Red lentil and eggplant moussaka

Based on 61 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
40
min.
Resting

Ingredients

Servings:-4+
eggplants
red onion
2 cloves garlic
10 g oregano
700 g potatoes (cooked)
1 tbsp tomato paste
200 g red lentils
400 g canned crushed tomatoes
40 g plant-based butter
50 g flour
600 ml almond milk
1 pinch ground nutmeg
olive oil (for greasing)
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
681
Protein
23 g
Fat
25 g
Carb
101 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.
    • eggplants
    • red onion
    • 2 cloves garlic
    • 10 g oregano
    • 700 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)
    • 1 tbsp tomato paste
    • 200 g red lentils
    • 400 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.
    • 40 g plant-based butter
    • 50 g flour
    • 600 ml almond milk
    • 1 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!