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Finished and plated dish: Vegetarian Lentil Moussaka
Fotografía del plato terminado: Vegetarian Lentil Moussaka
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Vegetarian Lentil Moussaka

Por Álvaro (RecetAI)•Actualizada recientemente
Greece
Green, How I Want You Green, Olive, sun, and salt
VegetarianHigh ProteinMediterranean
  • 8
    servings
  • 490 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Eggplants (cut lengthwise into 1 cm slices)

    3 unidades grandes

  • Medium potatoes (peeled and cut into half-cm slices)

    4 units

  • Pardina or beluga-type lentils (raw, well rinsed)

    250 g

  • Crushed tomatoes (or rustic passata)

    600 ml

  • Onions (finely chopped)

    2 units

  • Garlic (very finely chopped)

    3 units

  • Dry red wine

    150 ml

  • Whole cinnamon stick

    1 unit

  • Ground cumin and black pepper

    1 cucharadita de cada

  • Fresh oregano (or thyme sprigs)

    2 cucharadas picadas

  • Bay leaves

    2 units

  • Whole milk (hot)

    800 ml

  • Unsalted butter

    70 g

  • Wheat flour

    70 g

  • Freshly grated nutmeg

    1 pizca espléndida

  • Egg yolks

    2 units

  • Grated Kefalotyri cheese (or parmesan / pecorino)

    100 g

  • Extra virgin olive oil

    60 ml

Utensils needed

    About this recipe

    Moussaka is the ultimate icon of Greek comfort food.

    In this spectacular vegetarian version, we replace the traditional lamb ragu with pardina or beluga lentils slow-cooked with crushed tomato, red wine, cinnamon stick, oregano, and bay leaf.

    The result is a thick, deep stew with an incredible earthy umami that rivals any meat.

    It is layered between oven-roasted (not fried, to lighten the dish while maintaining flavor) eggplants and potatoes.

    The crown jewel is the thick top layer: a silky bechamel, rich in nutmeg and enriched with egg yolks and grated kefalotyri (or parmesan) cheese that puffs slightly and acquires an unparalleled golden crust when baked.

    Instructions

    1
    Step 1

    Step 1

    Place the eggplant slices in a large colander, sprinkle them generously with salt, and let them sweat for 30 minutes to extract their bitterness. Rinse them quickly under water and dry them very well by pressing with paper towels. Preheat the oven to 200°C (400°F).
    2
    Step 2

    Step 2

    Generously brush some baking sheets with olive oil. Distribute the potato slices on one sheet and the eggplant on another. Brush the tops with oil as well and roast both for about 25 minutes, or until tender and lightly golden. Set aside.
    3
    Step 3

    Step 3

    Prepare the vegetarian ragu. In a pot, sauté the onion and garlic with a couple of tablespoons of olive oil. Add the cumin and cinnamon stick. Stir in the raw lentils and toast for a few seconds. Pour in the red wine and let the alcohol evaporate (a couple of minutes).
    4
    Step 4

    Step 4

    Add the crushed tomato, bay leaf, oregano, and about 600 ml of hot water (or vegetable broth). Simmer, partially covered, for 40-45 minutes until the lentils are very tender and the sauce is thick, dark, and extremely reduced (almost like a thick bolognese, we do not want excess liquid). Adjust salt and pepper. Remove the cinnamon stick and bay leaves.
    5
    Step 5

    Step 5

    Make the Greek bechamel. Melt the butter in a saucepan over medium heat, add the flour, and toast while stirring for 2 minutes. Gradually pour in the hot milk while whisking vigorously until it thickens and boils gently. Turn off the heat. Add salt, pepper, nutmeg, and a couple of handfuls of the grated cheese. Let it cool for a couple of minutes, then quickly whisk in the two egg yolks to enrich it.
    6
    Step 6

    Step 6

    Assemble the Moussaka in a deep baking dish lightly greased with oil. Base layer: potato slices covering the bottom. Next layer: half of the eggplant slices. Pour all the lentil ragu on top, leveling it. Place the remaining eggplants. Finally, pour all the dense bechamel, spreading it evenly to the edges. Sprinkle the remaining cheese on top and bake at 180°C (350°F) for about 45 minutes until a majestic, bubbling, evenly golden crust forms. It is absolutely mandatory to let it rest for 30 minutes out of the oven before slicing.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Vegetarian Lentil Moussaka, con ingredientes: Eggplants (cut lengthwise into 1 cm slices), Medium potatoes (peeled and cut into half-cm slices), Pardina or beluga-type lentils (raw, well rinsed), Crushed tomatoes (or rustic passata), Onions (finely chopped).

    Composición final humorística de Vegetarian Lentil Moussaka con Eggplants (cut lengthwise into 1 cm slices), Medium potatoes (peeled and cut into half-cm slices), Pardina or beluga-type lentils (raw, well rinsed), Crushed tomatoes (or rustic passata), Onions (finely chopped)
    Imagen final de la receta Vegetarian Lentil Moussaka, ingredientes: Eggplants (cut lengthwise into 1 cm slices), Medium potatoes (peeled and cut into half-cm slices), Pardina or beluga-type lentils (raw, well rinsed), Crushed tomatoes (or rustic passata), Onions (finely chopped)

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