Lentil Eggplant Vegan Moussaka
A comforting, richly spiced Mediterranean classic featuring tender roasted eggplant and hearty lentils under a golden vegan bechamel crust.
Ingredients
- •2 medium eggplants, sliced into 1/2-inch rounds
- •3 tablespoons olive oil (divided)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup cooked brown or green lentils (240g)
- •1 can crushed tomatoes (14 oz / 400g)
- •1 teaspoon ground cinnamon
- •1 teaspoon dried oregano
- •Salt and black pepper to taste
- •3 tablespoons all-purpose flour
- •2 cups unsweetened almond or oat milk (480ml)
- •2 tablespoons nutritional yeast
- •1/4 teaspoon ground nutmeg
Instructions
- 1
Preheat your oven to 400F (200C) and line two baking sheets with parchment paper.
- 2
Brush the eggplant slices lightly with 2 tablespoons of olive oil, season with salt, and roast for 20 minutes until tender and golden brown.
- 3
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat, add the diced onion, and saute for 5 minutes until soft and translucent.
- 4
Stir in the minced garlic, cooked lentils, crushed tomatoes, ground cinnamon, dried oregano, salt, and pepper, then simmer for 10 minutes until the sauce thickens.
- 5
Prepare the vegan bechamel by whisking the flour and plant milk together in a small saucepan over medium heat until it thickens into a smooth cream.
- 6
Remove the bechamel from the heat and stir in the nutritional yeast, ground nutmeg, and a pinch of salt.
- 7
In a small baking dish, layer half of the roasted eggplant, spread the lentil tomato mixture evenly over it, and top with the remaining eggplant.
- 8
Pour the vegan bechamel evenly over the top layer of eggplant.
- 9
Bake at 400F (200C) for 25 to 30 minutes until the top is bubbling and lightly browned.
- 10
Let the moussaka cool for 15 minutes before slicing to ensure the layers hold their shape.
💡 Chef tips
- Salt the eggplant slices and let them sit for 15 minutes before roasting to draw out any bitterness, then pat dry.
- Make this dish a day ahead and store it in the refrigerator; the flavors deepen and it slices even better when reheated.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 2 months.
✅ How it should turn out
The finished moussaka features tender, melt-in-your-mouth eggplant and savory, spiced lentils under a creamy, golden crust with a rich, aromatic Mediterranean aroma.