Lentil Moussaka

16 ingredients
5 steps

Ingredients

  • 2 cups cooked lentils
  • 1 large eggplant
  • 4 tomatoes, chopped
  • 2 large potatoes
  • 4 garlic cloves, minced
  • 1 cup olive oil
  • 1 onion, chopped
  • 2 tablespoons oil
  • salt
  • 2 tablespoons flour
  • 1/2 teaspoon black pepper
  • 2 1/2 cups soymilk
  • 2 teaspoons sage
  • 1 pinch nutmeg
  • 2 cups water or 2 cups stock
  • 1 teaspoon allspice

Directions

  1. 1
    Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add 2 c stock & allow to simmer for 10 minutes.
  2. 2
    Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside.
  3. 3
    Now make the white sauce. In a small pot, gently heat the ghee. Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute.
  4. 4
    Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce.
  5. 5
    Bake at 375F for about 30 minutes, or until the crust is golden.

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