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.

How should I store this moussaka?

Refrigerate up to 3 days or freeze for up to 2 months without fresh basil.

Can I prepare the eggplant in advance?

Yes, you can salt and rinse the slices beforehand.

Can I add other vegetables to the vegetarian moussaka?

Certainly! Zucchini or spinach are perfect for a vegetarian 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; 250 g cream cheese; 80 g parmesan shavings; 0.5 bunch basil; 1 large onion; 4 cloves garlic; 1 tsp oregano; Salt and pepper; 500 ml diced tomatoes; 3 pointed peppers of different colors; 150 g canned lentils; 150 – 200 ml red wine; 1 tsp cinnamon; 3 tbsp olive oil; 1 tsp fennel seeds, roasted and crushed in a mortar

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60min

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Easy

Greek healthy comfort food with the taste of vacation! I make it extra fancy by stuffing the eggplant with cream cheese and basil. This is one of those dishes I make when I crave something savory, warm, and light enough to feel good afterward. The combination of soft, creamy eggplant with that rich filling and the spicy tomato-lentil sauce is simply irresistible. While it bakes, your kitchen fills with those typical Mediterranean aromas of oregano, cinnamon, and roasted vegetables. Place it in the middle of the table, add a fresh salad, and you'll feel like you're on a terrace somewhere in Greece.

Ingredients

What do you need?

Quantity: 4P

Stuffed Eggplant
3 small eggplants or 2 large
4 tbsp fine salt
250 g cream cheese
80 g parmesan shavings
0.5 bunch basil

Tomato-Lentil Sauce:
1 large onion
4 cloves garlic
1 tsp oregano
Salt and pepper
500 ml diced tomatoes
3 pointed peppers of different colors
150 g canned lentils
150 – 200 ml red wine
1 tsp cinnamon
3 tbsp olive oil
1 tsp fennel seeds, roasted and crushed in a mortar

3 small eggplants or 2 large
4 tbsp fine salt
250 g cream cheese
80 g parmesan shavings
0.5 bunch basil

1 large onion
4 cloves garlic
1 tsp oregano
Salt and pepper
500 ml diced tomatoes
3 pointed peppers of different colors
150 g canned lentils
150 – 200 ml red wine
1 tsp cinnamon
3 tbsp olive oil
1 tsp fennel seeds, roasted and crushed in a mortar

Make it veggie!

This recipe is already vegetarian. For a vegan version, I replace the cream cheese with a plant-based alternative.

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.

Tips

Not a fan of red wine? Substitute with extra tomato or a splash of balsamic.
Let the moussaka rest for a while before serving; this will keep everything nice and firm.