Description
A vibrant and hearty Vegetable Moussaka filled with layers of seasonal vegetables and earthy lentils, topped with a creamy béchamel sauce.
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 medium zucchini, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups cooked lentils or ground meat (optional)
- 1 can diced tomatoes
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cups béchamel sauce
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onions, garlic, bell pepper, and zucchini until soft. Add in the lentils (or meat) and cook for 5 minutes.
- Stir in the diced tomatoes, cinnamon, nutmeg, salt, and pepper, and simmer for 10 minutes.
- Grill or roast the eggplant slices until tender.
- Layer half of the eggplant in a large baking dish, followed by the vegetable mixture. Repeat with the remaining eggplant.
- Spread the béchamel sauce over the top and sprinkle with cheese if using.
- Bake for 25-30 minutes until golden on top.
- Let it cool for a few minutes before serving.
Notes
For a creamier béchamel, whisk in some grated cheese before spreading on top. Salt eggplants to reduce bitterness and ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg