Lentil Eggplant Vegan Moussaka
A hearty, plant-based twist on the Mediterranean classic that layers tender roasted eggplant with a savory, protein-packed lentil ragu and a creamy, golden-brown vegan béchamel.
Ingredients
- •2 large eggplants, sliced into 1/2-inch rounds
- •3 tablespoons olive oil
- •1 cup brown lentils, cooked and drained (approx. 2.5 cups)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 can (14 oz) crushed tomatoes
- •1 tablespoon tomato paste
- •1 teaspoon dried oregano
- •1/2 teaspoon ground cinnamon
- •2 cups unsweetened soy or almond milk
- •3 tablespoons all-purpose flour
- •3 tablespoons vegan butter
- •1/4 cup nutritional yeast
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil, season with salt, and roast on a baking sheet for 20 minutes until tender and golden.
- 2
While the eggplant roasts, sauté the onion in a pan until translucent, then add the garlic, tomato paste, cooked lentils, crushed tomatoes, oregano, and cinnamon. Simmer for 10 minutes until thickened.
- 3
In a small saucepan, melt the vegan butter, whisk in the flour for one minute, then slowly pour in the plant milk while whisking constantly until the sauce thickens into a smooth béchamel. Stir in the nutritional yeast, salt, and pepper.
- 4
In a baking dish, layer half of the roasted eggplant, cover with the lentil ragu, then add the remaining eggplant slices on top.
- 5
Pour the vegan béchamel evenly over the top layer and bake for 15-20 minutes until the top is bubbling and lightly browned.
- 6
Let the moussaka rest for 10 minutes before serving to allow the layers to set.
💡 Chef tips
- For a deeper flavor, add a splash of red wine to the lentil ragu while it simmers.
- You can prepare the lentil ragu and béchamel a day in advance; simply assemble and bake when ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
✅ How it should turn out
The finished moussaka should have a beautifully golden, creamy top layer with a rich, aromatic tomato-lentil base that is savory, slightly sweet from the cinnamon, and perfectly tender.