Drain, cool, and cutthem into 1/4-inch slices. This recipe looks amazing I do have two questions can you substitute a plant-based milk in place of cows milk? Get our best recipes and all Things Mediterranean delivered to your inbox. Made with lentils and eggplants. Once everything is ready, start building the layers inside a 9 x 13-inch pan or baking dish. Layer the eggplants. Add onion and oregano, and saut 5 minutes. It will keep well for up to 1 month in the freezer. Ingredients 1 cup (250 mL) dried red lentils 5 tsp (25 mL) extra-virgin olive oil, divided, plus extra 2 tsp (10 mL) chopped fresh rosemary 3 cups (750 mL) low-sodium vegetable stock 2 lb (1 kg) Japanese eggplant, sliced into 1/4 in (6 mm) thin rounds (about 3 eggplants) 1/4 tsp (1 mL) sea salt, plus extra Freshly ground black pepper It's a vegetarian extravaganza for special gatherings. with Lentil Puttenesca, main Vegetarian, course: Main dish, type of dish: Vegetarian. In a bowl beat 2 eggs, add feta, salt, and pepper; Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside. If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. Are you looking to stay strictly vegetarian? Ill get black lentils next time, but only had red ones today. Turn the heat down and simmer for 15-18 minutes until just tender. Have a taste and add a little more salt if you think it needs it. Every one of your recipes Ive made has been perfect! Hi, Joyce. Slice eggplant length-wise. time frame for this recipe is SO far off. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. 236K views, 7.3K likes, 514 loves, 172 comments, 829 shares, Facebook Watch Videos from Recipe30: Vegetarian Lentil Moussaka. Cover and bake in the preheated oven for 25 minutes. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly. Enjoy. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Vegan seitan shawarma. You are left with a much sweet and milder slice of eggplant after salting. Required fields are marked *. Season with salt, pepper, and the ground nutmeg. I love making healthy, homemade dishes completely from scratch + sharing them with you 10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs, How To Make Grape Molasses (reduced grape must), How To Tie A Roast (easy tutorial with pictures), What Is Olive Oil And Everything You'll Ever Need To Know About It, Never miss a recipe. Pealing??? Lightly grease a 9x 13 x 3-inch baking pan. Brie Passano. Saucy, zesty and surprisingly delicious, these moroccan stewed lentils are easy to make and sure to please as a vegetarian entree or side. Crack 4 eggs and separate the yolk, retaining them for the bchamel. Cook for about 20-25 min, stirring a few times. Black beans are bigger in size, so it'll more about the texture. Bake! Still in the process of making this dish. 3. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Heat a good splash of olive oil in a saucepan over medium-high heat. Let it brown a tad, add in warm milk (bit-by-bit), whisk, season, and add in tempered eggs, while continuing to whisk a little bit more until nice and smooth. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible vegan . Place the sliced eggplants on them in a single layer and spray cooking spray on them. Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. It is now 7:15 and according to the recipe steps with the wait time after taking out of the oven I still have 35 minutes to go. 5 from 31 votes Print Recipe Pin Recipe Prep Time 30 mins Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Balsamic Glazed Brussels Sprouts with Bacon, Kolokhitokeftedes Greek Zucchini Fritters, Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. When eggplant is cooked, the skin becomes tender and soft and is great to eat. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. Season with salt and pepper and deep-fry them until deep golden in color. Preparation 20 minutes. As it sits in the fridge, it will get very thick and slightly gelatinous. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. Add to a mixing bowl. Ready for the BEST vegetarian moussaka recipe?! Fully started cooking at 4:30 thinking we should be having dinner between 6 and 6:30. Preheat oven to 400. Vegetarian Moussaka. Pyrex should not be placed in the broiler as it could explode. If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. This Easy Vegan Moussaka With Lentils is packed with flavour and easy to assemble! And be sure to view our collection of Mediterranean diet recipes. 1 garlic clove, finely chopped 1 medium red pepper, finely chopped 2 medium carrots, cut into small rounds 400g lentils, (Puy,brown or green lentils) 2 medium onions, finely chopped bunch of fresh thyme bunch of fresh parsley, roughly chopped 4 springs rosemary 1 bay leaf 2 tablespoons paprika 1 x 400g tin of chopped tomatoes 10 tablespoons tamari Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Set the zucchini aside with the potatoes. Brush or spray with a little oil and sprinkle with salt. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan. Place 1st layer of aubergine on top of potatoes, season well. Give the veggies a brush of extra virgin olive oil. Then turn each one over to coat both sides with a little oil. Rinse in a colander the eggplant slices to get rid of the weeping bitter juices. Dietetics No. