Lentil Moussaka

I did another version of Vegetarian Moussaka some time ago, and it was loaded with veggies. This is a version which uses textured vegetable/soy protein (TVP) and lentils. It’s equally delicious!

Serves 4-6.

Ingredients:

Eggplant:

• 1 medium eggplant
• 1-2 Tbsp olive oil

Lentil Filling:

• 1/2 c TVP or TSP granules (textured vegetable/soy protein)
• 1/2 tsp vegan Worcestershire sauce
• 1/2 c hot beef style vegetarian broth
• 2 Tbsp olive oil
• 1 1/2 c onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 c cooked or canned lentils, drained
• 4 medium Roma tomatoes, finely diced
• 1/4 c fresh parsley, chopped
• 1 Tbsp fresh mint, chopped (or 1 1/2 tsp dry mint)
• 1/2 tsp cinnamon or ground Indian bay leaf (tastes like cinnamon)
• 1/4 tsp coarse sea salt

Bechamel Sauce:

• 2 Tbsp butter
• 2 Tbsp all purpose flour
• 1 1/4 c milk
• 1/8 tsp sea salt or to taste
• pinch black pepper
• dash nutmeg

Directions:

Eggplant:

1. Preheat oven to 400 degrees F.
2. Cut unpeeled eggplant in 1/4 inch slices lengthwise. Brush generously with oil on both sides. Place in a single layer on a large oiled baking sheet.
3. Cover the pan tightly with tin foil and roast the eggplant 20-25 minutes or until tender.
4. Remove from oven, turn off heat, and take foil off to cool while proceding with recipe.

Lentil Filling:

1. In a small bowl, mix together the TVP, Worcestershire sauce and hot broth. Allow to stand 5 minutes.
2. Heat olive oil in large skillet over medium-high heat. Add onion and saute 8 minutes on medium low to carmelize them. Add garlic and saute a minute.
3. Stir in TVP with its soaking liquid, lentils, tomatoes, parsley, mint, cinnamon, and salt. Bring to boil. Simmer 5 minutes or until nearly dry.

Bechamel Sauce, Assembly, and Baking:

1. Preheat oven to 350 F and butter an 11 x 7 x 2 inch baking dish.
2. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Add the milk, continuing to stir until it comes to a boil. Add salt, pepper, and nutmeg. Reduce heat, and cook, stirring for 30 seconds more. Remove from heat.
3. Arrange half of eggplant in bottom of dish. Spread lentil mixture over. Top with remaining eggplant. Pour hot custard sauce over the eggplant. Bake 50-60 minutes, or until golden and bubbling on edges. Cool 10 minutes before cutting and serving hot.