Possibly the best vegetarian moussaka ever."Was a little dry but very flavorful. Would add more liquid next time. " - BKCarla21
Yield: 8 Ready in 30 minutes
favorite of 37 people 19 people want to try
Verified by stevemur
|1 eggplant; thinly sliced|
|1 tablespoonolive oil|
|1 largezucchini; thinly sliced|
|2 potatoes; thinly sliced|
|1 Onion; chopped|
|1 tablespoonwhite vinegar|
|1 14.5-oz cantomatoes (chopped, stewed etc)|
|1/2 14.5-ozcanlentils; (juice reserved)|
|1 tablespoondried oregano|
|1 tablespoondried basil|
|1 cupfeta cheese; crumbled|
|1 1/2 tablespoonsButter|
|2 tablespoonsall-purpose flour|
|1 1/4 cupsmilk|
|1 teaspoonblack pepper|
|1/4 teaspoonground nutmeg|
|1/4 teaspoonground mace|
|1 egg; beaten|
|1/4 cupgrated parmesan cheese|
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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