Easy Vegetarian Moussaka Recipe Larder Love from larderlove.com
Introduction
Moussaka is a popular Greek dish that is traditionally made with meat and eggplant. But for those who prefer a vegetarian diet, there's a version that's just as delicious! This vegetarian moussaka recipe uses lentils instead of meat and is perfect for a comforting family dinner.
Ingredients
To make this delicious vegetarian moussaka recipe, you will need the following ingredients:
1 large eggplant, sliced into rounds
1 teaspoon of salt
1/4 cup of olive oil
1 onion, chopped
3 cloves of garlic, minced
1 cup of green lentils, rinsed and drained
1 can of diced tomatoes
2 tablespoons of tomato paste
1 tablespoon of dried oregano
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of black pepper
1/2 cup of vegetable broth
1/2 cup of breadcrumbs
1/2 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley
1/4 cup of chopped fresh mint
1/4 cup of butter
1/4 cup of all-purpose flour
2 cups of milk
1/4 teaspoon of ground nutmeg
Salt and pepper to taste
Instructions
Now that you have all the ingredients, it's time to start making this delicious vegetarian moussaka recipe! 1. Preheat your oven to 375°F. 2. Place the eggplant slices on a baking sheet and sprinkle them with salt. Let them sit for about 10 minutes, then rinse them with cold water and pat them dry with a paper towel. 3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. 4. Add the lentils, diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, black pepper, and vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender. 5. While the lentils are cooking, make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the sauce is smooth and thickened. Stir in the nutmeg, salt, and pepper. 6. In a separate bowl, mix together the breadcrumbs, Parmesan cheese, parsley, and mint. 7. To assemble the moussaka, spread about half of the lentil mixture in the bottom of a baking dish. Top with a layer of eggplant slices, then sprinkle with half of the breadcrumb mixture. Repeat the layers, ending with a layer of breadcrumbs. 8. Pour the béchamel sauce evenly over the top of the moussaka. 9. Bake the moussaka for about 45 minutes, or until the top is golden brown and the filling is hot and bubbly. 10. Let the moussaka cool for a few minutes before slicing and serving.
Nutrition
This vegetarian moussaka recipe makes about 6 servings. Each serving contains approximately:
Calories: 481
Protein: 19g
Fat: 23g
Carbohydrates: 51g
Fiber: 15g
Sugar: 11g
Sodium: 718mg
Conclusion
This vegetarian moussaka recipe is a delicious and satisfying dish that's perfect for a family dinner. With the hearty lentil filling and creamy béchamel sauce, you won't even miss the meat! Plus, it's packed with fiber and other essential nutrients. Give this recipe a try and let us know what you think!
0 Post a Comment
Post a Comment