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Vegetarian Moussaka

500 g eggplants
500 g potatoes
salt
olive oil

100 g ground TVP (dry)
1 l vegetable stock

2 onions
4 large tomatoes
pepper
cinnamon
oregano

1 l milk
3 tablespoons olive oil
5 tablespoon flour
3 eggs
100 g ground hard cheese, such as Parmesan
nutmeg powder

Cut off the eggplant ends, wash the eggplants, cut them in slices.
Salt the slices to get the bitter liquid out. Dry the slices with
kitchen paper and fry them in olive oil until gold-brown.

Wash and peel the potatoes, cut them in slices, approx 1cm thick,
and fry them in olive oil until gold-brown.

Simmer the TVP in vegetable stock (ready made stock will do perfectly)
for at least 30 minutes.

Peel the onions and chop them finely.

Cut the tomatoes slightly crosswise on top and bottom, put them in
boiling hot water for 5 minutes, then peel them and cut them in
small pieces.

Fry the onions shortly in olive oil, add the tomatoes and the TVP
(possibly with the stock), spice with a pinch of salt, pepper,
cinnamon (which actually is *the* mystery of many Greek dishes!)
and 1 tablespoon oregano, simmer for at least 15 minutes.

Prepare a sauce "bechamel" with milk, olive oil, flour and eggs,
add the ground cheese and spice with a pinch of salt and nutmeg
powder.

Grease a large oven-proof dish with some olive oil, put the potato
slices on the bottom, add the eggplant slices, then the TVP-tomato
mix, and top it with the sauce "bechamel".

Put the moussaka in the oven for at least 60 minutes at 200 degrees
centigrade or until the sauce "bechamel" on top gets gold-brown.

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