Greek moussakka

Cut the eggplant into slices and soak in salted water to lose the bitterness. Soak the texturized soybeans for 20 minutes.

Meanwhile, cut 1 onion, 1 carrot, 1 clove of garlic and sauté well.

Add to the sauce, crushed tomato, a dash of white wine and spices to taste.

For the béchamel: 200ml milk or vegetable drink, 40g chickpea flour and 10 g of oil, I put it 7min at 100grados and vel.4 in thermomix, but you can do it in a frying pan while stirring.

Assemble the moussakka: a layer of eggplant, a layer of sofrito and repeat the process. On top we spread the. Bechamel sauce and a little cheese to gratinate. Bake in the oven for 10' - 190 degrees and gratinate for 3'.