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 vegan béchamel.
Ingredients
- •2 large eggplants, sliced into 1/2-inch rounds
- •3 tablespoons olive oil
- •1 onion, finely diced
- •2 cloves garlic, minced
- •1 cup cooked brown lentils (or 1 can, drained)
- •1 can (14 oz) crushed tomatoes
- •1 teaspoon dried oregano
- •1/2 teaspoon ground cinnamon
- •2 cups unsweetened soy milk
- •3 tablespoons all-purpose flour
- •2 tablespoons olive oil (for roux)
- •1/4 cup nutritional yeast
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Brush eggplant slices with olive oil, place on a baking sheet, and roast for 20 minutes until tender and golden.
- 2
While eggplant roasts, heat 1 tablespoon of olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- 3
Add the lentils, crushed tomatoes, oregano, and cinnamon to the pan. Simmer for 10 minutes until the sauce thickens; season with salt and pepper.
- 4
To make the béchamel, whisk flour and 2 tablespoons of olive oil in a small saucepan over medium heat for 1 minute. Gradually whisk in the soy milk until smooth. Cook until thickened, then stir in nutritional yeast, salt, and pepper.
- 5
In a baking dish, layer half the roasted eggplant, followed by the lentil ragu, then the remaining eggplant.
- 6
Pour the vegan béchamel evenly over the top and bake for 30 minutes until the top is bubbling and slightly browned.
💡 Chef tips
- Salt the eggplant slices and let them sit for 15 minutes before roasting to draw out excess moisture and bitterness.
- You can prepare the lentil ragu and béchamel a day in advance to save time; simply assemble and bake when ready to serve.
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days and reheat well in the oven.
✅ How it should turn out
The finished moussaka should have a beautifully golden-brown crust, with tender, melt-in-your-mouth eggplant layers and a savory, aromatic lentil filling that smells of warm cinnamon and oregano.