Vegetarian Moussaka
Indulge in the hearty comfort of Vegetarian Moussaka, a Mediterranean-inspired masterpiece that's as nutritious as it is flavorful. This Greek classic swaps out the traditional meat for earthy lentils, simmered with aromatic spices like cinnamon and allspice to create a richly spiced tomato filling. Layers of tender roasted eggplant and boiled potato rounds are nestled together beneath a velvety béchamel sauce infused with nutmeg, Parmesan, and silky egg yolks. Perfectly golden and bubbling from the oven, this vegetarian delight is ideal for a cozy family dinner or a crowd-pleasing special occasion. With its balance of wholesome ingredients and robust flavors, this dish proves that meat-free can be magnificently satisfying.
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Recipe Information
Ingredients
- 2 large eggplants
- 5 tablespoons olive oil
- 3 large potatoes
- 1 onion
- 3 garlic cloves
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 0.75 cup dry lentils
- 2 cups vegetable broth
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 2.5 cups milk
- 4 tablespoons butter
- 0.25 teaspoon nutmeg
- 2 egg yolks
- 0.5 cup grated Parmesan cheese
Instructions
Preheat the oven to 400°F (200°C). Slice the eggplants into 1/4-inch rounds, sprinkle them with salt, and let them sit for 20 minutes to draw out the bitterness. Rinse and pat dry with paper towels.
Brush both sides of the eggplant slices with olive oil and place them on baking sheets. Roast for 20 minutes, turning halfway through, until golden brown.
Meanwhile, peel and slice the potatoes into 1/4-inch rounds. Boil in salted water for about 10 minutes or until just tender. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
Add the diced tomatoes, tomato paste, lentils, vegetable broth, cinnamon, allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Simmer for 30 minutes or until the lentils are tender and the sauce thickens. Adjust seasoning as needed.
For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and continuously stir until the sauce thickens. Season with nutmeg, the remaining salt, and pepper.
Remove the béchamel sauce from heat, let it cool slightly, and then whisk in the egg yolks and Parmesan cheese.
In a greased 9x13-inch baking dish, layer half of the potatoes followed by half of the eggplant slices. Spread the lentil sauce on top, then layer with the remaining potatoes and eggplant.
Pour the béchamel sauce evenly over the top, smoothing with a spatula.
Bake in the preheated oven for 40 minutes or until the top is golden and bubbling.
Allow the moussaka to rest for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5945 mg | 258% | |
| Total Carbohydrate | 445.4 g | 162% | |
| Dietary Fiber | 120.8 g | 431% | |
| Total Sugars | 97.3 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1709 mg | 131% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 11241 mg | 239% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