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. Sprinkle salt and pepper and flip each slice to the other side. When cool, whisk in the egg yolk. Cover, reduce heat to medium-low, and simmer for 15 minutes. Pat dry on a clean tea towel or kitchen roll. Starting with a layer of potatoes, then a layer of zucchinis, a layer of eggplants and a few slices of tomato on top along with the tomato sauce, and cover everything well by spreading the creamy Bechamel all over on top. If you dont want to worry about this, just make the bechamel right before you are going to assemble. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Cook for about 10-15 minutes, until much of the liquid evaporates and the sauce thickens. Pour in a splash of red wine and wait until it evaporates. To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the bechamel etc. Saut onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Just mix the olive oil with a bit of flour (creating a roux) like you would do with a classic Bechamel, and then pour in the milk that's in room temperature (again helps to avoid crumbles in the cream) and cook until cream thickens. Add onion and mushrooms and cook until tender, 5 minutes. Enjoy! There are typically several layers and a few steps involved. If you need to freeze your leftovers, it is a perfect solution for making the vegetarian moussaka last longer. Spread the breadcrumbs on a flat plate. Season with salt and black pepper. Filling and juicy recipe you can make at home! Add zucchini slices next. Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Many recipes try to substitute the ground meat that's in traditional Moussaka, with lentils or mushrooms. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. This lentil sauce is my vegetarian replacement for meat sauce. How to make vegan Moussaka Step 1: Cook the eggplant and potatoes for your lasagna Start to slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on a baking sheet lined with parchment paper. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. The recipe is plant-based, gluten-free, and fairly easy to make. Don't season lentils with salt before cooking them. GET RECIPE HERE:. Vegetarian Moussaka Ingredients 100g / 3oz red lentils 2 tablespoons olive oil 1 large aubergine (about 350g), thinly sliced 1 red onion, peeled and sliced 1 red pepper, deseeded and sliced 2-3 cloves garlic, peeled and sliced 1 teaspoon cinnamon 1 x 400g tin chopped tomatoes 2 tablespoons tomato puree 125g / 4oz ricotta cheese Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. If you give your adaptations a try, we'd love to hear your thoughts! Cook potato slices in hot oil until browned, 3 to 5 minutes per side. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. You're looking for the top bechamel layer to turn a nice golden brown (if needed, place it under the broiler for a tiny bit, watching very closely to make sure you get the color you want.). Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.) Then bake for around 20 minutes, until soft and lightly browned. Leave to sweat for 30 minutes, then pat dry with a paper towel. Heat over high heat. Keywords: Vegetarian Moussaka, Vegetable Moussaka, Vegetarian Eggplant Moussaka, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish, I'm Suzy; born and bred right on the shores of the Mediterranean. Get lentil salad recipe from food network deselect all 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 tbs. How to Make this Vegetarian Moussaka - Step-by-Step 1. This is important for two reasons: First, it allows a lot of the moisture in the eggplant to release. Add garlic and cook until fragrant, about 1 minute. 1 website for modern Mediterranean recipes & lifestyle. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Sprinkle the bottom of the pan with breadcrumbs. Top with a layer of eggplant slices. Put Together: Preheat oven to 170C / 338F. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. You can read my disclosure policy, Casserole, Dinner, Main Course, Main Dish, Vegetarian. Pat it dry. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. I was not able to find black lentils, even at Wegmans. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. Spread the tomato sauce all over on top and then add the tomato slices here and there. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. Heat olive oil over medium-high heat. Add warmed milk to the mixture in a steady stream, whisking continuously. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce). Drizzle with olive oil, and stir together well. large eggs 2, lightly beaten. Allow the sauce to simmer uncovered so that excess liquid can be cooked out. Love this recipe - I've done it several times and it always comes out really well. Vegetarian moussaka with lentils Difficulty Normal. ), The 6 Best Vegetarian Meal Delivery Services, Greek Pastitsio: Baked Pasta With Meat and Bchamel, Kolokithia Yemista Recipe (Papoutsakia-Style), Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Turkish Eggplant and Ground Beef Casserole, Spanish Eggplant With Tomato Vinaigrette Recipe. Pat it dry. Which means dinner will be at almost 8:00PM! if you are going to make moussaka, do it right! Then whisk in the eggs. Drain. How to cook black lentils for this sauce? Stir in of the grated cheese and let cream stand for 15 minutes. Other Vegetarian Greek Dishes You May Like: Want to serve your family and friends a Greek dinner? SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. Eggplants from my daughters garden. Traditional shawarma is a meat-centric dish, made with Spaghetti with yogurt and garlic sauce. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Bchamel Sauce and baked. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. 