Vegetarian Lentil Moussaka

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your oven to 200°C (390°F).

   حوالي 5 د

2. 2

   Arrange the eggplant rounds in a single layer on baking sheets. Brush both sides of the eggplant with olive oil and sprinkle with salt.

   حوالي 5 د

   ملاحظة الطاهي: Do not overcrowd the baking sheets; bake in batches if necessary.

3. 3

   Bake the eggplant for 20-25 minutes, flipping halfway through, until softened and lightly golden. Set aside.

   حوالي 25 د

4. 4

   While the eggplant bakes, prepare the lentil filling. Heat olive oil in a large pot or deep skillet over medium heat.

5. 5

   Add the yellow onion and cook until softened, about 5-7 minutes.

   حوالي 7 د

6. 6

   Stir in the garlic and cook for another minute until fragrant.

   حوالي 1 د

   ملاحظة الطاهي: Be careful not to burn the garlic.

7. 7

   Add the red lentils, crushed tomatoes, vegetable broth, dried oregano, and ground cinnamon. Season with salt and black pepper.

8. 8

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.

   حوالي 25 د

   ملاحظة الطاهي: Stir occasionally to prevent sticking.

9. 9

   While the lentils cook, prepare the béchamel sauce. Melt the unsalted butter in a medium saucepan over medium heat.

10. 10

    Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

    حوالي 2 د

11. 11

    Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until it reaches a creamy consistency.

    حوالي 5 د

    ملاحظة الطاهي: Adding warm milk prevents lumps.

12. 12

    Remove from heat and stir in the nutmeg and grated parmesan cheese. Season with salt and black pepper to taste.

13. 13

    To assemble the moussaka, spread a thin layer of the lentil filling on the bottom of a 9x13 inch baking dish.

    حوالي 2 د

14. 14

    Arrange half of the baked eggplant slices over the lentil layer.

15. 15

    Spread the remaining lentil filling over the eggplant.

16. 16

    Top with the remaining eggplant slices.

17. 17

    Pour the béchamel sauce evenly over the top layer of eggplant.

18. 18

    Bake for 30-35 minutes, or until the top is golden brown and bubbly.

    حوالي 35 د

19. 19

    Let the moussaka rest for at least 15 minutes before serving to allow it to set.

    حوالي 15 د

    ملاحظة الطاهي: This makes for cleaner slices.