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Image of Lentil and Aubergine Vegetarian Moussaka

Lentil and Aubergine Vegetarian Moussaka

Lentil and Aubergine Moussaka is adelicious vegetarian twist on the classic Greek moussaka. This hearty andflavorful dish is perfect for a comforting dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course
Hovedrett
,
main course
Cuisine
greek
,
hellas
Servings 4 portions

Ingredients
  

  • 1 box Green lentils (Brown lentils can be also used. You can also use soaked dried lentils (100 grdried).)
  • 200 ml Vegetable stock
  • 1 aubergine (large)
  • 500 g potatoes
  • 2 tsp Olive Oil
  • 1 onion (finely chopped )
  • 2 cloves garlic (finely chopped )
  • 1 tsp Tomato paste
  • 1 can Diced tomatoes (400 g )
  • 1/2 tsp ground cinnamon
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • sea salt
  • pepper

For the béchamel sauce

  • 2 tsp Butter
  • 2 tsp All-purpose flour
  • 300 ml Milk
  • Sea salt
  • Pepper
  • one pinch Nutmeg
  • 1/2 cup Parmesan cheese (grated)

For the topping

  • 1 cup Yellow cheese (grated)
  • Parsley (chopped)

Instructions
 

  • Peel and Slice the potatoes into discs. Boil them with a pinch of salt for 7-8 min or until almost tender. Once done, drain, set aside to steam dry and reserve the pot
  • Preheat your oven to 200°C. Mix aubergine, chopped in small pieces, with salt and olive oil. Place them on a baking sheet and roast for about 10 minutes until they are tender and slightly golden. Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic. Sauté until they become translucent and fragrant ca. 4-5 minutes.
  • Add the tomato paste, cinnamon. dried oregano, dried thyme, salt, and pepper for 1-2 minutes.
  • Add the baked aubergine** and add the **drained lentils**, **chopped tomatoes**, **vegetable stock** Give everything a good mix up and bring to the boil over a high heat. Cook for another 5 minutes, allowing the flavors to meld together.
  • In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes until it forms a light roux. Slowly whisk in the milk and continue to stir until the sauce thickens. This should take about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Stir in the grated Parmesan cheese and mix until it's smooth and creamy. Remove from heat.
  • In a deep baking dish, spread the lentil filling. Add the potato slices over the filling. Pour the béchamel sauce evenly over the top.
  • Preheat your oven to 375°F (190°C). Sprinkle the grated cheese over the béchamel sauce. Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.
  • Allow the musacca to cool for a few minutes before serving. Serve your Lentil and Aubergine Musacca with chopped parley or a side salad and enjoy! This dish is even better the next day when the flavors have had time to meld together, so it's great for leftovers.
Keyword Greek, healthy
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