Homemade Vegan Lentil and Eggplant Dish (Moussaka Style) 😋🧀
ingredients:
2 large eggplants about 600-700g sliced into 1/2 inch thick rounds
Salt for salting eggplant
3 tablespoons (45ml) olive oil divided
1 large onion chopped
3 cloves garlic minced
1 cup (200g) green or brown lentils rinsed
3 cups (720ml) vegetable broth
1 can (400g) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon traditional touch
Salt and black pepper to taste
For the Creamy Topping (Vegan Béchamel Style):
2 tablespoons (30g) vegan butter or olive oil
2 tablespoons (15g) all-purpose flour
1 1/2 cups (360ml) unsweetened plant-based milk almond or soy
1/4 teaspoon ground nutmeg
Salt and white pepper to taste
Optional: 1/4 cup (25g) nutritional yeast for cheesy flavor
directions:
1 Prepare the eggplant: Lay the eggplant slices on paper towels, sprinkle liberally with salt, and let sit for 30 minutes to draw out moisture. Pat them dry thoroughly with paper towels.
2 Preheat oven to 400°F (200°C). Brush the eggplant slices with 2 tablespoons of olive oil and place them on a baking sheet in a single layer. Bake for 15-20 minutes per side, or until softened and lightly browned.
3 While eggplant bakes, prepare the lentil layer: Heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute.
4 Add the rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed. Remove from heat.
5 Make the creamy topping: In a saucepan, melt the vegan butter or heat olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
6 Gradually whisk in the plant-based milk, a little at a time, whisking continuously to prevent lumps, until a smooth, thick sauce forms.
7 Stir in the nutmeg, salt, white pepper, and nutritional yeast (if using). Cook for 2-3 minutes, stirring, until thickened. Remove from heat.
8 Assemble the dish: Reduce oven temperature to 375°F (190°C). Arrange half of the baked eggplant slices in the bottom of a 9x13 inch (23x33 cm) baking dish.
9 Spread the lentil mixture evenly over the eggplant layer.
10 Arrange the remaining eggplant slices over the lentil layer.
11 Pour the creamy topping evenly over the top layer of eggplant.
12 Bake for 30-40 minutes, or until the topping is golden brown and bubbly.
13 Let the dish rest for 10-15 minutes before cutting and serving.
Recipe Information: Preparation Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes (plus eggplant salting time) | Calories per Serving: 350 | Number of Servings: 8
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