Mains

Vegetarian Moussaka

This recipe is one of the longest I have done but the final result is so rewarding. The food is nutritious and filling. You will have a huge quantity that will portion and freeze well, making it perfect for a morning or late night “batch cooking” for your entire family and busy week. When serving it I would recommend to fix up a quick salad with 3-4 different colour vegetables to provide additional fiber, enzymes and vitamins to your lunch/dinner.

Vegetarian Moussaka

Print Recipe
Serves: 10 Cooking Time: 2.5 hrs

Ingredients

  • 1 clove garlic
  • 1 red pepper
  • 2 mid size onions
  • 1 carrot
  • 400 g lentils (green/brown)
  • 1 litre of water
  • 1 tablespoon dried thyme
  • a bunch of parsley
  • 1 tablespoon dried rosemary (or couple of springs)
  • 1 bay leaf
  • 2 tablespoons of paprika
  • 1 can of chopped tomatoes
  • 10 tablespoons of tamari
  • salt & pepper
  • 2 large aubergines
  • 1/4 of teaspoon of cayenne pepper
  • 1/2 kg of potatoes
  • 1 tablespoon of olive oil
  • ....................................................................
  • Ingredients for the bechamel sauce:
  • 750 ml of milk
  • 1 bay leaf
  • 1 teaspoon of ground nutmeg
  • 1.5 teaspoon salt
  • 1/2 teaspoon of ground black pepper
  • 115 g of butter/oil
  • 115 g of flour (spelt/wheat)
  • 2 eggs (optional)
  • 350 ml yogurt
  • 250 g grated Chedar cheese

Instructions

1

Preheat the oven to +200C (up & down grill)

2

Peel and crush the garlic

3

Deseed and chop the red pepper

4

Chop the onions

5

Cut the carrot into small rounds

6

Take a large pot and add the lentils, garlic, red pepper, onion, carrot, thyme, rosemary, parsley, bay leaf and 1 litre of water

7

Place the pot on a medium fire and bring to boil

8

Turn the heat down

9

Add the paprika, the canned tomatoes, 5 tablespoons of tamari, 1 teaspoon of salt, half of teaspoon of black pepper

10

Simmer for 30 minutes until the water is gone

11

Cut the aubergines into 1 cm cubes and put the in a bowl, tossing them with the mix of 5 tablespoons of tamari, 3 tablespoons of water and a bit of cayenne

12

Place the aubergine in a baking tray and roast them for 25 minutes

13

Slice the potatoes into 1 cm thick rounds, toss them with olive oil and salt and roast them in the oven for 25 minutes

14

The Bechamel Sauce preparation:

15

Mix the milk, bay leaf, nutmeg, salt and pepper into a pan over a medium heat, stirring from time to time

16

In another pot melt the butter over a low heat

17

Whisk the flour into the fat for 5 minutes until it is absorbed

18

When the milk starts to bubble, remove from the fire and take out the bay leaf

19

Slowly add the milk to the mix of butter and flour, whisking continuosly

20

The mixture will start to look like a sauce

21

Once the milk was added, continue stirring for 5 minutes over a low heat, until the sauce thickens

22

If using the eggs, add them one at a time, whisking continuously

23

Stir in the yogurt

24

Remove from the heat, season to taste and add the 100 grated Cheddar cheese

25

To put together the moussaka, you will need a large ovenproof pot. I used a large clay pot that previously was left into water to soak the humidity that during the time spent in the oven will contribute to create moist and vapors.

26

Put a layer of potatoes, then 1/3 of the white sauce

27

Put half of the lentil mix

28

Add half of the roasted aubergines, followed by another layer of white sauce

29

Sprinkle half of the grated cheese over the white sauce

30

Add the remaining lentil mix

31

Follow with the rest of aubergines and another layer of white sauce

32

Top all with grated cheese and bake in the oven for 30-40 minutes

33

Keep the moussaka "rested" for 10-15 minutes before serving

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