Bursting with flavors from the Mediterranean, this Greek-inspired Vegetarian Moussaka is a feast for both the eyes and the palate. The harmonious blend of tender eggplants, hearty lentils, and rich béchamel sauce creates a dish that's both comforting and satisfying. Perfect for family dinners or special occasions, this moussaka is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome meal. Enjoy a step into Mediterranean cuisine with this delightful and healthy dish!
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- 2 large eggplants
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound tomatoes, diced
- 1 cup lentils, cooked
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups béchamel sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants into 1/4-inch thick slices and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
- Add the diced tomatoes, cooked lentils, oregano, cinnamon, black pepper, and salt. Continue to cook for another 10 minutes, stirring occasionally.
- In another skillet, heat the remaining olive oil and fry the eggplant slices until they are golden on both sides. Transfer the eggplant slices to a plate lined with paper towels to drain excess oil.
- In a baking dish, layer half of the eggplants, followed by the lentil-tomato mixture, and then the remaining eggplants. Pour the béchamel sauce evenly over the top and sprinkle with Parmesan cheese.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly. Allow to cool slightly before serving.
Nutrition
Serving: 100g | Calories: 350kcal | Carbohydrates: 45g | Protéines: 15g | Fat: 12g | Sucre: 10g