Eggplant + Potato Mousakka
his moussaka is one of the most satisfying and comforting dishes I’ve ever cooked! Bursting with flavours from tomatoes, garlic, and herbs, it’s made hearty and filling by the addition of lentils. I’m always striving to create vegetarian versions of traditionally meat-based dishes, and I can confidently say this one matches, if not surpasses, its traditional counterpart which uses mince.
Serves 6 | 2 hours
2 eggplants - around 600g, sliced into 1cm strips
4 potatoes - around 600g, sliced into 1cm rounds
2 zucchinis - around 600g, sliced into 1cm strips
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tbsp tomato paste
½ C red wine
400ml tomato passata
3C vegetable stock
200g dried green lentils, rinsed
2 dried bay leaves
1 tsp dried oregano
1 cinnamon stick
2 tbsp olive oil + more for veg
3 tbsp flour
500ml milk
⅛ tsp white pepper
¼ tsp salt
⅛ tsp freshly grated nutmeg
½ C parmesan
1 egg, lightly whisked
Preheat the oven to 200 degrees celsius.
Sprinkle salt over eggplant slices and set aside for 15 mins, before drying with paper towel.
Place the veggies on a lined tray and drizzle over olive oil and season with salt and pepper and place in the oven.
Cook the vegetables for 25 minutes or until cooked through. Set aside.
While the veggies are roasting, heat 2 tbsp olive oil in saucepan on medium-low heat and once hot, add in the onion and garlic and saute on low for 5 minutes.
Add in tomato paste and cook for another 2 mins before adding in the wine and cooking off for another minute.
Add in passata, stock, lentils, bay leaves, oregano, cinnamon, ½ tsp salt and freshly cracked pepper.
Bring to a boil and turn down low to a simmer and cook with lid on for 30 mins then uncovered for 10 mins or until lentils are almost cooked, but still have bite.
To make the bechamel, heat 3 tbsp olive oil in a saucepan on medium heat and add in the flour. Whisk together and cook for 2 minutes.
Slowly whisk in 250ml of the milk, constantly whisking and then follow with the remaining cup.
Bring to the boil, while whisking constantly. Turn to low and cook for another 2 minutes.
Add in the pepper, salt, nutmeg and parmesan and stir through.
Place the egg in a bowl and add a couple of spoons of the bechamel to it to climatise it and whisk thoroughly, before adding it back into the bechamel.
Now it’s time to assemble. Start by placing a small amount of the lentil mixture at the bottom of the casserole dish.
Spread one layer of eggplant, potato and zucchini and then follow with the lentil mixture. Repeat.
Finally, spread the bechamel on the top and grate some more parmesan cheese and place in the oven for 30 mins. Place under the grill for the last 10 minutes, to caramelise the top.
