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Israeli Lentil and Vegetable Moussaka
A hearty and flavorful vegetarian take on moussaka, featuring layers of tender eggplant, zucchini, and a rich lentil and tomato ragu, topped with a creamy béchamel sauce.
🧂 Ingrédients
- 2 medium Eggplants(sliced 1/2-inch thick)
- 2 medium Zucchini(sliced 1/2-inch thick)
- 1/4 cup Olive oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1.5 cups Brown or green lentils(rinsed)
- 28 oz Crushed tomatoes
- 1 cup Vegetable broth
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1 tsp Salt(divided)
- 1/2 tsp Black pepper(divided)
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 3 cups Milk
- 1/4 tsp Nutmeg
- 2 large Eggs
- 1/2 cup Parmesan cheese(grated)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Brush eggplant and zucchini slices with olive oil and season with salt and pepper. Arrange in a single layer on baking sheets and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
💡 Conseils de pro: Roasting the vegetables beforehand prevents a watery moussaka. - 2
While vegetables roast, heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- 3
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, cinnamon, allspice, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until lentils are tender and the sauce has thickened.
💡 Conseils de pro: Stir occasionally to prevent sticking. - 4
Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in nutmeg, remaining 1/2 tsp salt, 1/4 tsp pepper, and grated Parmesan cheese.
💡 Conseils de pro: Whisk continuously to avoid lumps. - 5
Remove béchamel from heat and whisk in the eggs one at a time until fully incorporated.
💡 Conseils de pro: Ensure the sauce is not too hot when adding eggs to prevent scrambling. - 6
Assemble the moussaka: Spread half of the lentil mixture in the bottom of a 9x13 inch baking dish. Layer half of the roasted eggplant and zucchini over the lentils. Repeat layers. Pour the béchamel sauce evenly over the top.
💡 Conseils de pro: Ensure even distribution of all layers. - 7
Bake at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and bubbly.
- 8
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
💡 Conseils de pro: Resting is crucial for clean slices.
💡 Conseils de pro
- ✓For a vegan version, omit the béchamel or use a plant-based béchamel and vegan cheese.
- ✓You can add other vegetables like mushrooms or bell peppers to the lentil ragu.
- ✓This dish can be assembled ahead of time and baked just before serving.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a layer of thinly sliced potatoes at the bottom of the dish.
- Incorporate a pinch of chili flakes into the lentil mixture for a touch of heat.