Vegan Moussaka with Garlic
Main Dishes • Greek
Description
Vegan Moussaka with Garlic
Ingredients
- Tomatoes 3 pieces
- Potatoes 55 oz
- Garlic 4 cloves
- Olive Oil 2 tablespoons
- Onion 1 head
- Dried Oregano 3 tablespoons
- Green Lentils 0.7 cups
- Bay leaf 1 piece
- Cinnamon stick 1 piece
- Eggplants 2 pieces
- Zucchini 2 pieces
Step-by-Step Guide
Step 1
Boil the potatoes with garlic in salted boiling water for 10 minutes until the potatoes are cooked. Drain the water into a separate container and set aside. Mash the potatoes and mix with 1/4 cup of olive oil and 2 cups of the water used for boiling the potatoes. Season with salt and pepper to taste.
Step 2
Heat 2 tablespoons of olive oil in a skillet over low heat. Add the onion and oregano, sauté for 5 minutes. Add the tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups of the water used for boiling the potatoes. Cover with a lid, reduce the heat to low, and let simmer for 45 minutes until the lentils are tender. Remove the bay leaf and cinnamon stick, and puree the lentils. Season with salt and pepper to taste.
Step 3
Place slices of eggplant on a baking sheet lined with paper towels, sprinkle with salt. Let sit for 30 minutes. Rinse and pat dry to remove excess moisture.
Step 4
Preheat the oven to 180˚C (350˚F). Grease a baking dish measuring 32.5 x 22.5 cm (approximately 13 x 9 inches). Pour 1.5 cups of lentil mixture into the bottom of the dish. Layer the eggplant, zucchini, and tomatoes on top. Pour 2 cups of lentil mixture over the vegetables. Spread half of the mashed potatoes on top of the lentil mixture. Layer the remaining eggplant on top and cover with the lentil mixture. Evenly distribute the remaining mashed potatoes on top. Bake until golden brown.
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