🍆 Vegetarian Moussaka

Ingredients

• 🍆2 medium eggplant
• 🫘5.3 oz (150 g), about 3/4 cup dry red lentils
• 🍅10.5 oz (300 g), about 1 1/4 cups crushed tomatoes
• 🫙1 1/4 cups (300 ml) vegan béchamel sauce
• 🧅1 medium onion
• 🫒1 1/2 tbsp (22 ml) olive oil
• 🧄2 cloves garlic
• 🌿1 tsp ground cinnamon

• Recipes with eggplant
• Recipes with red lentils
• Recipes with onion

How to make it, step by step

1. Roast the sliced eggplants with oil in the oven at 400°F (200°C) for 20 minutes.
2. Make the filling: sauté the onion and garlic, add the red lentils, crushed tomatoes, cinnamon and a cup of water. Cook for 15 minutes until the lentils are tender and the filling is thick.
3. Assemble the moussaka: a layer of eggplant, the lentil filling, another layer of eggplant and vegan béchamel on top.
4. Bake at 350°F (180°C) for 30 minutes until the top is golden. Rest for 10 minutes.