A dish steeped in the warmth of Mediterranean cuisine, moussaka traditionally layers succulent meats with creamy sauces and tender vegetables. This vegetarian moussaka recipe honours the classic while embracing a meat-free ethos, inviting a blend of hearty lentils and earthy mushrooms to take centre stage.
Ingredients:
- 2 medium aubergines, sliced into 1/2″ rounds
- Kosher salt
- 4 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 8 oz baby zucchini, sliced
- 3 cloves garlic, minced
- 1 cup green lentils
- 1 14.5 oz. can diced tomatoes
- 2 cups water
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups milk
- 3/4 cup freshly grated Parmesan cheese, divided
- 2 large egg yolks
Method of cooking:
Preheat the oven to 200°C (400°F). Sprinkle the aubergine rounds with kosher salt and let them sit for about 20 minutes to draw out the moisture. Pat dry and brush with 2 tablespoons of olive oil on both sides. Place on a baking sheet and bake until browned and tender, about 20 minutes.
In a large frying pan over medium heat, sauté the onion in the remaining olive oil until translucent. Add the baby bella and garlic and cook until the mushrooms are soft.
Stir in the green lentils, diced tomatoes, water, dried oregano and season with salt and pepper. Simmer until the lentils are tender, about 40 minutes.
Melt the butter in a separate saucepan over a medium heat. Whisk in the flour to form a roux. Gradually add the milk, stirring constantly, until the sauce thickens. Remove from the heat and stir in half the Parmesan and the egg yolks. Season to taste with salt and pepper.
Place half of the roasted aubergines in an ovenproof dish, followed by the lentil mixture and then the bechamel sauce. Repeat the layers and sprinkle with the remaining parmesan.
Bake for 40-45 minutes until the top is golden and bubbling.
Allow to cool for a few minutes before serving.
