Greek-Inspired Vegetarian Moussaka with Lentils

Prep Time 1

Cook Time 45

Lentil soaking time 1

Total Time 1 45

Servings: 8x12 inch (20x30 cm) baking dish

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Ingredients:

For the eggplant layers:

4 eggplants
Olive oil for roasting (drizzle, brush, or spray)
Pinch of salt

For the lentil "meat" filling:

1 cup (190g) green lentils rinsed and soaked (weight before soaking)
3 tbsp olive oil
2 onions thinly sliced into rings or half-rings
3-4 garlic cloves minced
3.5 oz (100g) peeled roasted chestnuts chopped
½ cup (50g) walnuts chopped
14 oz (400g) crushed tomatoes (1 can)
Leaves from 5-6 sprigs fresh thyme
1 tsp salt more or less to taste
¼ tsp freshly ground black pepper
1 cup water more if needed

For the bechamel:

3.5 tbsp (50g) butter (see notes for vegan/dairy-free)
3 tbsp flour
2 cups milk (dairy or plant-based)
2 eggs
½ cup (50g) finely grated parmesan cheese
½ tsp salt more or less to taste

Instructions:

Roast the eggplant: Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise, about ½ inch (1cm) thick. Arrange in a single layer on a baking sheet. Drizzle or spray with olive oil and season with a pinch of salt. Bake for 22-25 minutes, until softened and lightly golden. Set aside.
Meanwhile, start the lentil filling: Heat olive oil in a wide, deep skillet. Add the sliced onion and cook over medium-low heat for 20 minutes, until soft and golden. Add the garlic and chopped chestnuts, and cook for another 1-2 minutes, stirring.
Add the crushed tomatoes, soaked lentils, chopped walnuts, thyme leaves, salt, pepper, and 1 cup of water to the pan. Stir, cover, and bring to a boil. Reduce heat and simmer, covered, for 20 more minutes, until the lentils are tender. Check occasionally and stir, adding a splash more water only if the pan looks dry. By the end, the filling should be fairly dry, not saucy. If it's too wet, remove the lid and cook until most of the liquid evaporates.
Make the bechamel: Melt the butter in a small pot over medium heat. Once melted, add the flour and whisk immediately with a wooden spoon to form a thick paste. Gradually whisk in the milk, a little at a time, stirring constantly. Keep cooking over medium-low heat, stirring the whole time, until the mixture thickens significantly, about 5-7 minutes. Remove from heat and let cool for 2-3 minutes.
Once slightly cooled, whisk in the eggs, grated parmesan, and salt until smooth.
Preheat the oven to 350°F (180°C). Lightly grease a 8x12 inch (20x30cm) baking dish with olive oil.
Assemble the moussaka: Line the bottom of the dish with a layer of roasted eggplant. Spread the lentil filling on top and press down gently with the back of a spoon. Add another layer of roasted eggplant. Pour the bechamel evenly over the top.
Bake at 350°F (180°C) for 30 minutes. Then raise the oven temperature to 400°F (200°C) and bake for another 12-15 minutes. Let cool slightly before slicing. Enjoy!

Notes:

For a vegan version, use vegan butter, plant-based milk, and vegan parmesan (or 2-3 tbsp nutritional yeast). Leave out the eggs.
For a dairy-free (pareve) version, use plant-based butter and milk, and either vegan parmesan or skip the cheese entirely. If skipping the parmesan, add ¼ tsp nutmeg or the leaves from 2-3 more thyme sprigs to the bechamel.
If you'd rather fry the eggplant instead of roasting it: salt the sliced eggplant well and let sit in a colander or on paper towels for at least an hour. Pat dry, then shallow-fry on both sides until golden.

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