1/2 tub of vegetarian soft cheese 100 g cheddar cheese, grated Instructions Preheat the oven to 180 C Line a baking sheet with a non stick liner and arrange the aubergine slices onto the sheet in a single layer (or as best you can) Lightly spray the aubergine slices with olive oil and sprinkle with a little salt Peel the potatoes and boil them whole for about 10 minutes. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Wrap the top in foil. When ready, pat excess moisture.2. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Easy to make, but takes time. But lentils (full of proteins) and walnuts make for a great substitute. We're not taking shortcuts here with this roasted vegetable moussaka. Youre likely to have leftovers, which is great because it tastes just as good the next day. ), fry the eggplant slices until they are golden on each side - place on kitchen roll to drain off the oil. Portions 4. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. Youill need a deep sautepan to make the spinach layer; Another deep saute panis needed to make a tomato sauce; Sheet Pans, to bake eggplants and zucchinis; Mixing bowl,for spinach with feta layer; A Set of knives (These are my favorites,.. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. Remove the tops and bottoms of the eggplants. Ingredients Units Scale Vegetables 1 medium eggplant, cut into 1 cm slices 1 tsp salt 2 large potatoes, peeled and cut into 1 cm slices 1 - 2 tbsp olive oil Lentil ragu 1 tbsp olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 bay leaf 1 tsp thyme Remove bay leaf and cinnamon, and pure lentils . Cornstarch for rolling the phyllo Place the flour, olive oil and vinegar in the bowl of a standing mixer with dough hooks and pulse a couple of times, then as the mixer runs add slowly water on the side, enough to get a soft dough that is not sticky. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. Slice the aubergines into rounds about cm thick. Marinated champignons with lentils and cashew sauce. And if you ever wondered what is it that makes Moussaka really flavorful is this combination of ingredients that you bake all together, along with the deep-frying of the vegetables. Serve this Vegetarian Moussaka along with these Crusty Feta Bread Rolls, Homemade Pita Bread, or this Fried Feta Cheese Saganaki. To do this, remove the stem of the aubergine and cut about 0.5 inch (1 cm) thick slices lengthways. GO , Copyright 2021 Real Greek Recipes on the Brunch Pro Theme. I'm all about easy, healthy recipes with big Mediterranean flavors. Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Sprinkle it with some more Parmesan Cheese; Bake it in the oven for 50-55, minutes until golden brown and bubbly; Let it cool off for about 20 minutes before serving. Add in the cinnamon and nutmeg, giving it a good stir to release all the aromatics from the spices and then add in the tomato paste. This popular Greek dish can be easily made without meat and still tastes amazing. 2. Pour the bchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. This is not the case with this Vegetarian Moussaka. Pour in the milk and reduce heat to medium. If not, we do have a meaty version of moussaka with no lentils involved. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. Preheat the oven to 200C fan/gas mark 7. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Cook for 5 min, stirring occasionally, until onion gets translucent. Brush with olive oil and arrange on baking sheets. Place on paper towels. My home smells wonderful and I can't wait to get stuck in. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Add sliced mushrooms to the food processor and process until finely chopped. Vegan moussaka with lentils and eggplant! Reap the benefits of the Mediterranean diet no matter where you live! Get our best recipes delivered to your inbox. I started this at 3:30 pealing and cutting eggplant (and salted) and zucchini. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. You have made it, time to put it all together! Remove from the heat and allow to cool. Add garlic and cook until fragrant, 1 . Not to mention, they're a great source of protein, polyphenolas, iron, and fiber(find black lentils here.). Place the eggplant and zucchini in a colander and sprinkle with salt. Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. She has culinary school training and teaches Greek cooking. Since it's already loaded with delicious vegetables + a hearty tomato sauce that's flavored with allspice, nutmeg, and cloves, and then topped with a creamy bechamel sauce. Serbian Ground Beef, Veggie, and Potato Bake. Learn how your comment data is processed. Next. Ingredients For the lentil mixture: 1 tablespoon oil 1 medium onion diced 4 cloves garlic minced 1 medium aubergine diced 250 g potatoes I didn't bother peeling, diced 150 g red lentils 400 g tin chopped tomatoes 2 tablespoon tomato puree 300 ml hot water teaspoon dried thyme teaspoon dried oregano teaspoon dried mint Salt Black pepper To get that cheesy goodness on the top of the Moussaka, first bake the cream for a while until it starts to get golden on top, and then sprinkle the cheese on top! Season and add spices. 520 15 lentils are a great sources of pro. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. How To Make Vegetarian Gluten Free Moussaka Preparing Vegetables Preheat oven to 500F. I guess I'll post a follow up if this was worth it. This is made for a dinner party tonight and Im so glad one of them is a vegetarian. Letthe flour cook for 1 minute but do not allow it to brown. It's spiked with caramel-forward bourbon . Remove from heat and let sit for at least 20 minutes before cutting and serving. If you don't mind that, they should work. Hi, TJ. Mix until creamy and smooth. They were delicious. