Red lentil and eggplant moussaka

Step 1/ 5

• 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

• 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

• 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

• 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

• 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!