Vegetarian Lentil Moussaka

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Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 5 min

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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 25 min

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.

   Ongeveer 7 min

6. 6

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 25 min

   Tip van de kok: 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.

    Ongeveer 2 min

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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 2 min

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.

    Ongeveer 35 min

19. 19

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

    Ongeveer 15 min

    Tip van de kok: This makes for cleaner slices.