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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 2 godz. 5 min
- Porcje
- 6
- Trudność
- Średni
- Na porcję
- 429 kcal
Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 900 geggplant, cut into 1/2-inch thick rounds
- 60 mlolive oil
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
lentil filling
- 1 szt.yellow onion, finely chopped
- 3 ząbekgarlic, minced
- 200 gred lentils, rinsed
- 400 gcrushed tomatoes
- 240 mlvegetable broth
- 1 łyżeczkadried oregano
- 0,5 łyżeczkaground cinnamon
béchamel
- 50 gunsalted butter
- 50 gall-purpose flour
- 500 mlmilk, warm
- 0,25 łyżeczkanutmeg, freshly grated
- 50 gparmesan cheese, grated
Sprzęt
baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 200°C (390°F).
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
- 6
Stir in the garlic and cook for another minute until fragrant.
Około 1 min
Wskazówka kucharza: 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.
Około 25 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 35 min
- 19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
Około 15 min
Wskazówka kucharza: This makes for cleaner slices.
Na porcję
Wartości odżywcze
- Kalorie
- 428,7kcal
- Białko
- 18,1g
- Węglowodany
- 46,5g
- Tłuszcz
- 20,3g
- Błonnik
- 10g
- Cukry
- 13,3g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.