Vegetable Moussaka
A Mediterranean Comfort Classic (Vegetarian!)
Servings: 4 people
Calories: 650kcal
Ingredients
White sauce
- 2 cups Milk (240ml)
- 2 Tablespoons Unsalted butter
- 2 Tablespoons White Flour
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Lentil tomato sauce
- 1 Tablespoon Olive oil extra virgin
- ½ Onion, diced
- 2 Garlic cloves, minced
- 400 ml Tomato sauce (1 can)
- 2 cups Water
- 150 g Red Lentils
- 1 teaspoon Vegetable bouillon
- ½ teaspoon Salt
- 1 teaspoon Oregano
- ¼ teaspoon Black pepper
- 1 teaspoon Sugar
- ¼ teaspoon Baking soda (to remove the acidity)
Vegetables layers
- 500 g Potato, sliced
- 2 Eggplants, sliced
- 3 Tablespoon Olive oil extra virgin
- ½ teaspoon Salt
- ½ teaspoon Garlic powder
- ¼ teaspoon Black pepper
- 1 teaspoon Rosemary
Topping
- 100 g Mozzarella, shredded
Instructions
Prepare the vegetables layers
- Slice the eggplant, season it with olive oil, salt, pepper and rosemary and add them to a baking tray. Bake them for about 8 minutes in 350°F (180°C) in a preheated oven. Flip it on the other side and cook for another 8 minutes. Set it aside.
- While the eggplant is cooking, slice the potatoes (around 0.5cm or ⅕ inches). Add them to a pot with water and salt (1 teaspoon) and cook it for about 10 minutes after the water is boiling. Strain the potatoes and set it aside.
Lentil tomato sauce
- In a pot on medium-high heat, add the onion and olive oil. Stir fry it for about 2 minutes. Add the garlic and dried chili (optional). Cook it for another 30 seconds.
- Add the tomato sauce to the pot, and the red lentils.
- Reduce the heat to low and leave it simmering for about 20 minutes.
- Add all seasonings and baking soda. Mix it well and let it cook for another 5 minutes. The red sauce is ready. Set it aside.
White sauce
- In a pot on medium heat, add the butter and let it melt.
- Add the flour and mix it well.
- Lastly, add the milk, salt and black pepper.
- Mix it in medium-low heat until you have a creamy texture. Set aside.
Assembling the moussaka
- Start by adding a small amount of red sauce at the bottom, so the vegetables won't stick.
- Add one layer of eggplant and tomato sauce on top. Do it again the same. A layer of eggplant and tomato sauce on top.
- Make the top layer with potatoes.
- Add the white sauce on top and lastly, the cheese.
- Bake it in the over at 390°F (200°C) with a grill function on top for about 25 minutes or until the cheese is golden.
