A vegan take on the traditional Greek dish moussaka, with layers of roasted eggplant, potatoes, lentils, and a bchamel sauce made from plants.
Ingredients: 2 large eggplants, sliced lengthwise. 2 large potatoes, thinly sliced. 1 cup lentils, cooked. 1 onion, diced. 3 cloves garlic, minced. 1 can diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 cup olive oil. 2 cups plant-based milk such as almond or soy. 1/4 cup all-purpose flour. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat oven to 375F 190C. Place eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender. Set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add cooked lentils, diced tomatoes, tomato paste, oregano, thyme, paprika, cinnamon, and nutmeg. Cook for 10 minutes, stirring occasionally. In a separate saucepan, whisk together plant-based milk and flour. Cook over medium heat until thickened, about 5 minutes. Season with salt and pepper. In a greased baking dish, layer half of the potato slices on the bottom. Top with half of the lentil mixture and half of the roasted eggplant slices. Repeat the layers. Pour the thickened plant-based milk mixture over the top layer. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown. Garnish with fresh parsley before serving.
Prep Time: 30 minutes
Cook Time: 60 minutes
Mazibuko Productions