🕒 Prep Time: 30 mins
🕒 Cook Time: 45 mins
🍽 Servings: 4–6
🧄 Ingredients
For the Vegetable Layers:
- 2 large eggplants (aubergines), sliced into 1/4-inch rounds
- 2 tbsp olive oil
- Salt and pepper
For the Lentil Filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped (optional)
- 1 can (400g) diced tomatoes
- 1.5 cups cooked green or brown lentils (or 1 can, drained and rinsed)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1/4 cup chopped parsley
For the Vegan Béchamel Sauce:
- 3 tbsp olive oil or vegan butter
- 3 tbsp all-purpose flour
- 2 cups unsweetened plant milk (soy or oat work best)
- Pinch of nutmeg
- Salt and white pepper to taste
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
🔪 Instructions
1. Prepare the Eggplant:
- Preheat oven to 400°F (200°C).
- Brush eggplant slices with olive oil, season with salt and pepper.
- Place on baking sheets and roast for 20–25 mins, flipping halfway until golden and soft. Set aside.
2. Make the Lentil Filling:
- Heat 1 tbsp olive oil in a pan. Sauté onion, garlic, carrot (and celery if using) for 5–7 mins until soft.
- Add tomato paste, oregano, cinnamon, salt, and pepper. Cook for 1 min.
- Stir in diced tomatoes and lentils. Simmer for 10–15 mins until thickened. Stir in parsley. Set aside.
3. Make the Vegan Béchamel:
- In a saucepan, heat oil or vegan butter. Whisk in flour and cook for 1–2 mins to form a roux.
- Gradually add plant milk while whisking to avoid lumps.
- Cook, stirring constantly, until thickened (5–7 mins).
- Add nutmeg, salt, pepper, and nutritional yeast (if using). Remove from heat.
4. Assemble the Moussaka:
- In a baking dish, layer half the eggplants, then all the lentil mixture, then remaining eggplants.
- Pour béchamel sauce on top and spread evenly.
5. Bake:
- Reduce oven to 375°F (190°C).
- Bake for 30–35 mins until golden on top.
- Let sit 10–15 mins before serving.
