Lentil Moussaka
Recipes » Side Dish » Vegetables
Possibly the best vegetarian moussaka ever.
"Was a little dry but very flavorful. Would add more liquid next time. " - BKCarla21Yield: 8 Ready in 30 minutes
Cuisine: GreekMain Ingredient: Eggplant
100% would make again (reviews)
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Notes Lentil Moussaka Preparation
On a cutting board, thinly slice eggplant, zucchini and potatoes, chop onion and mince garlic.
On paper towels, salt eggplant and let stand for 30 minutes. Rinse and pat dry.
Preheat oven to 375 F (190 C)
In a large skillet, heat oil. Lightly borwn eggplant, zucchini and potatoes. Drain.
In same large skillet, saute onions and garlic. Add vinegar and reduce. Stir in tomatoes, lentils, half the lentil juice oregano and basil. Cover, reduce heat to medium low, and simmer for 15 minutes.
In a 9x13 casserole dish, layer eggplant, zucchini, potatoes, onions and feta. Pour in tomato mixture. Repeat layering with sliced veggies.
Cover and bake for 25 minutes
Meanwhile, in a small saucepan melt butter. Add flour and milk, whisking constantly until thick and smooth. Add pepper, nutmeg and mace. Remove from heat, let cool five minutes and add beaten egg.
Pour sauce over casserole, sprinkle with parmesan. Bake uncovered for 25-30 minutes
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Lentil Moussaka Reviews
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Was a little dry but very flavorful. Would add more liquid next time.
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I do not know who originally developed this recipe, as it was e-mailed to me several years ago and then transcribed into a cookbook without the credit. If you created this - THANKS! I have added the mace and done away with parsley called for in the original recipe, since I don't see the point of that stuff. I have also made it with sliced mushrooms (both white and portobello) in addition to the above ingredients. You can also use balsamic vinegar instead of white vinegar for a bit of a different flavour. I have made this several times, and it has even the biggest meat eaters going back for seconds saying things such as 'wow, this is the best moussaka I've ever had.' [I posted this recipe.]
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