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mediterraneanhard
Lentil and Vegetable Moussaka
This vegetarian version of the classic Greek dish layers lentils and eggplant with a creamy béchamel sauce. It's hearty and comforting, perfect for special occasions!
Ready in 90 minutes · serves 6 · 550 calories per serving · mediterranean cuisine.
90
min total
6
servings
550
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 largeeggplant
- 1 cupgreen lentils
- 1 mediumonion
- 3 clovesgarlic
- 1 cancanned tomatoes
- 2 cupsmilk
- 4 tablespoonsbutter
- 1/4 cupflour
- 1/4 teaspoonnutmeg
- 1 cupcheese
Instructions
- 01
Slice the eggplant and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
- 02
Cook lentils according to package instructions.
- 03
Sauté onion and garlic until fragrant, add lentils and tomatoes and simmer.
- 04
Make béchamel by melting butter, whisking in flour, and slowly adding milk until thickened. Stir in cheese and nutmeg.
- 05
Layer eggplant, lentil mixture, and béchamel in a baking dish. Bake at 375°F (190°C) for 35-40 minutes.
