Although this dish is labeled as a Greek casserole, it could easily pass as Italian, at least in my opinion. But that's irrelevant, as all that really matters was how good it was. And healthy, too.
The biggest challenge of this meal was getting my husband to agree to eat it without appearing to be trying to hold back vomit. Not because of how it looked or ultimately tasted, but because it contained two of his least loved ingredients, eggplant and zucchini. While I'm sure the thought of this meal put a damper on his day (since he lives in the future most of the time) he graciously agreed to eat it and was pleasantly surprised. Not thrilled, not asking me to make it again, but just pleasantly surprised.
I, on the other hand, thought it was very good and I especially loved that pine nut cream. Those gals were right when they said the testers especially loved that part. I can already see using that as a "ricotta" in a lasagna.
The dish was hearty, rich and delicious. My least favorite part was probably the shallots as they seemed a little bit harder than I thought they would be. The zucchini could also have been roasted maybe a bit longer as it was still quite firm while the eggplant and potato were very tender.
Since Bryan didn't want the leftovers (no surprise there) I've been eating them for the last few days. It's just as good as leftovers as it was the first night.
The price wasn't great, but not ridiculous. I'd say it was in the range of $10-11.
This recipe is on page 164 of Veganomicon.
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