Dairy-Free Eggplant Moussaka

Ingredients

• 2 large Eggplant
• 0.5 cup Olive Oil
• 1 lb Ground Lamb
• 1 large Onion
• 3 cloves Garlic
• 28 oz Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 0.5 tsp Cinnamon
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 cup Plant-Based Milk (Unsweetened)
• 0.5 cup Olive Oil
• 0.5 cup All-Purpose Flour
• 0.25 tsp Nutmeg

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the eggplants lengthwise into 1/4-inch thick slices. Brush with olive oil and season with salt and pepper. Bake for 20 minutes, flipping halfway, until softened.
3. 3In a large skillet, heat olive oil over medium heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess grease.
4. 4Add chopped onion and minced garlic to the skillet and cook until softened.
5. 5Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. 6While the meat sauce simmers, prepare the dairy-free bechamel: In a saucepan, heat olive oil over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, until smooth.
7. 7Gradually whisk in plant-based milk, a little at a time, until the sauce is smooth and thickened. Bring to a simmer and cook for 5-7 minutes, stirring constantly, until the sauce coats the back of a spoon.
8. 8Remove from heat and stir in nutmeg.
9. 9Assemble the moussaka: In a baking dish, layer eggplant slices, followed by the meat sauce, and then the bechamel sauce. Repeat layers until all ingredients are used, ending with a layer of bechamel.
10. 10Bake for 30-40 minutes, or until the top is golden brown and bubbly.
11. 11Let the moussaka cool slightly before serving.

Substitutions

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