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.
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.
Illustrative photo
