Lentil and Aubergine Moussaka is a delicious vegetarian twist on the classic Greek moussaka. This hearty and flavorful dish is perfect for a comforting dinner. Here’s a recipe to guide you through the process.
Embark on a culinary journey to the heart of Greece with this Lentil and Aubergine Vegetarian Moussaka, a symphony of flavors and textures that will tantalize your taste buds. This hearty and satisfying dish, a modern twist on a classic Greek tradition, is packed with plant-based protein and a medley of Mediterranean spices, making it a wholesome and delicious choice for any occasion.
Image of Lentil and Aubergine Vegetarian Moussaka
Flavorful Lentil Ragu
The foundation of this moussaka lies in a rich and flavorful lentil ragu, simmered to perfection with a blend of aromatics, earthy spices, and a touch of sweet tomato paste. Tender lentils, infused with the essence of cinnamon, oregano, and bay leaves, provide a satisfying bite, while the umami-rich tomato base adds depth and complexity to the dish.
Roasted Aubergine Slices
The lentils are complemented by perfectly roasted aubergine slices, their slightly smoky, caramelized edges providing a delightful contrast to the creamy bechamel sauce. Salting and rinsing the aubergine slices beforehand draws out excess moisture, ensuring they don’t become soggy when roasted. This simple technique results in aubergine slices that are both tender and flavorful, adding a delightful texture to the moussaka.
Rich and Creamy Bechamel Sauce
The crown jewel of this moussaka is the smooth and velvety béchamel sauce, draped over the layers of lentil ragu and roasted aubergine like a blanket of indulgence. A classic béchamel is made with flour, butter, and milk, but for an extra touch of Mediterranean flair, consider incorporating a touch of nutmeg or a hint of lemon zest.
Tips for Mastering the Moussaka Technique
To achieve the signature moussaka look, carefully arrange the aubergine slices in a spiral pattern, creating a visually appealing and structurally sound foundation. Then, layer the lentil ragu over the aubergine, ensuring even coverage. Finally, top with the creamy béchamel sauce, giving the moussaka its signature golden-brown hue.
Serving Suggestions and Variations
For a richer and more decadent experience, consider adding a sprinkle of grated Parmesan cheese before baking. You can also experiment with different variations, such as adding spinach or zucchini to the lentil ragu for added vegetables and flavor. Serve this hearty moussaka with a refreshing Greek salad or a side of roasted vegetables for a complete and satisfying meal.
With its symphony of flavors, textures, and culinary traditions, this Lentil and Aubergine Vegetarian Moussaka is sure to become a staple in your kitchen. Indulge in this dish and transport yourself to the sun-drenched shores of Greece, where flavors dance and memories are made.
Lentil and Aubergine Vegetarian Moussaka
Ingredients
- 1 box Green lentils Brown lentils can be also used. You can also use soaked dried lentils (100 grdried).
- 200 ml Vegetable stock
- 1 aubergine large
- 500 g potatoes
- 2 tsp Olive Oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 tsp Tomato paste
- 1 can Diced tomatoes 400 g
- 1/2 tsp ground cinnamon
- 1 tsp dried thyme
- 1 tsp dried oregano
- sea salt
- pepper
For the béchamel sauce
- 2 tsp Butter
- 2 tsp All-purpose flour
- 300 ml Milk
- Sea salt
- Pepper
- one pinch Nutmeg
- 1/2 cup Parmesan cheese grated
For the topping
- 1 cup Yellow cheese grated
- Parsley chopped
Instructions
- Peel and Slice the potatoes into discs. Boil them with a pinch of salt for 7-8 min or until almost tender. Once done, drain, set aside to steam dry and reserve the pot
- Preheat your oven to 200°C. Mix aubergine, chopped in small pieces, with salt and olive oil. Place them on a baking sheet and roast for about 10 minutes until they are tender and slightly golden. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic. Sauté until they become translucent and fragrant ca. 4-5 minutes.
- Add the tomato paste, cinnamon. dried oregano, dried thyme, salt, and pepper for 1-2 minutes.
- Add the baked aubergine** and add the **drained lentils**, **chopped tomatoes**, **vegetable stock** Give everything a good mix up and bring to the boil over a high heat. Cook for another 5 minutes, allowing the flavors to meld together.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes until it forms a light roux. Slowly whisk in the milk and continue to stir until the sauce thickens. This should take about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Stir in the grated Parmesan cheese and mix until it's smooth and creamy. Remove from heat.
- In a deep baking dish, spread the lentil filling. Add the potato slices over the filling. Pour the béchamel sauce evenly over the top.
- Preheat your oven to 375°F (190°C). Sprinkle the grated cheese over the béchamel sauce. Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.
- Allow the musacca to cool for a few minutes before serving. Serve your Lentil and Aubergine Musacca with chopped parley or a side salad and enjoy! This dish is even better the next day when the flavors have had time to meld together, so it's great for leftovers.