Vegetarian moussaka

This picture isn't so great, but really, this is amazing!

This is the dish my dad made for my mom’s birthday. It is SOOOO good. It looks like it was a lot of work, but I think it’s totally worth it. Thanks to my dad for sending the recipe (and letting us take home the leftovers).

Ingredients

  • 1/2 bag dried lentils
  • 1 large or 2 medium sized eggplants
  • olive oil
  • 1 onion chopped
  • 4 celery stalks chopped
  • 1 garlic clove finely chopped
  • 14 oz can of diced tomatoes
  • 2 tbs chopped parsley
  • 2-3 tbs butter
  • 5 tbs flour
  • 1-1/2 cups milk
  • 1 egg slightly beaten
  • 3/4 cups Parmesan cheese
  • 1/4 tsp nutmeg

Directions

1) Wash the lentils and put them into a pot (they will expand a bit when they cook, so make sure it’s big enough). Cover with water and bring to a boil. Simmer until tender (about 20 minutes). Drain but reserve a little of the cooking liquid.

2) Cut the eggplant crosswise into 1/4 inch slices. Salt it and let it sit for about 30 minutes. Rinse and pat dry. Arrange slices in an oiled pan, brush with oil on top. Roast in 400 degree oven until softened and slightly browned.

3) Saute the chopped onion in about 1 tbs olive oil until soft. Add the celery and garlic and saute a little longer. Add the parsley, the tomatoes and their juice, and some of the liquid from the lentils if it seems dry. Simmer for a few minutes.

4) Spread half of the lentil mixture in the baking pan. Top with half of the eggplant slices. Sprinkle with some Parmesan cheese. Repeat with the rest of the lentils and eggplant.

5) Make a white sauce — melt the butter, add the flour and cook for a minute, add the milk gradually whisking as you go. Bring to a boil, stirring frequently. When the sauce has thickened, add most of the remaining Parmesan cheese and take it off the heat. Stir in the beaten egg and the nutmeg. Spread the sauce over the top of the pan. Sprinkle with any remaining Parmesan cheese.

6) Bake at 350 degrees for about 45 minutes, or until the moussaka is bubbly and slightly browned on top.


1 Response to “Vegetarian moussaka”

  1. Mom Says:

    This is one of the best recipes ever! Everyone who ate this wanted the recipe. My father is thinking of making it, even if it is a bit time consuming.