Ingredients

• 2 eggplant
• 3 tbsps olive oil
• 1 onion
• 3 garlic cloves
• 480 mls (2 cups) lentils (cooked)
• 240 mls (1 cup) canned diced tomatoes
• 2 tbsps tomato paste
• 240 mls (1 cup) vegetable broth
• 1 tsp cinnamon
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 4 potatoes
• 240 mls (1 cup) unsweetened plant-based milk
• 2 tbsps nutritional yeast
• 2 tbsps all-purpose flour
• 0.5 tsp nutmeg

Instructions

1. Preheat the oven to 375°F (190°C). Slice the eggplants into 1/4-inch rounds. Arrange them on a baking sheet, drizzle with olive oil and roast for about 20 minutes until soft and lightly browned.
2. While the eggplants are roasting, peel and slice the potatoes into 1/4-inch rounds. Boil in salted water until just tender, about 10 minutes, then drain.
3. In a large skillet, heat 2 tbsp of olive oil. Add the finely chopped onion and minced garlic, cooking until translucent.
4. Add the cooked lentils, diced tomatoes, tomato paste, vegetable broth, cinnamon, oregano, thyme, salt, and black pepper. Simmer for 20 minutes until the mixture thickens.
5. For the béchamel sauce, heat the remaining olive oil in a saucepan over medium heat. Stir in the flour and cook for a minute. Gradually whisk in the plant-based milk, nutritional yeast, and nutmeg, stirring continuously until thickened.
6. In a large baking dish, layer half of the potatoes, followed by half of the eggplant slices, then the entire lentil mixture. Add the remaining eggplant slices and finish with the remaining potato slices.
7. Pour the béchamel sauce over the top layer and spread it evenly.
8. Bake in the preheated oven for 40-45 minutes until the top is golden and bubbling.
9. Let the moussaka cool for 10 minutes before serving. Enjoy your Vegan Moussaka with Lentils and Eggplant!

Notes

• This vegan moussaka uses lentils as a hearty and protein-rich substitute for ground meat.
• Perfect for a satisfying and healthy meal.