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.
O rețetă originală de Forkin
- Durată totală
- 2 ore 5 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 429 kcal
Informații despre alergeni: poate conține gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 900 geggplant, cut into 1/2-inch thick rounds
- 60 mlolive oil
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
lentil filling
- 1 buc.yellow onion, finely chopped
- 3 cățelgarlic, minced
- 200 gred lentils, rinsed
- 400 gcrushed tomatoes
- 240 mlvegetable broth
- 1 lingurițădried oregano
- 0,5 lingurițăground cinnamon
béchamel
- 50 gunsalted butter
- 50 gall-purpose flour
- 500 mlmilk, warm
- 0,25 lingurițănutmeg, freshly grated
- 50 gparmesan cheese, grated
Ustensile
baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet
Mod de preparare
Pas cu pas
- 1
Preheat your oven to 200°C (390°F).
Aproximativ 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 7 min.
- 6
Stir in the garlic and cook for another minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 25 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 35 min.
- 19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
Aproximativ 15 min.
Nota bucătarului: This makes for cleaner slices.
Per porție
Valori nutriționale
- Calorii
- 428,7kcal
- Proteine
- 18,1g
- Carbohidrați
- 46,5g
- Grăsimi
- 20,3g
- Fibre
- 10g
- Zahăr
- 13,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.