Can I make the moussaka in advance?

Yes, you can make the moussaka in advance and store it in the refrigerator until you want to serve it. You can also freeze it for later use.

Can I also make the moussaka with sweet potatoes instead of regular potatoes?

Yes, you can replace the potatoes in this recipe with sweet potatoes for a healthier and more nutritious version of the moussaka.

Vegetarian moussaka with lentils and tomato sauce

Name: Vegetarian moussaka with lentils and tomato sauce
Cook time: 60 min
Total time: 1 h
Yield: 4P
Ingredients: 3 small eggplants or 2 large; 4 tbsp fine salt; 3 bell peppers of different colors; Tomato-lentil sauce:; 1 large onion; 4 cloves of garlic; 1 tsp oregano; Pepper and salt; 500 ml diced tomatoes; 150 g canned lentils; 150 – 200 ml red wine; 1 tsp cinnamon; 3 tbsp olive oil; 1 tsp roasted fennel seeds crushed in a mortar; 250 g cream cheese; 80 g parmesan shavings; 0.5 bunch of basil

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60min

•

Easy

Greek healthy comfort food with the taste of vacation! I make it extra fancy by stuffing the eggplant with cream cheese and basil.

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Ingredients

What do you need?

Quantity: 4P

3 small eggplants or 2 large
4 tbsp fine salt
3 bell peppers of different colors

Tomato-lentil sauce:
1 large onion
4 cloves of garlic
1 tsp oregano
Pepper and salt
500 ml diced tomatoes
150 g canned lentils
150 – 200 ml red wine
1 tsp cinnamon
3 tbsp olive oil
1 tsp roasted fennel seeds crushed in a mortar

250 g cream cheese
80 g parmesan shavings
0.5 bunch of basil

3 small eggplants or 2 large
4 tbsp fine salt
3 bell peppers of different colors

250 g cream cheese
80 g parmesan shavings
0.5 bunch of basil

Preparation method

How do you make this?

Slice the eggplants into thin slices, sprinkle them with fine salt so they lose their moisture and the texture becomes softer. Let them sit for at least 30 minutes.

Rinse them well with water, squeeze them out, and pat them dry with kitchen paper.

Spread cream cheese on each, top with some basil leaves, and sprinkle with fennel seeds, then roll them up.

Meanwhile, make the tomato sauce, sauté garlic and onion with oregano and cinnamon, deglaze with red wine, let it reduce, and add diced tomatoes and lentils.

Season with pepper and salt.

Let simmer for 10 minutes, taste, and adjust seasoning if necessary.

Add a teaspoon of honey if you find it too sharp.

Slice the bell peppers into thin slices and drizzle with olive oil and pepper and salt, bake them in the Airfryer basket for 10 minutes at 180°C. Stir after 5 minutes.

Place the eggplant upright in the baked peppers and pour the sauce in between. Add some parmesan shavings and bake for 30 minutes at 150°C.