Moussaka.

First remove the skin from the eggplants and cut them into thin slices, as if they were the lasagna plates. Place them in a tray, add salt and cover them with a cloth for half an hour to remove the acidity. After half an hour, wash well to remove excess salt.

On the other hand, we take the texturized soybeans and, after weighing them, we soak them in a bowl with cold water for about 20 minutes.

In the meantime, we are going to make the tomato sauce and for this, we take half of the onion and all the garlic, peel it and fry it. On the other hand, we poach the tomatoes and, once poached, remove the skin and add them to the pan with the onion and garlic. Let it all fry together, add a glass of water and the oat flour and blend it all. After that, we give it a last hit of heat.

For the béchamel sauce we cook the cauliflower and once cooked, we put it in the blender and add 160ml of milk, about 50g of water, nutmeg, salt and blend it all (the thickness is to taste, if you want it more liquid, add more water and if, on the contrary, you want it thicker, add more oatmeal).

For the stuffing we take the onion, the zucchini and the carrot and we put it to sauté. When it is fried, add the broccoli and then the texturized soy, mix everything well and season with salt and pepper.

Before assembling the moussaka, we take the eggplant slices and mark them on the griddle. Once that is done, we start: First we pour a little oil in the dish so that nothing sticks and add a layer of the eggplant slices, another layer of the vegetables with the soy that we have sautéed before mixed with the tomato sauce and another layer of béchamel. Repeat the process until the eggplant slices are finished.

Let's enjoy a job well done!