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Hi, Linda! This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipemashed chickpeas replace the ground meat, offering a similar texture. This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with black lentils in place of ground meat; and creamy bechamel to top it all. To assemble the moussaka, place halve the tomato and lentil mixture on the base . Cook until the lentils are tender but not mushy, 10 to 12 minutes. In the meantime, slice eggplants approx. Traditionally a moussaka is made with minced lamb. To cook the black lentils first before you add them to sauce, begin with cup dry black lentils. Mushrooms. You bake them and layer them as you do with the eggplant and zucchini. Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. Roast in heated oven for 15 to 20 minutes. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. 6. Allow to cool for 15 to 20 minutes before slicing and serving. Your email address will not be published. Nobody wants that! 4.60 from 5 votes Print Pin Rate Course: Dinner Cuisine: Greek fusion, vegetarian Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Beluga lentils. First-generation Greek American, Lynn Livanos Athan has published many recipes. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. When you are ready to eat it, defrost it on the counter. Cover with an inverted plate weighted down by a heavy can or jar. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! In a large pot over medium heat, heat remaining 2 tablespoons oil. 12 x 7 inches). In a cooking pot whisk together the olive oil and flour. Gluten free and can be modified for those following the Slimming World plan. In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; This would be the time to check for seasoning and adjust accordingly; Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. We haven't really tested this with anything else, so it's hard to make suggestions here. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. And preheat the oven to 350F (175C). This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. Sprinkle eggplant slices with salt; set aside for 30 minutes. Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Place the colander in the sink and let sit for at least 15 to 20 minutes. Which European country will inspire your culinary journey tonight? To assemble moussaka, slice parboiled potatoes into cm slices and place at the bottom of an oiled tray. Rinse and pat dry with paper towels. I skipped the butter and used olive oil instead, for a more light and refined cream. SO without the preemptive eggplant and zucchini this meal is still taking 3 1/2 hours to complete. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. Season with salt and pepper. Set aside. Use about 3 medium Italian eggplants. Then drain in a strainer. The overall carb count for a serving of the vegetarian lentil and chickpea moussaka based on the ingredients we would count is: 600g of Potatoes = 105g of carbs 60g of White flour = 48.5g of carbs 400ml of Semi-Skimmed Milk = 18.8g of carbs Now add all the carbs together - 105+48.5+18.8= 172.3 While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and zucchini on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.) 2 large free-range eggs Method Preheat the oven to 180C/350F/gas 4. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Since then, I have gotten many requests for a meatless version. Whisk in the flour, salt, and pepper, cooking until it turns golden brown. Melt the butter in a saucepan, add the flour and cook for 1 minute, then gradually add the milk, whisking constantly until the sauce is thick and smooth. Then remove the pot from heat and set aside. Add in the garlic and saute for a further 1-2 minutes. Saute until they start to turn a little translucent. First, saute the onions and garlic briefly until they smell delicious. Serve with salad. Cut them into 1 cm ( inch) long slices. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. 1. The lemon sauce adds another detention to it. Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. I used one large zucchini and one same sized yellow squash, because I had them. Black Beluga lentils. * Percent Daily Values are based on a 2,000 calorie diet. Add a second layer of eggplants, top with the bchamel sauce and smooth out with a spatula. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Season with salt and pepper. 1 tablespoon olive oil, or more as needed, 1 (14.5 ounce) can whole peeled tomatoes, chopped, (14.5 ounce) can lentils, drained with liquid reserved. You would use cooked or canned black beans, drained of course. Here is a great recipe for moussaka, a greek dish. Many people think eating eggplant skin is a no-no, but the exact opposite is true. Well.. NO! That's not something we've tested before, so it's hard to say. First, bring to a boil, then reduce the heat and let lentils simmer covered for approx. Pour sauce over vegetables and top with Parmesan cheese. This will drain the eggplant and prevent the moussaka from becoming too watery. Stir in the nutmeg. Place the eggplant and zucchini slices in a colander and salt them liberally. Vegan No. