hours
1/4 cup of parsley, chopped
1/4 cup of mint, chopped
1/4 cup of dill, chopped
1 tablespoon of olive oil
Preheat the oven to 375F (190C).
Slice the eggplants and potatoes into thin rounds and set aside.
In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened.
Add the diced tomatoes, smoked paprika, cumin, cinnamon, salt, and pepper and stir well. Cook for about 5 minutes.
Drain the cashews and blend them with the parsley, mint, dill, and 1/4 cup of water until smooth.
In a baking dish, layer the eggplant and potatoes, and then spread the tomato sauce on top. Repeat the layers and finish with a layer of cashew mixture.
Cover the dish with foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes or until the vegetables are tender and the top is golden brown.
Let it cool for 10-15 minutes before serving.