Red lentil and eggplant moussaka

Red lentil and eggplant moussaka

Based on 74 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"For this vegan moussaka, cooking the potatoes the evening before is ideal. Then putting together this recipe can be done quickly and what you get is a delicious, fuss-free meal that can also be freezed, as a part of your meal prep. I like serving it with a fresh green salad on the side, for added freshness."

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

40 min

Ingredients

2Servings
1
eggplants
½
red onion
1 cloves
garlic
5 g
oregano
350 g
potatoes (cooked)
½ tbsp
tomato paste
100 g
red lentils
200 g
canned crushed tomatoes
20 g
plant-based butter
25 g
flour
300 ml
almond milk
½ pinch
ground nutmeg
olive oil (for greasing)
salt
pepper
MetricImperial

Utensils

knife, cutting board, bowl (large), frying pan, cooking spoon, paper towels, nonstick pan, saucepan (small), whisk, oven, baking dish

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal681
Fat25 g
Protein23 g
Carb101 g
  • Step 1/5

    Slice the eggplant into thick rounds. Transfer to a large bowl, add salt and let sit for 30 min. Chop onions and garlic into cubes. Finely chop oregano. Slice the cooked potatoes.
    • 1 eggplants
    • ½ red onion
    • 1 cloves garlic
    • 5 g oregano
    • 350 g potatoes (cooked)
    • knife
    • cutting board
    • bowl (large)

    Slice the eggplant into thick rounds. Transfer to a large bowl, add salt and let sit for 30 min. Chop onions and garlic into cubes. Finely chop oregano. Slice the cooked potatoes.

  • Step 2/5

    Add some olive oil to a frying pan, once heated, add onion and garlic and sauté for approx. 1 min. Add tomato paste and sauté for a few seconds. Add lentils, oregano, and tomatoes and season with salt and pepper. Let simmer for approx. 20 min.
    • olive oil (for greasing)
    • ½ tbsp tomato paste
    • 100 g red lentils
    • 200 g canned crushed tomatoes
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Add some olive oil to a frying pan, once heated, add onion and garlic and sauté for approx. 1 min. Add tomato paste and sauté for a few seconds. Add lentils, oregano, and tomatoes and season with salt and pepper. Let simmer for approx. 20 min.

  • Step 3/5

    Drain and pat-dry the eggplant with paper towels. Heat olive oil in a nonstick pan, then add eggplant. Fry on both sides until browned and soft.
    • paper towels
    • nonstick pan

    Drain and pat-dry the eggplant with paper towels. Heat olive oil in a nonstick pan, then add eggplant. Fry on both sides until browned and soft.

  • Step 4/5

    For the béchamel sauce, melt margarine in a small saucepan, add flour and whisk for approx. 1-2 min. Add a little almond milk, stirring, until the mixture is creamy and then gradually stir in remaining milk. Bring to a boil, until the sauce thickens and then season with salt and nutmeg.
    • 20 g plant-based butter
    • 25 g flour
    • 300 ml almond milk
    • ½ pinch ground nutmeg
    • saucepan (small)
    • whisk

    For the béchamel sauce, melt margarine in a small saucepan, add flour and whisk for approx. 1-2 min. Add a little almond milk, stirring, until the mixture is creamy and then gradually stir in remaining milk. Bring to a boil, until the sauce thickens and then season with salt and nutmeg.

  • Step 5/5

    Preheat the oven to 200°C/392°F. Grease a large baking dish with olive oil. First, place in the potatoes. Then spread half of the lentil sauce over the top. Then lay out a layer of the fried eggplant and repeat the process. Lastly, add the béchamel sauce. Bake for approx. 30-40 min.  Let cool for 10 min. before serving. Enjoy!
    • oven
    • baking dish

    Preheat the oven to 200°C/392°F. Grease a large baking dish with olive oil. First, place in the potatoes. Then spread half of the lentil sauce over the top. Then lay out a layer of the fried eggplant and repeat the process. Lastly, add the béchamel sauce. Bake for approx. 30-40 min. Let cool for 10 min. before serving. Enjoy!

  • Enjoy your meal!

    Red lentil and eggplant moussaka

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