DinnerMain Course

Vegetarian Lentil Moussaka

Name: Vegetarian Lentil Moussaka
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 2 h 5 min
Yield: 6人分
Cuisine: greek, mediterranean
Ingredients: 900 g eggplant cut into 1/2-inch thick rounds; 60 ml olive oil; 1 個 yellow onion finely chopped; 3 片 garlic minced; 200 g red lentils rinsed; 400 g crushed tomatoes; 240 ml vegetable broth; 1 小さじ dried oregano; 0.5 小さじ ground cinnamon; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 50 g unsalted butter; 50 g all-purpose flour; 500 ml milk warm; 0.25 小さじ nutmeg freshly grated; 50 g parmesan cheese grated

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によるオリジナルレシピ

合計時間: 2 時間 5 分
人数: 6
難易度: 普通
1人分: 429 kcal

アレルゲン情報： グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

900 geggplant, cut into 1/2-inch thick rounds
60 mlolive oil
1 小さじsalt
0.5 小さじblack pepper, freshly ground

lentil filling

1 個yellow onion, finely chopped
3 片garlic, minced
200 gred lentils, rinsed
400 gcrushed tomatoes
240 mlvegetable broth
1 小さじdried oregano
0.5 小さじground cinnamon

béchamel

50 gunsalted butter
50 gall-purpose flour
500 mlmilk, warm
0.25 小さじnutmeg, freshly grated
50 gparmesan cheese, grated

調理器具

baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet

作り方

手順

1
Preheat your oven to 200°C (390°F).
約5 分
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.
約5 分
調理のヒント： 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.
約25 分
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.
約7 分
6
Stir in the garlic and cook for another minute until fragrant.
約1 分
調理のヒント： 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.
約25 分
調理のヒント： 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.
約2 分
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.
約5 分
調理のヒント： 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.
約2 分
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.
約35 分
19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
約15 分
調理のヒント： This makes for cleaner slices.

1人分

栄養情報

70%スコア

カロリー: 428.7kcal
たんぱく質: 18.1g
炭水化物: 46.5g
脂質: 20.3g
食物繊維: 10g
糖類: 13.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover moussaka in an airtight container in the refrigerator.

温め直し

Reheat individual portions in the microwave or a larger portion in the oven until warmed through.