Vegetarian Moussaka

Vegetarian Moussaka is a hearty Greek dish featuring layers of roasted eggplant, spiced lentils, and a creamy béchamel sauce, making it a satisfying and flavorful meal. This vegetarian twist on the classic dish offers a rich blend of Mediterranean flavors while being completely plant-based.

Ingredients

• Eggplant - 1 large
• Olive oil - 3 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, grated
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Canned lentils - 400 grams, drained and rinsed
• Tomato paste - 2 tablespoons
• Diced tomatoes - 400 grams, canned
• Ground cinnamon - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Béchamel sauce - 200 ml (store-bought or homemade)
• Grated Parmesan cheese - 50 grams (optional)
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let it sit for 20 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel. Brush both sides with olive oil and place them on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent, about 5 minutes.
5. Add the grated carrot, diced zucchini, and red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables soften.
6. Stir in the drained lentils, tomato paste, diced tomatoes, cinnamon, oregano, salt, and black pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
7. In a baking dish, layer half of the roasted eggplant slices at the bottom. Spread half of the lentil mixture over the eggplant. Repeat the layers with the remaining eggplant and lentil mixture.
8. Pour the béchamel sauce over the top layer and sprinkle with grated Parmesan cheese if using.
9. Bake in the oven for 20-25 minutes until the top is bubbly and golden. Let it cool for a few minutes before serving.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from lentils and vegetables, promoting digestive health.
• Contains antioxidants from eggplant and tomatoes, supporting overall health.

Tags