Vegetarian Moussaka is a delightful plant-based version of the classic Greek dish, substituting the traditional lamb or beef with layers of roasted eggplant, potatoes, and a rich tomato sauce featuring lentils or mushrooms for a hearty texture. Between the vegetable layers, a creamy béchamel sauce is poured, which bakes into a golden, custard-like topping. This version captures all the comforting flavors of the original with a vegetarian twist, making it both satisfying and suitable for a variety of dietary preferences.
Ingredients:
- 2 large eggplants, sliced
- 3 potatoes, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked lentils or chopped mushrooms
- 1 can (14 oz) crushed tomatoes
- 1/4 cup red wine (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- Olive oil
- Salt and pepper
For the béchamel:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Nutmeg, to taste
- 1/2 cup grated Parmesan cheese
Instructions:
- Prepare vegetables: Roast eggplant and potato slices brushed with olive oil until tender.
- Make sauce: Sauté onion and garlic, add lentils/mushrooms, tomatoes, wine, spices, and simmer.
- Layer moussaka: In a baking dish, layer eggplant, potato, and sauce. Repeat.
- Béchamel sauce: Melt butter, whisk in flour, gradually add milk until thickened. Stir in cheese and nutmeg.
- Assemble: Pour béchamel over the layered vegetables.
- Bake: At 350°F for 45 minutes until golden.
Serve this hearty and aromatic Vegetarian Moussaka with a side of crusty bread or a green salad for a complete meal.
