Need a Hand: Vegetarian Moussaka

Hello all,

I've been tasked by a very dear aunt to make her a vegetarian moussaka. On the surface, no big deal. The catch is that she's been very ill with cancer of the mouth. She's had a jaw prosthetic for a couple of years now and can only eat very soft, smooth textures. She fears that she may be going under the knife again in the new year (I pray she's wrong) and soon may never have solid food again. Her whole reason for the vegetarian aspect is that even very finely ground meat is difficult for her to eat.

The bechamel and eggplant layers are easy (though I worry about the skins) but I would really appreciate any ideas for the mid level fillings. I'm thinking tomato, very soft cooked zucchini and mixed peppers. Any other suggestions?

Thanks in advance for any input at this busy time of year.

--Allan

I like the mashed potato idea. Thanks for confirming hunch about the eggplant skins. The hash concept is along the lines of what I was thinking, I can see what you mean about the peppers moving the flavours in a different direction. Thinking like a restaurant cook, always looking to add colours! I may go with yellow and green zucchini along with cousa to make things a little more lively. I'm also leaning to binding the veg with a thick puree, give some mouth feel without fibre or texture.

Thanks Koukouvagia,

--Al

For the record, a complete success. The lobster bisque I added was a hit too.


--Al