Dairy-Free Moussaka with Lentil Filling

Ingredients

• 2 large Eggplant
• 1/2 cup Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 cup Green lentils
• 3 cups Vegetable broth
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1/2 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Plant-based milk (unsweetened almond or soy)
• 1/2 cup All-purpose flour
• 1/4 tsp Nutmeg

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Slice eggplant into 1/4-inch thick rounds. Brush with olive oil, sprinkle with salt, and roast for 20-25 minutes, or until softened and lightly browned.
3. 3While eggplant is roasting, heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. 4Add lentils, vegetable broth, tomato paste, oregano, cinnamon, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed.
5. 5To make the béchamel sauce, heat plant-based milk in a saucepan over medium heat. In a separate bowl, whisk together flour and 1/2 cup of cold plant-based milk until smooth.
6. 6Gradually whisk the flour mixture into the warm plant-based milk and cook, stirring constantly, until the sauce has thickened, about 5-7 minutes. Stir in nutmeg, salt, and pepper.
7. 7To assemble the moussaka, spread a thin layer of lentil filling in the bottom of a baking dish. Layer with eggplant slices, followed by another layer of lentil filling. Repeat layers until all ingredients are used, ending with a layer of eggplant.
8. 8Pour the béchamel sauce over the top and spread evenly.
9. 9Bake for 30-35 minutes, or until golden brown and bubbly.
10. 10Let cool slightly before serving.

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