It's recipe time! Make this tempting Greek moussaka at home
Moussaka, a celebrated Greek dish, boasts rich flavors and a layered aesthetic. Originating from the eastern Mediterranean, it has become a staple of Greek cuisine, reflecting a love for fresh produce and aromatic spices. Traditionally featuring layers of meat and eggplant, our vegetarian and eggless adaptation ensures this classic can be enjoyed by everyone. Let's get cooking.
Gather the following ingredients
For the moussaka, you'll need two sliced eggplants, three potatoes, one chopped onion, and minced garlic. Have a can of lentils, crushed tomatoes, tomato paste, cinnamon, and oregano on hand. Use olive oil for frying and season with salt and pepper. The bechamel requires milk, flour, unsalted butter or margarine, nutmeg, and salt to taste.
Preparing the vegetables
Slice eggplants and potatoes into quarter-inch thick pieces. Place them on baking sheets lined with parchment. Brush each side with olive oil, and season with salt and pepper. Bake in a preheated oven at 400 degrees Fahrenheit. Potatoes take about 20 minutes to turn golden brown, and eggplants roughly 15 minutes. This baking not only cooks the vegetables but also deepens their flavors.
Cooking the lentil mixture
While your vegetables are baking, heat olive oil in a pan on medium. Add onions and garlic, sauteing until tender, around five minutes. Blend in the drained lentils, then pour in crushed tomatoes and tomato paste. Season with a dash of cinnamon, oregano, and salt and pepper to your liking. Simmer the mixture on low for about 15 minutes until it noticeably thickens.
Assembling the moussaka
Begin the assembly of your moussaka by placing half of the golden-brown potato slices at the base of a deep baking dish. Layer these with half of the roasted eggplant slices. Next, evenly distribute the entire lentil mixture over the eggplant layer. Create another sequence of layers by adding the remaining potatoes and then topping them with the rest of the eggplants.
Preparing bechamel sauce
Begin the bechamel sauce by melting butter or margarine in a saucepan on medium heat. Whisk in flour to create a smooth roux, stirring for two minutes to avoid browning. Slowly incorporate milk, continuously whisking to prevent lumps. Stir until the sauce thickens sufficiently to coat the back of a spoon. Finally, season with nutmeg and salt according to your preference.
