Creamy Red Lentil Moussaka

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Preheat the oven to 190°C (375°F).

Rinse the lentils and let them sit in water until ready to use.

Slice the eggplant about a quarter of an inch thick and place on a parchment-lined tray.

Drizzle olive oil over the eggplant slices, flipping them to coat both sides.

Roast the eggplant in the oven for about 20 minutes, turning halfway through at around 15 minutes.

In a saucepan, heat olive oil and sauté chopped red onion with a pinch of salt until translucent, about 2 minutes.

Add minced garlic to the onions and sauté for another minute.

Add a pinch of oregano and cinnamon to the onion and garlic mixture, followed by a splash of vegetable stock.

Chop whole tomatoes with scissors and add them to the pan, along with a half tablespoon of tomato puri for extra tomato flavor.

Stir in the rinsed lentils and add vegetable stock, cooking uncovered for about 20 minutes, stirring occasionally to prevent sticking.

Check the eggplant halfway through roasting and turn it over.

Once the lentils are soft and most of the liquid is absorbed, remove from heat and set aside.

In a separate pan, melt butter over medium heat, then whisk in flour to create a roux, cooking for about 2 minutes.

Gradually whisk in milk, stirring until the mixture thickens, then add nutmeg and black pepper (salt is optional).

Once thickened, stir in cheese until melted and combined.

Begin layering in a baking dish: start with a layer of eggplant, followed by lentil mixture, and a sprinkle of cheese, then repeat the layers.

Pour the cheese sauce over the top layer and smooth it out.

Bake in the oven for about 25-30 minutes until golden and bubbly.

Let the moussaka cool for about 10 minutes before serving, garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens