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Lentil Moussaka

A savory vegetarian version of the traditional Greek casserole featuring layers of tender lentils and juicy eggplant, topped with a creamy béchamel sauce that tantalizes the taste buds.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups lentils (any variety) Make sure they are rinsed and drained.
  • 1 medium eggplant, thinly sliced Prepped by salting to remove bitterness.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes Include juices.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
For the topping
  • 1 cup béchamel sauce
  • to taste fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplant thinly and sprinkle salt over the slices. Allow to sit for about 30 minutes, then rinse and pat dry.
Cooking the Filling
  1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 5-7 minutes.
  2. Add lentils and diced tomatoes (with their juices) to the skillet. Stir in cumin, paprika, salt, and pepper. Simmer for about 20-25 minutes until lentils are tender and mixture thickens.
Layering
  1. In a baking dish, arrange a layer of eggplant slices at the bottom. Spoon half of the lentil mixture, add another layer of eggplant, and finish with remaining lentils on top.
  2. Pour the béchamel sauce evenly over the top layer of the lentils.
Baking
  1. Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly.
  2. Let it cool for a few minutes, then garnish with fresh parsley before serving.

Notes

Feel free to add extra vegetables like zucchini or spinach. Avoid over-salting the lentils during cooking, and allow the dish to cool slightly before slicing to help it hold together. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.