Fragrant Vegetable Moussaka with Lentil Filling
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Slice eggplants lengthwise if using long eggplants. Spread eggplant ...
Ingredients
- 2 large eggplants, sliced lengthwise
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 large potatoes, sliced
- 1 cup red lentils (masoor dal)
- 4 large fresh tomatoes, chopped
- 2 tablespoons fresh marjoram or oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 onion, finely chopped
- 1 zucchini or ivy gourd (tindora), chopped (optional)
- 1 cup tomato sauce
- 1/2 cup yogurt
- 1/2 cup shredded cheese
- 2 tablespoons fresh mint, chopped (optional)
- Fresh oregano leaves, for layering
- 1/4 teaspoon nutmeg powder
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup shredded cheese (for bechamel)
- 2 large eggs
- 1/4 teaspoon nutmeg (for bechamel)
- Salt to taste
- Pepper to taste
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Slice eggplants lengthwise if using long eggplants. Spread eggplant slices, garlic, sliced onions, and potato slices on parchment-lined baking sheets. Bake until vegetables are softened and lightly browned. Boil red lentils (masoor dal) with chopped tomatoes, marjoram/oregano, rosemary, garlic, and finely chopped onions. Add zucchini or ivy gourd (tindora) if desired. Pressure cook until lentils are soft. Mash the dal once pressure cooked. Optional: Blend tomato sauce with yogurt, some cheese, and mint. In a separate pot, prepare the bechamel sauce. Blend cream, milk, butter, flour, and shredded cheese. Heat until thickened, stirring constantly. Whisk 2 eggs in a blender and gently pour into the hot milk mixture, stirring constantly to prevent curdling. Add 1/4 tsp nutmeg, salt, and pepper to the bechamel sauce. Roast sliced potatoes with or after eggplants. Layer the baked eggplants, potatoes, and lentil filling in a baking dish. Sprinkle oregano leaves and nutmeg powder between layers. Pour the bechamel sauce over the layered vegetables. Bake again until golden brown and bubbly.