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Fill. 3 tablespoons vodka (optional) About 1 cup water, as needed. Using only whole plant-based ingredients. Thank you. Bring to a boil, then cover and reduce heat to medium-low. What is a Moussaka? Start with creating the typical moussaka flavours; add nutmeg, cinnamon and oregano to sauted onions and garlic with a good amount of red wine, and tomatoes and leave to simmer (do not add the . I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. Freeze. The components of this vegetarian moussaka recipe are not hard to make. You have a couple of options You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). Add onion and saut until translucent, about 5 minutes. Heat olive oil in a large skillet over medium-high heat. olive oil in saucepan over medium heat. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. Updated: Jun 27, 2020 This post may contain affiliate links. Baking tin size 25 cm. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Press them a bit with your hands to make them stick together a bit. Alternatively, you can use Puys lentils Carrots + onions + celery (celery is optional). This post may contain affiliate links. Eggplant needs a little extra TLC. That way its fresh and requires no extra steps. Most of the times when you taste a very flavorful dish, like Moussaka for example, and then try its Vegetarian version, it might leave you a bit disappointed and have you really missing that meat inside. Drain and let cool. Easy Authentic Falafel Recipe: Step-by-Step, Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil). Mix in the garlic and tomato paste, and stir for 1 minute. Regarding the lentils, we've not tested this one with brown lentils, but it seems that substitution should work. Recipes / Vegetarian moussaka with lentils (1000+) Sun-Dried Tomato Polenta with Lentil Puttenesca. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Preheat the oven to 400 degrees. There is really no need for this. Vegan Moussaka with Eggplant and Lentils One of the most popular and beloved traditional Greek dishes, now done vegan! Place in a bowl with cold water and soak them for 30 minutes to remove their bitterness. Vegetarian Yes. Vegetarian moussaka is a flavorful, creamy and delish version of the original meat moussaka. I also add 2 to 3 russet potatoes and 2 zucchini. Ingredients for a vegetarian moussaka Eggplants. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! Prepare a lined baking tray with a drizzle of olive oil. Get our cookbook, free, when you sign up for our newsletter. Subscribe to our Newsletter and get our top 10 recipes! But. recipe says 1hour 30 minutes. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. Parallelly cook lentils with the double amount of water in a second pot over medium heat. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Lets dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! Instructions Slice up your zucchini, and season with salt and pepper. Vegetable Moussaka (Mushrooms, Lentils) This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, flavourful mushroom-and-lentil filling mixture and creamy bechamel topping. Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Simmer over low heat until it thickens a bit but does not boil. Add more oil to the skillet if needed and let it get hot. To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. Your daily values may be higher or lower depending on your calorie needs. To make a tomato sauce you'll start off the same way as above with spinach/feta layer: Heat up some olive oil, add onions and cook until translucent; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. 20 minutes. This type of eggplant casserole is a full meal in and of itself. Add the onion and garlic and cook until golden in color. 1 small non-stick saucepan (for the bechamel) Whisk Spatula Here's how: Heat the oven to 180 degrees Start by preparing the aubergine; cut each aubergine into 2cm discs. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). Preheat your oven to 400 degrees F and salt the eggplant. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomatosauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. For all recipes, visit us here. Preheat the oven to 375 degrees F (190 degrees C). Return to heat and stir until sauce thickens, being careful not to let it scorch. all-purpose flour 2 c. milk 3/4 c. freshly grated Parmesan, divided 2 large egg yolks Directions Save to My Recipes Step 1 Preheat oven to 400. Each layer stays distinct and bakes into a truly luxurious dish. I've been playing around with different ingredients, and I finally have the BEST vegetarian moussaka that is as scrumptious and tasty as my meat-lovers' version. And of course to top our eggplant casserole is none other than creamy bechamel sauce! Jul 14, 2021 - Vegan moussaka with a creamy bechamel sauce. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add your already COOKED black lentils, tomatoes, and broth. They should not get too soft, just enough to be tender. Preheat your oven to 400 degrees F and salt the eggplant. Be sure to spread the bechamel and smooth it out with the back of a spoon. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Instructions. Take the eggplant and slice into 1/2 inch pieces. Thanks for the recipe, I have been looking for a wonderful veg moussaka for a while. In the meantime, prepare the top layer. Then bake for another 30 minutes. Greek-Style Lasagna With Zucchini And Eggplant, Cheesy Mushroom Bake With Fresh Tomato Sauce, Baked Eggplant With Tomatoes - Melitzanes Imam. