Lentil Moussaka

Lentil moussaka combines roasted eggplant with a spice-infused lentil mixture under a layer of smooth bechamel sauce. Each component complements the others, creating a dish rich in flavors and textures. Cinnamon, oregano, and nutmeg enhance the earthy taste of the lentils, while the eggplant adds a smoky note. This dish is a fantastic choice for anyone seeking a nourishing, vegetarian meal that doesn’t compromise on taste or satisfaction.

Ingredients

• 1 cup dried green lentils
• 2 medium eggplants, sliced
• 3 Tbsp olive oil
• 1 tsp cinnamon
• 1 tsp oregano
• 1/2 tsp nutmeg
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 2 cups milk
• 1 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Sort and rinse the lentils. Cook them per package instructions until tender.
3. While the lentils cook, toss the eggplant slices with olive oil, cinnamon, oregano, and nutmeg.
4. Arrange the seasoned eggplant in a single layer on a baking sheet and roast in the preheated oven for 20 minutes or until tender and slightly caramelized.
5. In a medium saucepan, melt the butter over medium heat. Add the flour, whisking to create a smooth roux.
6. Gradually add the milk to the roux, continuing to whisk to prevent lumps. Cook until the mixture thickens into a bechamel sauce.
7. Remove the saucepan from heat and mix in half the Parmesan cheese until well incorporated.
8. Layer the cooked lentils, roasted eggplant, and bechamel sauce in a baking dish.
9. Top with the remaining Parmesan cheese.
10. Bake the moussaka for 30 minutes at 375°F (190°C), or until the top is golden and the sauce is bubbly.
11. Allow the dish to rest for a few minutes before serving.

Keywords: Vegetarian, Lentils, Eggplant, Greek, Dinner

Spice Rack: Cinnamon, Oregano, Nutmeg

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