Description
The Nigella Vegetarian Moussaka is a delicious twist on the traditional Greek dish, typically made with lamb. In this version, roasted eggplants and potatoes are layered with a spiced tomato sauce made from lentils, adding depth and heartiness. It’s topped with a luscious béchamel sauce that bakes to a golden perfection. The result is a creamy, savory dish that’s sure to satisfy.
Ingredients
- Aubergines (Eggplants): 2 large, sliced
- Potatoes: 3 medium, peeled and thinly sliced
- Red lentils: 1 cup, dried
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Tomato paste: 2 tablespoons
- Chopped tomatoes: 400g (1 can)
- Olive oil: 4 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground cumin: 1 teaspoon
- Béchamel sauce: Made with butter, flour, and milk
- Grated Parmesan: 50g for topping (optional)
- Salt and black pepper: To taste
Instructions
- Prepare the Vegetables: Preheat your oven to 200°C (390°F). Brush the aubergine slices and potatoes with olive oil, season with salt and pepper, and arrange on baking trays. Roast for 20-25 minutes until tender and lightly golden, turning halfway through.
- Cook the Lentil Filling: While the vegetables are roasting, heat 2 tablespoons of olive oil in a large skillet. Add the chopped onion and garlic, cooking until softened. Stir in the cinnamon, cumin, and tomato paste, cooking for another minute. Add the chopped tomatoes, red lentils, and 1 cup of water. Let the mixture simmer for 20 minutes, or until the lentils are cooked and the sauce is thickened. Season with salt and pepper.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute. Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, then season with salt, pepper, and a pinch of nutmeg.
- Assemble the Moussaka: Lower the oven temperature to 180°C (350°F). In a baking dish, layer half of the roasted aubergines and potatoes, followed by the lentil mixture. Add another layer of vegetables, and top with the béchamel sauce, spreading it evenly. Sprinkle-grated Parmesan on top, if desired.
- Bake to Perfection: Bake the moussaka for 30-40 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before slicing.