Hearty eggplant moussaka, with oven-roasted eggplant, a sauce of lentils and tomatoes, topped with a fine bechamel sauce. Delicious main course and ideal together with a fine salad. Vegan and gluten free.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 6Servings
Calories 414kcal
Ingredients
FOR THE OVEN ROASTED EGGPLANT:
Olive oil for brushing
1000gEggplantStalk removed, cut into oblong slices, equivalent to 2 medium eggplants.
265gLentils cooked1 can or jar of 400g, alternatively cook dried lentils beforehand according to package instructions or replace with soy cutlets (fine)
FOR THE OVEN ROASTED EGGPLANT Preheat oven to 205 degrees convection (225 upper-lower heat). Line baking sheet with baking paper.
Remove the stalk from the eggplant and cut into slices about 1 cm thick. Place flat on baking sheet and brush with olive oil. Turn over once and brush the back side.
Olive oil for brushing, 1000 g Eggplant
Optionally, add garlic cloves to the tray, place in the oven and roast for 15 minutes.
optional 6-8 garlic cloves (with peel)
Note: You can also roast the eggplants in the oven without oil, but they will be quite dry and soak up more sauce.
30 ml Frying oil or other high heat oil
In the meantime FOR THE LENTIL AND TOMATO SAUCE heat a pot, sauté the onion and garlic briefly until the onions are slightly translucent. Add Italian herbs, cinnamon and nutmeg and stir well once until everything is well combined.
55 g white onion, 6 g Garlic cloves, 2 tbspn Italian herbs, 1 tbspn Cinnamon, ¼ tbspn Nutmeg
Add tomato pieces and lentils and stir well once. Season with salt and pepper and optionally add 1 tablespoon coconut blossom sugar. If necessary, dilute with a little water so that everything can boil down well.
400 g Tinned tomato pieces, 265 g Lentils cooked, Sea salt to taste, Pepper to taste, optional 15g coconut blossom sugar
NOTE: Please do not use too much liquid, the sauce should rather be a little thicker.
Cover and simmer uncovered over medium heat for 20 minutes.
Remove eggplant (and garlic) from oven at end of baking time and set aside.
FOR THE BÉCHAMEL SAUCE prepare a small saucepan, melt margarine in it (medium temperature, do not let it get too hot), stir in flour and stir with a whisk until a so-called "Einbrenne" is formed. Pour in vegetable milk and allow to thicken, stirring constantly. To do this, the sauce must boil again. Add nutmeg, sea salt and pepper, season to taste and set aside.
2 tbspn Italian herbs, 50 g Margarine, 50 g gluten free flour mix, 600 ml Plant milk, 1/8 tbspn Nutmeg, 20 g Nutritional yeast flakes, ½ tbspn Turmeric, ½ tbspn Sea salt, Pepper to taste
NOTE: Stir really vigorously, I use this as a workout for my arms right away.
Preheat oven to 200 degrees convection (220 top bottom heat) and provide a baking dish (20x20) or slightly larger.
NOTE: The larger the mold, the flatter the moussaka and vice versa.
First put in a layer of eggplant slices (and baked garlic, skin removed), then a layer of lentil-tomato sauce and repeat until everything is used up.
Pour the béchamel sauce over the top and spread until smooth. Put in the oven and bake for 30 minutes.
Remove from oven, let set for 10 minutes, portion and serve with desired toppings and garnishes.
Parsley or basil, Baguette, Fresh side salad
Keep leftovers covered in the fridge for 2-3 days. Can be kept frozen for about 1 month.