Eggplant Moussaka (Egg-free)

Ingredients

• 2 large Eggplant
• 1/4 cup Olive oil
• 1 lb Ground beef or lamb
• 0.5 cup Brown or green lentils
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 1 can (14 oz) Diced tomatoes
• 0.5 tsp Cinnamon
• 0.25 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1.5 cups Raw cashews (soaked in hot water for 30 min)
• 1/4 cup Nutritional yeast
• 1 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 1 cup Water

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 2 large eggplants into 1/4-inch thick rounds. Brush both sides of each eggplant slice with 1/4 cup olive oil and season with 1 tsp salt and 0.5 tsp black pepper. Place the eggplant slices in a single layer on baking sheets and fry in the preheated oven for 15-20 minutes, flipping halfway through, until golden brown and tender. Set the fried eggplant aside.
2. 2In a medium pot, combine the 0.5 cup brown or green lentils with 2 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water and set the cooked lentils aside.
3. 3In a large 12-inch skillet, cook the 1 lb ground beef or lamb over medium-high heat, breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Drain off any excess fat from the skillet.
4. 4Add the 1 medium onion, chopped, and the 3 cloves garlic, minced, to the skillet with the browned meat. Cook over medium heat, stirring occasionally, until the onion is softened, about 5-7 minutes. Stir in the 2 tbsp tomato paste, the 1 can (14 oz) diced tomatoes, 0.5 tsp cinnamon, 0.25 tsp allspice, 0.5 tsp salt, and 0.25 tsp black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Stir the cooked 0.5 cup brown or green lentils into the meat sauce in the skillet. Cook for another 2 minutes to combine the flavors. Set the meat and lentil mixture aside.
6. 6Prepare the cashew cream bechamel: Drain the 1.5 cups raw cashews (which were soaked in hot water for 30 minutes). Place the drained cashews in a blender with 1/4 cup nutritional yeast, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1 cup water. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
7. 7Assemble the moussaka in a 9x13 inch baking dish. Start with a layer of half of the fried eggplant slices. Spread half of the meat and lentil mixture evenly over the eggplant. Pour half of the cashew cream bechamel over the meat mixture. Repeat with another layer of the remaining eggplant, followed by the remaining meat and lentil mixture, and finally top with the remaining cashew cream bechamel.
8. 8Bake the assembled moussaka in the preheated 375°F (190°C) oven for 30-40 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
9. 9Let the moussaka cool for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Substitutions

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