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Nigella Vegetarian Moussaka

Nigella Vegetarian Moussaka
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://britishbakingrecipes.co.uk/nigella-vegetarian-moussaka/