How to Make Vegan Moussaka (with Eggplant and Lentil)

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: regular yeast

Ground flaxseed adds fiber and omega-3s while being cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

plant-based milk

🥗Healthier: homemade almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

lentils

🥗Healthier: chickpeas

💰Cheaper: black beans

Chickpeas are nutritious and can be a more affordable protein source.

Slice 2 pounds of eggplants into half moons and sprinkle with salt. Let sit in a strainer for at least a couple of hours to release moisture.

Chop 3 thin green peppers and roast them in the oven until caramelized.

Chop 1 onion and sauté it in a tiny bit of water or oil until translucent.

Add 1 clove of chopped garlic and Aleppo pepper or chili flakes to the onions, cooking until fragrant.

Stir in the roasted green peppers and 240 grams of canned chopped tomatoes, ensuring the heat is on low.

Add 1.5 to 2 cups of cooked lentils that have been soaked overnight, along with the eggplants. Stir to combine.

Add a little water to the mixture and let it simmer until it becomes stewy. Season with salt and pepper to taste.

Add chopped mint and parsley towards the end of cooking, adjusting spices as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens