Vegetarian Eggplant Moussaka
80% autentično · Mediterranean-inspired
A flavorful vegetarian take on moussaka, replacing meat with a hearty mix of lentils and vegetables, topped with a creamy béchamel.
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Sastojci
- Eggplant3 medium
- Brown or green lentils, cooked400g
- Onions2 medium
- Garlic3 cloves
- Zucchini1 medium
- Carrots2 medium
- Crushed tomatoes400g
- Vegetable broth200ml
- Dried mint1 tsp
- Butter80g
- All-purpose flour80g
- Milk800ml
- Eggs2
- Nutmegpinch
- Olive oilfor frying
- Saltto taste
- Black pepperto taste
Koraci
- 1
Slice eggplants, brush with olive oil, and bake until tender. Set aside.
- 2
Sauté chopped onions, garlic, diced carrots, and zucchini until softened.
- 3
Add cooked lentils, crushed tomatoes, vegetable broth, dried mint, salt, and pepper. Simmer for 20 minutes.
- 4
Prepare béchamel: Melt butter, whisk in flour. Gradually whisk in milk until thickened. Cook for 5 minutes.
- 5
Remove from heat, whisk in eggs and nutmeg. Season with salt and pepper.
- 6
Layer the moussaka: Place half the eggplant in a baking dish. Top with the lentil mixture, then the remaining eggplant.
- 7
Pour the béchamel sauce evenly over the top.
- 8
Bake at 180°C (350°F) for 40-50 minutes, until golden brown and set.
- 9
Let rest for 15 minutes before serving.
