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.
Forkin eredeti receptje
- Teljes idő
- 2 ó 5 p
- Adag
- 6
- Nehézség
- Közepes
- Adagonként
- 429 kcal
Allergéninformáció: a következőket tartalmazhatja: glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 900 geggplant, cut into 1/2-inch thick rounds
- 60 mlolive oil
- 1 tk.salt
- 0,5 tk.black pepper, freshly ground
lentil filling
- 1 dbyellow onion, finely chopped
- 3 gerezdgarlic, minced
- 200 gred lentils, rinsed
- 400 gcrushed tomatoes
- 240 mlvegetable broth
- 1 tk.dried oregano
- 0,5 tk.ground cinnamon
béchamel
- 50 gunsalted butter
- 50 gall-purpose flour
- 500 mlmilk, warm
- 0,25 tk.nutmeg, freshly grated
- 50 gparmesan cheese, grated
Eszközök
baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet
Elkészítés
Lépésről lépésre
- 1
Preheat your oven to 200°C (390°F).
Körülbelül 5 p
- 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 25 p
- 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.
Körülbelül 7 p
- 6
Stir in the garlic and cook for another minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 25 p
A szakács megjegyzése: 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.
Körülbelül 2 p
- 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 2 p
- 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.
Körülbelül 35 p
- 19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
Körülbelül 15 p
A szakács megjegyzése: This makes for cleaner slices.
Adagonként
Tápérték
- Kalória
- 428,7kcal
- Fehérje
- 18,1g
- Szénhidrát
- 46,5g
- Zsír
- 20,3g
- Rost
- 10g
- Cukor
- 13,3g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
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.