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Vegetable Moussaka

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A comforting Mediterranean dish featuring layers of roasted vegetables, lentils, and a creamy béchamel topping, perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 medium eggplants, sliced
  • 2 medium zucchini, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cups cooked lentils or ground meat (optional)
  • 1 can diced tomatoes
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups béchamel sauce
  • 1 cup shredded cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet and sauté onions, garlic, bell pepper, and zucchini until soft.
  3. Add in the lentils (or meat) and cook for 5 minutes.
  4. Stir in the diced tomatoes, cinnamon, nutmeg, salt, and pepper, and simmer for 10 minutes.
  5. Grill or roast the eggplant slices until tender.
  6. Layer half of the eggplant in a large baking dish, followed by the vegetable mixture. Repeat with the remaining eggplant.
  7. Spread the béchamel sauce over the top and sprinkle with cheese if using.
  8. Bake for 25-30 minutes until golden on top.
  9. Let it cool for a few minutes before serving.

Notes

This dish tastes even better the next day, making it perfect for meal prep.

Nutrition

Find it online: https://www.glutenfreez.com/vegetable-moussaka/