## Why Make This Recipe
This homemade vegan lentil and eggplant dish, inspired by moussaka style, is a delightful meal that comes with lots of flavor and nutrition. Perfect for dinner gatherings or a cozy night in, this dish is a hit for both vegans and non-vegans. Packed with delicious spices, rich textures, and hearty ingredients, it will surely satisfy everyone's taste buds.
## How to Make Homemade Vegan Lentil and Eggplant Dish (Moussaka Style)
### Ingredients
- 2 large eggplants, about 600-700g, sliced into 1/2 inch thick rounds
- Salt for salting eggplant
- 3 tablespoons (45ml) olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup (200g) green or brown lentils, rinsed
- 3 cups (720ml) vegetable broth
- 1 can (400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons (30g) vegan butter or olive oil (for creamy topping)
- 2 tablespoons (15g) all-purpose flour (for creamy topping)
- 1 1/2 cups (360ml) unsweetened plant-based milk (almond or soy) (for creamy topping)
- 1/4 teaspoon ground nutmeg (for creamy topping)
- Salt and white pepper to taste (for creamy topping)
- Optional: 1/4 cup (25g) nutritional yeast for cheesy flavor
### Directions
1. **Prepare the eggplant:** Lay the eggplant slices on paper towels, sprinkle liberally with salt, and let sit for 30 minutes to draw out moisture. Pat them dry thoroughly with paper towels.
2. **Preheat** the oven to 400°F (200°C). Brush the eggplant slices with 2 tablespoons of olive oil and place them on a baking sheet in a single layer. Bake for 15-20 minutes per side, or until softened and lightly browned.
3. **Prepare the lentil layer:** While the eggplant bakes, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute.
4. **Add lentils and spices:** Add the rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper to the pot. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed. Remove from heat.
5. **Make the creamy topping:** In a saucepan, melt the vegan butter or heat olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
6. **Add milk and seasonings:** Gradually whisk in the plant-based milk, a little at a time, whisking continuously to prevent lumps, until a smooth, thick sauce forms. Stir in the nutmeg, salt, white pepper, and nutritional yeast (if using). Cook for 2-3 minutes, stirring, until thickened. Remove from heat.
7. **Assemble the dish:** Reduce oven temperature to 375°F (190°C). Arrange half of the baked eggplant slices in the bottom of a 9x13 inch (23x33 cm) baking dish. Spread the lentil mixture evenly over the eggplant layer. Arrange the remaining eggplant slices over the lentil layer. Pour the creamy topping evenly over the top layer of eggplant.
8. **Bake:** Bake for 30-40 minutes, or until the topping is golden brown and bubbly. Let the dish rest for 10-15 minutes before cutting and serving.
## How to Serve Homemade Vegan Lentil and Eggplant Dish (Moussaka Style)
This dish can be served hot with a fresh green salad or crusty bread on the side. Feel free to add a sprinkle of fresh herbs, like parsley or basil, on top for an extra touch of flavor.
## How to Store Homemade Vegan Lentil and Eggplant Dish (Moussaka Style)
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in the oven or microwave until heated through.
## Tips to Make Homemade Vegan Lentil and Eggplant Dish (Moussaka Style)
- Make sure to properly salt and pat the eggplant slices dry before cooking to remove excess moisture.
- Cook the lentils until they are tender but not mushy for the perfect texture.
- Use unsweetened plant-based milk to avoid altering the flavor of the creamy topping.
## Variation
Add more vegetables like zucchini or bell peppers between layers for added color and nutrition. Mixing mushrooms with the lentils can add more depth to the dish.
## FAQs
**Can I make this dish ahead of time?**
Yes, you can prepare the dish up to the baking step and store it in the fridge. Bake it just before serving.
**Is there an alternative to eggplant?**
You can use zucchini or sliced potatoes as an alternative if you prefer.
**Can I freeze this dish?**
Yes, once baked and cooled, you can freeze this dish in portions. Reheat thoroughly when ready to eat.
Homemade Vegan Lentil and Eggplant Dish (Moussaka Style)
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful homemade vegan lentil and eggplant dish inspired by moussaka, perfect for dinner gatherings or a cozy night in.
🧰 Kitchen tools commonly used in similar recipes
Before starting, many home cooks like to have these basic tools ready:
Ingredients
Scale
- 2 large eggplants, sliced into 1/2 inch thick rounds
- Salt for salting eggplant
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons vegan butter or olive oil (for creamy topping)
- 2 tablespoons all-purpose flour (for creamy topping)
- 1 1/2 cups unsweetened plant-based milk (almond or soy) (for creamy topping)
- 1/4 teaspoon ground nutmeg (for creamy topping)
- Salt and white pepper to taste (for creamy topping)
- Optional: 1/4 cup nutritional yeast for cheesy flavor
Instructions
- Lay the eggplant slices on paper towels, sprinkle liberally with salt, and let sit for 30 minutes. Pat them dry thoroughly with paper towels.
- Preheat the oven to 400°F (200°C). Brush the eggplant slices with 2 tablespoons of olive oil and place on a baking sheet. Bake for 15-20 minutes per side, until softened and browned.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, cooking until softened for about 5-7 minutes. Add minced garlic and cook for 1 minute.
- Add rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- In a saucepan, melt vegan butter or heat olive oil over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in plant-based milk until smooth. Stir in nutmeg, salt, white pepper, and nutritional yeast if using. Cook for 2-3 minutes until thickened.
- Reduce oven temperature to 375°F (190°C). Arrange half of the baked eggplant slices in a baking dish. Spread the lentil mixture over the eggplant, then add remaining eggplant slices. Pour creamy topping over the eggplant.
- Bake for 30-40 minutes until the topping is golden brown. Let it rest for 10-15 minutes before serving.
Notes
Serve hot with a fresh green salad or crusty bread. Add fresh herbs like parsley or basil for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan, lentils, eggplant, moussaka, Mediterranean
