Lentil Moussaka

Serves 4

INGREDIENTS

1 large eggplant, thickly sliced

1 medium onion, finely diced

1 can chopped tomatoes 

1 tbsp tomato paste

1 tbsp fresh parsley, chopped

2 tsp dried oregano

2 garlic cloves, crushed and minced

1 cup brown or green lentils, cooked

Salt and pepper to taste

2 tbsp olive oil

1/2 cup red wine

Hard cheese, grated

Béchamel:

1 cup milk or milk substitute 

50 g butter

50 g plain flour

50 g hard cheese, grated

METHOD

Preheat the oven to 180ºC.

Spread out the sliced eggplant on a large tray and sprinkle them with salt. Set them aside for 10 minutes.

When the time is up, rinse the eggplant slices under cold water and pat them dry. 

Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry the eggplant slices for a couple of minutes on each side. Remove the slices from the heat and set them aside on a paper towel.

Prepare the béchamel sauce in a pan by melting the butter and whisking in the flour. Gradually stir in the milk, and add the salt and pepper to taste. Then stir in the grated cheese. Heat the mixture until it starts boiling, then reduce the heat to a simmer and stir frequently until sufficiently thickened. If your béchamel is thin, try adding a little more flour. 

In a separate pan, heat a little bit of oil and sauté the onions and the crushed garlic for 2-3 minutes until the onions start to soften. Add the 1/2 cup of wine and boil for a few minutes before adding the lentils, fresh parsley, and oregano. Stir before adding the canned tomatoes and tomato puree. Season with salt and pepper and let it simmer for an additional 5 minutes. This can be prepared in advance. 

To assemble, spoon half the lentil and tomato mixture into a medium casserole dish. On top, spread out some grated cheese and half the grilled eggplant slices. Then layer the rest of the lentil and tomato mixture and top it off with the rest of the eggplant slices.

Pour the béchamel sauce over the casserole and bake it in the oven for about 8-10 minutes or until the mixture starts to bubble.

Broil for a few minutes until the top is nicely browned, then remove and enjoy immediately.

Bon appétit! Served on my “Impromptu” dinner plate.