Pork and Eggplant Moussaka with Oat Cream Topping

This is moussaka with a twist. Ground pork takes the place of the traditional lamb, roasted eggplant layers soak up all those warm spiced juices, and the topping is a thick, golden oat cream that sets up beautifully without a drop of dairy. It sits squarely in the Mediterranean tradition but the oat cream gives it something a little unexpected and genuinely delicious. The spice mix, cinnamon, allspice, a good pinch of cayenne, keeps it fragrant and lightly warming without being heavy. Worth the effort, and most of the work happens in stages so nothing feels frantic.

By David M.

Recipe details

Yield
6 people
Prep time
45 minutes
Cook time
75 minutes
Total time
1 hour 55 minutes

Ingredients

  • 2 large (about 2 lb total) large eggplants, sliced into ½-inch rounds
  • 5 tbsp, divided olive oil (for roasting eggplant and sautéing)
  • 1½ tsp, divided fine sea salt
  • 1 large yellow onion, finely diced
  • 5 cloves garlic cloves, minced
  • 1¼ lb ground pork
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper (increase to ½ tsp for more heat)
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • ½ cup oat flour (or blend rolled oats to a fine powder yourself)
  • 1½ cups unsweetened oat milk (use a barista-style oat milk for the thickest result)
  • 2 large eggs
  • 3 tbsp nutritional yeast (gives the cream a savory, cheese-like depth)
  • 2 tbsp dairy-free margarine
  • 2 tbsp tapioca starch (or arrowroot; thickens the oat cream)
  • ¼ tsp ground nutmeg (for the oat cream)
  • a small handful fresh flat-leaf parsley, roughly chopped (to finish)
  • 1 lemon (for a squeeze at the table)

Instructions

  1. Slice 2 large eggplants (about 2 lb / 900 g total) into ½-inch rounds. Lay them on the parchment-lined baking sheet in a single layer. Brush both sides with 3 tbsp (45 ml) olive oil and sprinkle with ½ tsp fine sea salt. Set aside while the oven heats.
  2. Preheat your oven to 425°F (220°C). The eggplant will go in once it reaches temperature, so now is a good time to get the slices arranged neatly.
  3. Once the oven is at 425°F (220°C), slide the baking sheet in and roast the eggplant for 20 minutes, flipping each slice halfway through at the 10-minute mark. You want them soft and lightly browned at the edges, not crisp. While they roast, move on to the meat sauce.
  4. While the eggplant roasts, finely dice 1 large yellow onion. Set it near the stove.
  5. Mince 5 cloves garlic. Keep separate from the onion.
  6. In your large skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 8 minutes until the onion is soft and translucent at the edges.
  7. Add the 5 cloves garlic, minced to the softened onion and stir for 1 minute until fragrant.
  8. Add 1¼ lb (560 g) ground pork to the pan. Break it up with a wooden spoon and cook over medium-high heat for 6 to 7 minutes, until no pink remains and the meat has taken on some color at the bottom of the pan.
  9. Add 1 tsp ground cinnamon, ½ tsp ground allspice, 1 tsp smoked paprika, ¼ tsp cayenne pepper, 1 tsp dried oregano, and 1 tsp fine sea salt. Stir well to coat the meat in the spices, then add 2 tbsp (30 ml) tomato paste. Stir for 1 minute to let the paste caramelize slightly.
  10. Pour in 1 (14 oz / 400 g) can crushed tomatoes. Stir to combine, reduce heat to medium-low, and simmer uncovered for 12 minutes, until the sauce thickens and the liquid reduces. Taste and adjust salt. Remove from heat.
  11. While the meat sauce simmers, make the oat cream. If you're using rolled oats rather than oat flour, blend them first in a dry blender until they form a fine powder, about 30 seconds. Measure out ½ cup (50 g) oat flour and whisk it together with 1½ cups (360 ml) unsweetened oat milk, 3 tbsp (18 g) nutritional yeast, and 2 tbsp (16 g) tapioca starch in a bowl until smooth with no lumps. Set the mixture aside.
  12. Melt 2 tbsp (30 g) dairy-free margarine in the medium saucepan over medium heat. Pour in the oat mixture. Add ¼ tsp ground nutmeg. Stir constantly with a whisk for 5 to 6 minutes, until the cream thickens noticeably, it should coat the back of a spoon and hold a clean line when you drag your finger through it. Remove from heat and let it cool for 5 minutes.
  13. Crack 2 large eggs into the cooled oat cream and whisk them in quickly. If the cream is still quite hot, whisk fast and steadily so the eggs incorporate without scrambling.
  14. Lower the oven to 375°F (190°C). Lightly oil the 9x13-inch (23x33 cm) baking dish. Lay half the roasted eggplant slices across the bottom in a slightly overlapping layer. Spoon all the meat sauce evenly over the eggplant. Arrange the remaining eggplant slices on top. Pour the oat cream over everything and smooth it out to the edges with the back of a spoon.
  15. Bake at 375°F (190°C) for 35 minutes, until the top is set, puffed slightly, and golden at the edges with a few light brown patches across the surface.
  16. Remove from the oven and let the moussaka rest for 15 minutes before slicing. This is not optional, cutting in too early means the layers will slide apart. The rest lets everything firm up into clean, stackable slices.
  17. Roughly chop a small handful of fresh flat-leaf parsley and scatter over the top. Cut into portions and serve with 1 lemon in wedges on the side. A squeeze over each slice just before eating really lifts the whole thing.