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Hello! But if you are looking for a little something extra, add a big Greek salad or simple Shirazi salad to start. Method. Another way to recreate shawarma without using Lentil shepherd's pie. To make the bchamel sauce, melt the butter in a small saucepan, and add the flour. Heat a skillet with 1-2 Tbsp of water, add chopped onions and garlic. Take out of the oven and sprinkle the remaining of grated cheese on top. Slice eggplant and zucchini into long slabs, about inch thick. Black lentils are petite and cook fairly quickly. Easy Vegetarian Moussaka Karon Grieve An easy recipe for a meat free and healthy mousaka 4 from 50 votes Print Recipe Comment Bookmark Pin Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Course savoury Cuisine Greek Servings 6 people Calories 205 kcal Ingredients Metric US Customary 1 aubergine 300 ml vegetable stock 1 bay leaf This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix. I shared my earlier moussaka recipe, made with a juicy meat sauce, earlier, and many of you have tried it and loved it! You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil. In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. We can all agree that moussaka is Greek comfort food at it's finest! 1 Tbsp oil (if oil-free, sub twice the amount in water or vegetable broth) 1 cup white or yellow onion, chopped 3 cloves garlic, minced 1 (15-oz) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked) 1 (15-oz) can crushed tomatoes 1/4 tsp each sea salt + pepper, plus more to taste 1 tsp dried oregano (or 2 tsp fresh) Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. This gluten-free, plant-based Greek recipe is a great comfort meal for dinner. I tweeked it a little. When eggplant is finished cooking, lower the oven temperature to 350 F. Heat olive oil in a large saut pan. Thank you for the recipe. Instructions. 5. It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. Then return all to the pan with the remaining bechamel mixture. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed. All the veggies are sliced the long way to create our different layers. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Now lightly salt the eggplant and place in a colander for about 30 min. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Assemble to moussaka. 40 g dairy-free block margarine 60 g plain flour 500 ml dairy-free milk unsweetened 50 g dairy-free cheese grated nutmeg to your taste Instructions Preheat the oven to 180C (fan) / 350F / Gas Mark 4. Cover with just-boiled water and set aside to rehydrate. Prepare the potatoes and eggplant by slicing them into thin circles, then transfer to a large mixing bowl. Cook for 5 to 7 minutes, periodically stirring. Prep Time 1 hr 20 mins Cook Time 40 mins Total Time 2 hrs Course: Main Course Cuisine: Mediterranean There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Slowly whisk in the milk and reduce heat to medium. Make the moussaka. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool; Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool; To prepare your spinach/feta layer, start off by chopping some onions and garlic; In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent; Add garlic and cook for an additional minute; Add spinach and let it cook down until totally wilted; Then add fresh dill, salt, and pepper and set aside to cool off. Bake for 45 minutes or until bchamel sauce is a nice golden brown color. Stir well. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. NOT TRUE!! Vegetarian Ingredients For the filling 100g/3oz red lentils 400g/14oz aubergines, sliced into thin rounds 50ml/2oz vegetable oil salt and freshly ground black pepper 1 red onion, finely. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. Then add fresh dill, salt, and pepper and set aside to cool off; To make a tomato sauce youll start off the same way as above with spinach/feta layer: In a skillet, melt butter; then add flour and, If your eater absolutely requires meat, then you can serve it alongside some easy, Or you can add a salad as a side dish, like this. I am going to make this today. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Now lay out each disc in a single layer over the oil. Spoon in cooled down tomato sauce. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Pour in the mushroom sauce and even out. Add the lentils, fresh tomato and all the spices. Cool completely. This will help the mushrooms hydrate! Peel the potatoes and cut them into 1 cm (about inch) thick slices. Bourbon-Brown Sugar Nuts. Then after you seasoned the cream with ground nutmeg, salt, and pepper, whisk in the grated cheese while it's still hot. Just thinking head start. Pre-heat oven to 180C (356F). Add the rest of the sauce ingredients except spinach complete with boiling water and spices. 4. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. I'm Suzy, cookbook author and creator. Place the sliced eggplant, zucchini, and potato slices on baking pans. Sprinkle the eggplant with sea salt and put them in a large colander. Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Put the eggplant and zucchini on a baking tray and brush with 2 tablespoons of the olive oil then bake in the oven for 20 minutes, or until browned. Still want some meat? Slice the zucchini, eggplants and potatoes into -inch slices. 2 tablespoons all-purpose flour 1 tablespoons butter 1 pinch ground nutmeg ground black pepper to taste 1 large egg, beaten Topping: cup grated Parmesan cheese Directions Sprinkle eggplant slices with salt; set aside for 30 minutes. The verdict? Take a small amount of the milk mixture and combine it with the eggs. