Lentil Eggplant Vegan Moussaka
A hearty, plant-based twist on the classic Greek comfort dish, featuring layers of tender eggplant and a savory, protein-rich lentil ragu topped with a creamy silken tofu béchamel.
Ingredients
- •2 large eggplants, sliced into 1/2-inch rounds
- •3 tablespoons olive oil
- •1 cup brown lentils, cooked and drained
- •1 onion, finely diced
- •2 cloves garlic, minced
- •1 can (14 oz) crushed tomatoes
- •1 teaspoon dried oregano
- •1/2 teaspoon ground cinnamon
- •1 package (12 oz) silken tofu
- •2 tablespoons nutritional yeast
- •1 tablespoon lemon juice
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) and brush the eggplant slices with olive oil, then roast on a baking sheet for 20 minutes until tender and golden.
- 2
While the eggplant roasts, sauté the onion and garlic in a pan with a splash of olive oil until softened.
- 3
Add the cooked lentils, crushed tomatoes, oregano, and cinnamon to the pan, simmering for 10 minutes until the sauce thickens.
- 4
In a blender, process the silken tofu, nutritional yeast, lemon juice, and a pinch of salt until completely smooth to create the vegan béchamel.
- 5
In a baking dish, layer half of the roasted eggplant, followed by the lentil ragu, then the remaining eggplant.
- 6
Pour the tofu béchamel evenly over the top and bake for another 15-20 minutes until the top is set and lightly browned.
- 7
Let the dish rest for 10 minutes before serving to allow the layers to firm up.
💡 Chef tips
- Salt your eggplant slices and let them sit for 15 minutes before roasting to draw out excess moisture and bitterness.
- This dish tastes even better the next day, making it an excellent candidate for meal prepping.
- If you prefer a thicker topping, whisk 1 tablespoon of cornstarch into the tofu mixture before blending.
✅ How it should turn out
The finished moussaka should have a golden-brown, creamy top layer that cuts cleanly, revealing aromatic, spiced layers of tender eggplant and savory lentils that smell of warm cinnamon and oregano.