Vegetarian Moussaka

🛒 Ingredients

• Eggplant 600 g · 150 kcal
• Potatoes 400 g · 308 kcal
• Olive oil 70 g · 630 kcal
• Onion 150 g · 60 kcal
• Garlic 20 g · 30 kcal
• Green lentils (dried) 150 g · 510 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Tomato paste 30 g · 25 kcal
• Vegetable broth 200 g · 10 kcal
• Whole milk 500 g · 310 kcal
• Unsalted butter 50 g · 360 kcal
• All-purpose flour 50 g · 180 kcal
• Egg yolk 18 g · 60 kcal
• Dried oregano 5 g · 15 kcal
• Bay leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Slice eggplants and potatoes into 0.5 cm (1/4 inch) thick rounds; lightly salt eggplant slices and let them sit for 30 minutes to draw out moisture, then pat dry.
2. Brush eggplant and potato slices with olive oil and bake or pan-fry until tender and lightly golden, about 15-20 minutes for baking or 3-4 minutes per side for frying.
3. For the lentil-tomato sauce, sauté chopped onion and minced garlic in olive oil until softened. Add dried lentils, diced tomatoes, tomato paste, vegetable broth, dried oregano, and bay leaf; simmer for 20-25 minutes until lentils are tender and sauce thickens.
4. To make the béchamel sauce, melt butter in a saucepan, whisk in flour to form a roux, and cook for 1 minute. Gradually whisk in warm milk until smooth, then stir in egg yolk, nutmeg, salt, and pepper; cook until thick, stirring constantly.
5. Assemble the moussaka in an ovenproof dish by layering half of the potato slices, then half of the eggplant slices, followed by all of the lentil-tomato sauce. Repeat with the remaining potato and eggplant slices.
6. Pour the béchamel sauce evenly over the top layer. Bake for 30-40 minutes, or until the top is golden brown and bubbly.
7. Let the moussaka rest for 10-15 minutes after baking before slicing and serving. This allows the layers to set and makes for easier portioning.