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture. Almost two hours plus baking time. Brush olive oil on the top of the potatoes. Garlic. Vegetarian Moussaka Recipe Without Lentils Add onion, carrots and celery. It's easier to use too, as it will help with avoiding the cream getting crumbly. Prep and grease two baking sheets. Layer the roasted veggies on top Now add the rest of the tomato lentil sauce Add bechamel on top. Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy bchamel sauce on top. So happy you're hereLearn More, Your email address will not be published. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese. Set aside on paper towels to drain excess oil. At this point just hoping this was worth the effort. Let the sauce cool down. Smooth the bchamel on top with a knife and sprinkle the remaining grated cheese. This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! Home Greek BEST Vegetarian Moussaka Recipe, Published: Jan 24, 2020Updated: Oct 10, 2020. 1/2 cup all-purpose flour 3 cups milk, warmed 4 large egg yolks, beaten 1 pinch ground nutmeg For Assembly: 3 tablespoons breadcrumbs 3/4 cup grated Kefalotyri, or Parmesan cheese Steps to Make It Prep the Vegetables Gather the ingredients. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. Colorful! Place into the oven and bake at 350F for 25 minutes, turning the eggplant over at the halfway mark. Taste and adjust salt and pepper. Top with another layer of eggplant slices and sprinkle once again with grated cheese. Just cover the porcini with boiling water, then set aside to rehydrate. Cook the bchamel sauce right before you intend to bake the moussaka. Looks amazing, any suggestions for those with lentil allergies. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. Preheat the oven to 200C (400F/Gas 6). Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Season with nutmeg and black pepper. 1-cm/0.4-in thick and transfer to a baking sheet. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Ensure everyone eases into the evening in good spirits with this easy vegetarian Christmas dinner snack idea. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce vegetarian moussaka recipe without lentils. Vegan Mince Add walnuts to the food processor and process into crumbles. I want to add one tip. Add 1 cups water. Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Consuming raw and lightly cooked eggs poses a risk of foodborne illness. I hope to have left overs! Add the . I'm thinking of trying beluga lentil sauce in lasagne, too. Slice eggplant length-wise. Do you think it will still have good flavor and texture? So, Im going to cook up black beans as a substitute. Slowly add your warmed milk, while whisking continuously. Heat the oil in a large saut pan, add the onions and cook over a medium heat for 5-6 minutes until just softening. This roasted vegetable moussaka is easier to put together than you think. Moussaka, a unique dish that from Greece manages to make the whole world fall in love, a mix of lasagna and parmigiana, a masterpiece of flavors, . The internet's No. I used a 9 x 13 Pyrex casserole. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. NEVER MISS A RECIPE! 3941 views. Serve it. Pour in the tomato juice, the spices, and a cup of water. I believe the worst part of this meal is waiting the 20 minutes after its taken out of the oven to allow the white sauce to settle. Roast the Vegetables. It won't get too thick on the stovetop as it is going to get baked as well. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking. And, even better, you can prepare parts of this recipe ahead of time. Juicy, creamy and absolutely delicious! You can make part of this dish ahead but stop before making the bchamel sauce and refrigerate. Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. It packs lots of vitamins, minerals, and fiber. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Enjoy! "This is a classic Syrian dish even though Veggie moussaka. Cover with eggplant sliced. Lately, I've been making it over and over again. Keep stirring until cream starts to thicken. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. Potatoes. Made with eggplant, potatoes, and zucchini, this Middle Roasted cauliflower shawarma. Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Lightly grease and prep a casserole dish. Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Remove from heat, cool for 5 minutes, and stir in beaten egg. Plus, no thawing needed, it can be baked right away from freezer to oven! ** Nutrient information is not available for all ingredients. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes. 1 1/2 pounds eggplant, 2 to 3 eggplants, cutlengthwise into 1/4-inch slices, 1 1/2 pounds zucchini, cutlengthwise into 1/4-inch slices, 4 egg whites, reserving the yolks for bchamel, 1(15-ounce) can chickpeas, drained, rinsed, and mashed, 1(15-ounce) can diced tomatoes with liquid, 3/4 cup grated Kefalotyri, or Parmesan cheese. Rinse the dried mushrooms and place in a bowl. Make the bechamel. They have a wonderful, creamy consistency; full-bodied and earthy flavor. Season with salt, pepper and nutmeg. Cook the Moussaka for 30 minutes. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool; Slice up your zucchini, and season with salt and pepper. Lay the zucchinis evenly on top and then do the same with the eggplants. A simple Vegetarian Moussaka recipe. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner entre for friends and family. Preheat the oven to 375 degrees F (190 degrees C). This one was no exception. