Delicious Vegetarian Moussaka

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk (or any plant-based milk for a vegan version)
• 1/4 teaspoon nutmeg
• Salt, to taste
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Sprinkle sliced eggplants with salt and let them sit for about 30 minutes. Rinse the slices thoroughly under cold water and pat dry with paper towels.
2. In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent (about 5 minutes).
3. Add the rinsed lentils, diced tomatoes, tomato paste, broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
4. In a separate skillet, grill or sauté the eggplant slices until they are tender and lightly browned, approximately 3-4 minutes on each side. Set aside.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes. Gradually whisk in the milk and bring to a gentle simmer. Cook until thickened (about 5-7 minutes), then stir in nutmeg, salt, and cheese if using.
6. Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the eggplant slices, followed by the lentil mixture, then the remaining eggplant. Pour the béchamel sauce over the top.
7. Bake the moussaka in the preheated oven for about 30-35 minutes or until the top is golden and bubbling. Let it cool for about 10-15 minutes before slicing.