Vegetarian Moussaka with Lentils
65% автентично · Greek-Vegetarian
A hearty vegetarian take on moussaka, replacing the meat with a rich lentil and vegetable ragu, topped with a creamy béchamel.
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Съставки
- Eggplant3 large
- Brown or green lentils200g, dry
- Onion1 large, chopped
- Carrot1, finely chopped
- Celery stalk1, finely chopped
- Garlic3 cloves, minced
- Crushed tomatoes400g can
- Vegetable broth250ml
- Dried oregano1 tsp
- Butter100g
- All-purpose flour100g
- Milk750ml, warm
- Eggs2, beaten
- Nutmeg1/4 tsp, grated
- Olive oilfor frying
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Slice eggplants 1cm thick, salt them, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry eggplant slices in olive oil until golden brown on both sides. Drain on paper towels.
- 3
Cook lentils according to package directions. Drain.
- 4
In a large pan, sauté chopped onion, carrot, celery, and minced garlic in olive oil until softened.
- 5
Stir in crushed tomatoes, vegetable broth, cooked lentils, and oregano. Season with salt and pepper. Simmer for 15-20 minutes until sauce thickens.
- 6
Prepare the béchamel: Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes. Gradually whisk in warm milk until smooth. Cook, stirring, until thickened.
- 7
Remove from heat. Stir in beaten eggs, grated nutmeg, salt, and pepper.
- 8
Assemble the moussaka: Layer half the eggplant slices in a greased baking dish. Top with the lentil sauce. Add the remaining eggplant slices. Pour the béchamel sauce evenly over the top.
- 9
Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the topping is golden brown and bubbly.
- 10
Let it rest for at least 20 minutes before serving.