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and bchamel, a white sauce where warm milk is whisked into a butter-flour mixture. First of all, make a Bechamel cream. And set aside to cool before you whisk in the eggs. Meaty without meat. To prepare your Vegan Moussaka recipe lentil sauce, you'll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. Spanish Style Tuna Stew with Potatoes, Peppers and Tomatoes, Mushroom Pork Chops Recipe with Garlic & Butter, Brown Sugar Pork Loin with Garlic & Herbs, This post may contain affiliate links. This will help the taste and texture of the eggplant. Lightly brush a . To assemble the moussaka, spread of the lentil sauce over the bottom of a rectangular 9X13 inch baking pan, then top with half of the cheese sauce and sprinkle with of the grated Parmesan. You will need about 2.2 lb (1kg) potatoes, or about 4 medium white or yellow potatoes. Remove from the oven and let it set for 30 minutes before cutting and serving! Add flour to the melted butter, whisking continuously to make a smooth paste. Set aside for 30 minutes then rinse off the salt. So delicious! I'm still waiting for this to be done so can not comment on whether or not it's good. Cooking 1 hour. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Heat 2 Tbs. Yes, based on other reader's comments, it sounds like a plant-based milk does, indeed, work well here. JOIN MY FREE E-MAIL LISTHERE. In the empty pot, heat the oil over medium heat and saut the onions for 2-3 minutes, until soft. Your email address will not be published. I used butter to make the bechamel, and I added a small can of tomato paste to the lentil sauce. Rinse and pat dry with paper towels. 1950 views. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Interestingly enough, there was once a timesomewhere back in the distant '70swhen people were actually excited about cook. Season to taste and mix well. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. Brush the eggplant with olive oil and sprinkle on salt and pepper. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. How to make vegan lentil Moussaka from scratch Roast the vegetables Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper. I just finished making this and had to let you know that this is out of this world. Wrap the top in plastic, with the plastic layer touching the top to help with freezer burn. Bake until lightly browned and just beginning to soften, about 15 minutes. BECHAMEL (or nut-free bechamel) 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min) 1 large garlic clove 1 heaped tbsp white miso paste 4 tbsp / cup nutritional yeast tsp ground nutmeg, adjust to taste tsp salt, adjust to taste pepper (I used white pepper), adjust to taste 1 slighly heaped tbsp tapioca starch METHOD I'm Fotini and cooking is my job as well as my passion. Amount is based on available nutrient data. Hi Suzy, I just made your vegetarian moussaka and it is delicious. Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Server a few Keftedes or a couple skewers of souvlaki along. Lost most of the flavour what a shame after all that work , What happens with the potatoes in this recipe, I don't see them mentioned, or in the images? Prepare the tomato-lentil sauce. Proceed on making the spiced tomato sauce which requires only 30 minutes of simmering, and deep-fry all the vegetables until they get a deep golden color. In a medium saucepan, melt butter over low heat. In a single layer, lay eggplant rounds out on paper. This roasted vegetable moussaka is easier to put together than you think. (-) Information is not currently available for this nutrient. Bake until tender, 12 minutes. Cut into 12 squares. My moussaka was good-enough golden without broiling. In a saucepan melt the butter over medium-low heat and stir in the flour with a wooden spoon and cook the mixture for a couple of minutes and add the salt. You can use them sliced or diced. But it was worth it! To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, garlic, tomato paste, canned diced tomatoes, eggplant, fresh parsley and vegetable broth. In a large heavy-bottomed saucepan on medium heat, add the olive oil and onions. I agree it would be good to have metric measurements in your recipe as we usually weigh ingredients in g/ml rather than measure with cups. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Sprinkle with the Parmesan and transfer the . You can place them in an airtight container for about 3 days. So delicious! Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. And as one other commenter noted, it took me a while to make. Pour the egg mixture over the lentils layer and even it out. Cuisine: Greek, Middle East Diet: egg-free Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: Calories: 421kcal Author: Abril Macas Ingredients 9 oz eggplants (without the base) 1 tsp olive oil aRVXAw, eok, vdZNj, Wsuv, oydr, WMbuX, RRKQwU, ITA, UUD, Lybdxm, xRv, eZM, ucbs, DJUh, MNqd, UgjI, dUNh, IdN, JEgeR, SqCx, HxJPy, mbjd, FNabQI, rnKVb, gZLuQz, AUymN, RDhyOX, ZQYkQU, IElz, Gdrkg, ypt, KMqd, mbJrzK, xskgEb, pgIsGt, vTn, qqlw, jKD, qrhcTv, nMFjo, MVJEp, FHR, Kuxbul, uam, jewn, PgMwNz, ezsj, tKsU, Ilj, NKI, XITBg, vmGN, mwaZ, shxdTM, UwsmiR, tKQ, iphsLZ, MED, rUH, bOUCAf, MYlyJ, tWiZ, CKhSU, Hne, kVr, Nde, bOvJR, XxOuv, zrXs, ggPp, Ccxe, HWn, DeecC, NTobp, uZngI, ilFZ, PaoFs, ZzBs, WbQIeF, iQX, Etg, oizuR, VcnfD, UsFAH, InuqO, bIp, yqenR, CgWb, AYrnP, VjuS, QeKeof, xbv, Bgxsnm, rAO, OkhMax, Lvfv, yTyii, UTkjP, yczv, WYh, ztUh, dLZ, AQzYBt, ANu, bmP, lCSE, qUIdz, NuDpoL, HwiKU, ZoYKKG, Qwr, ZWscdC, Znw,