Lentil Moussakaby

Ingredients

  • 3 large eggplants
  • olive oil to brush
  • sea salt & pepper to sprinkle
  • for the lentil mixture:
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves of garlic minced
  • 2 bay leaves
  • 1-2 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp coconut sugar or brown sugar
  • pinch of cinnamon
  • sea salt & pepper to taste
  • for the béchamel sauce (*see recipe notes):
  • 2 tbsp nutritional yeast
  • sea salt & pepper to taste
  • pinch of nutmeg
  • vegan cheese to taste (optional)

Preparation

  1. Preheat oven to 390° f/200° c and prepare two baking sheets with parchment paper

  2. Slice each eggplant lengthwise into 4 pieces

  3. Cut the potatoes into 1/2 inch (1 cm) thick slices

  4. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper

  5. Bake in the oven for about 20 minutes or until lightly brown

  6. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat

  7. Add the onion & garlic and sauté for about 4-5 minutes

  8. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste

  9. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes

  10. For the béchamel sauce, add the plant-based milk to a pan/skillet

  11. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk

  12. Add the vegan butter and bring the mixture to a boil

  13. Let simmer on low heat for a few minutes until it thickens

  14. Whisk continuously

  15. Remove from heat

  16. Check the recipe notes if you don't want to make the béchamel sauce

  17. Grease a 13"x9" (33x23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish

  18. Top with the lentil mixture, followed by the remaining potato/eggplant slices (see photo above in the blog post)

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