This Spiced Lentil Moussaka is a delightful twist on the classic Greek dish, perfect for those who crave rich flavors without the meat. With aromatic spices and a creamy béchamel topping, it’s a hearty meal that satisfies both vegetarians and meat lovers alike.
Eggplant forms the hearty base, soaking up flavors beautifully. Olive oil helps to roast the eggplant slices to soft perfection. Green lentils are the protein-packed star, adding substance and texture. Onion and garlic create a savory foundation, while the trio of cumin, cinnamon, and coriander bring warmth and depth. Crushed tomatoes and vegetable broth form a rich, flavorful sauce, with red wine adding a hint of acidity and richness. Salt and pepper bring out all these flavors. Finally, béchamel sauce adds creaminess, and the parmesan cheese offers a savory, nutty finish.
This dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette. A side of crusty bread is also ideal to mop up the delicious sauce. For a complete meal, consider serving with a chilled glass of white wine.
Start by preheating your oven to 375°F. While it's warming up, grease a baking dish to prevent sticking. Slice your eggplant into even slices, about 1/4 inch thick. Brush each slice with olive oil and sprinkle them with a bit of salt and pepper. Lay them out on a baking sheet and roast in the oven for about 20 minutes, or until the slices are soft and slightly golden.
Meanwhile, grab a skillet and heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it turns translucent. Stir in the minced garlic and let it cook for another minute. Now, sprinkle the cumin, cinnamon, and coriander over the onions and garlic. Stir them around for about a minute to let the spices bloom.
Add the cooked lentils to the skillet, followed by the crushed tomatoes, vegetable broth, and red wine. Season with salt and pepper to your liking. Let this mixture simmer for about 15 minutes, allowing all the flavors to meld beautifully.
Take your baking dish and layer half of the roasted eggplant slices on the bottom. Spread the lentil mixture over the eggplant layer evenly. Then, place the remaining eggplant slices on top of the lentils, creating a second layer.
For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for a minute until it forms a paste. Gradually whisk in the milk, stirring constantly to avoid lumps. Add a pinch of nutmeg and a bit of salt, and let it thicken to a creamy consistency.
Pour the béchamel sauce evenly over your layered eggplant and lentil dish. Sprinkle the grated parmesan cheese on top, ensuring it’s evenly distributed. Place the dish back in the oven and bake for about 30 minutes, or until the top is golden brown. Once out of the oven, garnish with fresh parsley before serving.
Share