Vegetarian Moussaka with Lentils

Ingredients

• 150 g cheese ((cheddar or mozzarella))
• 1 1/2 eggplants
• 1 3/4 cup cooked lentils ((drained weight)*)
• 1 1/2 cup canned diced tomatoes
• 1/2 cup vegetable stock
• 3 tbsp tomato paste
• handful fresh parsley
• 1 onion
• 3 garlic cloves
• 1 tsp salt
• 2 cups milk
• 2 tbsp all-purpose flour
• 1 tbsp butter

Instructions

1. 1

   --- Prepare lentils ---

2. 2

   You can skip this if you use canned or precooked lentils. If you use canned cooked lentils, you simply have to drain and rinse them, then set them aside.

3. 3

   If using dry lentils, you have to boil them first. Rinse the lentils under running water. Add them to a pot, pour over water and bring them to a boil.

4. 4

   Leave the lentils to simmer covered with a lid until the lentils are soft throughout. You might have to add more water if it evaporates before the lentils are soft.

5. 5

   Drain off any excess water after cooking, and set the lentils to the side.

6. 6

   --- Roast the eggplant ---

7. 7

   Start by preheating the oven to 180 °C / 360 °F / 160 °C fan oven.

8. 8

   Slice the eggplant length ways in thin slices. Place them on a baking tray or on a table and sprinkle a pinch of salt on each slice. Leave them for 5-10 minutes. This will help the water “sweat out” from the eggplant.

9. 9

   Use paper towels to press the water out of the eggplant slices and wipe them as dry as possible. Then, place them on a baking tray and drizzle some olive oil over the slices.

10. 10

    Bake the eggplant in the oven until they are soft and roasted through, about 15-20 minutes. Set it aside for later.

11. 11

    --- Make the tomato sauce ---

12. 12

    Finely chop an onion and garlic cloves. Heat some oil in a pot or skillet, and add the onion and garlic. Saute for a few minutes until the onion is soft and translucent.

13. 13

    Add diced tomatoes, tomato paste, vegetable broth, cooked lentils, and salt to the skillet.

14. 14

    Bring the sauce to a simmer, and leave it to cook on medium heat for about 10 minutes. Then, add more salt and pepper to taste as along with roughly chopped fresh parsley leaves.

15. 15

    --- Make the bechamel sauce ---

16. 16

    Melt the butter in a small pot on medium heat. Add the flour to the butter, and whisk to combine.

17. 17

    Add the milk slowly a little at a time and whisk in between to create a lump free sauce.

18. 18

    After all the milk has been added, bring the sauce to a boil while stirring, and leave it to simmer for a few minutes until the sauce has thickened. Set it aside.

19. 19

    --- Assemble the moussaka ---

20. 20

    Add half of the lentil tomato sauce to the bottom of a 9×13 inch (ca. 33 cm) casserole dish, then layer with half of the eggplant. Add another layer of the remaining lentil sauce, followed by a layer of the rest of the eggplant. Top it with bechamel sauce, and some grated cheese.

21. 21

    --- Finish the casserole ---

22. 22

    Bake the moussaka in the oven until the cheese has melted and is golden, about 15 minutes.

23. 23

    Remove the moussaka from the oven, and leave it to chill for 10-15 minutes before serving. This allows it to cool down to a manageable temperature, and will help it keep its shape as you cut into it.