About the Recipe

Moussaka is a popular Greek dish that consists of layers of eggplant, potatoes, minced meat, and béchamel sauce. In this recipe, we will show you how to make a delicious vegan version of moussaka that will satisfy your cravings and impress even the toughest food critics. Our recipe is not only vegan but also gluten-free and dairy-free, making it a healthy and ethical choice for those of you who care about your diet and the planet.

Ingredients

• 2 medium-sized eggplants
• 3 large potatoes
• 1 cup of cooked lentils or vegan meat alternative
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 can of diced tomatoes
• 2 tbsp of tomato paste
• 1 tsp of dried oregano
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 1/2 cup of vegetable broth
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Peel and slice the potatoes into thin rounds.
3. Slice the eggplants into thin rounds and sprinkle some salt on them. Let them sit for 30 minutes to remove the excess water.
4. While the eggplant is resting, heat olive oil in a large skillet over medium heat.
5. Add the onions and garlic and cook until onions are translucent.
6. Add the cooked lentils or vegan meat alternative and stir to combine.
7. Add the diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, and vegetable broth. Stir well and let it simmer for 10 minutes.
8. Pat dry the eggplant slices with paper towels and brush them with olive oil.
9. Place the potato rounds at the bottom of a baking dish followed by a layer of eggplant.
10. Add half of the lentil mixture on top of the eggplant layer.
11. Repeat the potato, eggplant, and lentil layers.
12. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
13. Remove the foil and bake for another 15-20 minutes until the top is golden and crispy.
14. L et it cool for a few minutes and serve with a side salad and some freshly baked bread.