Are you looking for a delicious and hearty vegetarian recipe? Look no further! This Eggplant and Lentil Moussaka with Bechamel Sauce is a perfect choice. Packed with flavors and layers of goodness, this dish is sure to satisfy even the most discerning taste buds. Whether you're a vegetarian or simply want to incorporate more meatless meals into your diet, this recipe is a winner.
Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 6
Ingredients
- 2 large eggplants (aubergines), sliced lengthwise into 1/4-inch thick slices
- 1 cup (200g) dried lentils, rinsed and drained
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup (50g) grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the slices with olive oil and sprinkle with salt. Bake for 15-20 minutes until the slices are tender and lightly browned. Set aside.
- In a medium-sized saucepan, combine the lentils with 2 cups (480ml) of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the lentils are cooked but still firm. Drain any excess water and set aside.
- In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
- Add the cooked lentils to the skillet and mix well with the tomato sauce. Simmer for an additional 5 minutes to allow the flavors to combine. Remove from heat and set aside.
- In a small saucepan, melt the remaining tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden brown.
- Gradually add the milk to the saucepan, whisking constantly to avoid lumps. Cook for about 5 minutes until the sauce thickens and coats the back of a spoon.
- Stir in the ground nutmeg and grated Parmesan cheese. Continue cooking for another minute until the cheese is melted and the sauce is smooth. Remove from heat.
- To assemble the moussaka, spread a thin layer of the lentil mixture in the bottom of a baking dish. Arrange a layer of eggplant slices on top, followed by another layer of lentil mixture. Repeat until all the ingredients are used, finishing with a layer of lentil mixture on top.
- Pour the bechamel sauce evenly over the top layer of lentils. Sprinkle with additional grated Parmesan cheese if desired.
- Bake in the preheated oven for 30-35 minutes until the moussaka is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley.
- Serve the Eggplant and Lentil Moussaka warm and enjoy!
Serving Suggestions
This Eggplant and Lentil Moussaka with Bechamel Sauce is a versatile dish that can be served as a main course or as a side dish. It pairs well with a fresh green salad or a side of crusty bread. It's perfect for a cozy dinner at home or for entertaining guests. Whether you're a vegetarian or not, this moussaka is a crowd-pleaser that will leave everyone satisfied. Enjoy!
