Vegetarian Lentil Moussaka
This hearty vegetarian moussaka features tender layers of eggplant and a rich lentil and tomato filling, all topped with a creamy béchamel sauce. It's a comforting and satisfying dish perfect for a family dinner.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 5 min
- Annoksia
- 6
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 429 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 900 geggplant, cut into 1/2-inch thick rounds
- 60 mlolive oil
- 1 tlsalt
- 0,5 tlblack pepper, freshly ground
lentil filling
- 1 kplyellow onion, finely chopped
- 3 kynsigarlic, minced
- 200 gred lentils, rinsed
- 400 gcrushed tomatoes
- 240 mlvegetable broth
- 1 tldried oregano
- 0,5 tlground cinnamon
béchamel
- 50 gunsalted butter
- 50 gall-purpose flour
- 500 mlmilk, warm
- 0,25 tlnutmeg, freshly grated
- 50 gparmesan cheese, grated
Välineet
baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet
Valmistusohje
Vaihe vaiheelta
- 1
Preheat your oven to 200°C (390°F).
Noin 5 min
- 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.
Noin 5 min
Kokin vinkki: Do not overcrowd the baking sheets; bake in batches if necessary.
- 3
Bake the eggplant for 20-25 minutes, flipping halfway through, until softened and lightly golden. Set aside.
Noin 25 min
- 4
While the eggplant bakes, prepare the lentil filling. Heat olive oil in a large pot or deep skillet over medium heat.
- 5
Add the yellow onion and cook until softened, about 5-7 minutes.
Noin 7 min
- 6
Stir in the garlic and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
- 7
Add the red lentils, crushed tomatoes, vegetable broth, dried oregano, and ground cinnamon. Season with salt and black pepper.
- 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.
Noin 25 min
Kokin vinkki: Stir occasionally to prevent sticking.
- 9
While the lentils cook, prepare the béchamel sauce. Melt the unsalted butter in a medium saucepan over medium heat.
- 10
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Noin 2 min
- 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.
Noin 5 min
Kokin vinkki: Adding warm milk prevents lumps.
- 12
Remove from heat and stir in the nutmeg and grated parmesan cheese. Season with salt and black pepper to taste.
- 13
To assemble the moussaka, spread a thin layer of the lentil filling on the bottom of a 9x13 inch baking dish.
Noin 2 min
- 14
Arrange half of the baked eggplant slices over the lentil layer.
- 15
Spread the remaining lentil filling over the eggplant.
- 16
Top with the remaining eggplant slices.
- 17
Pour the béchamel sauce evenly over the top layer of eggplant.
- 18
Bake for 30-35 minutes, or until the top is golden brown and bubbly.
Noin 35 min
- 19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
Noin 15 min
Kokin vinkki: This makes for cleaner slices.
Annosta kohti
Ravintoarvot
- Kalorit
- 428,7kcal
- Proteiini
- 18,1g
- Hiilihydraatit
- 46,5g
- Rasva
- 20,3g
- Kuitu
- 10g
- Sokeri
- 13,3g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover moussaka in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven until warmed through.