Lentil Moussaka

This lentil-based casserole bakes up almost like a shepherd’s pie—it is soft, chewy, and full of spiced vegetables. Finished off with a cheesy breadcrumb topping, it really takes the cake.

Ingredients:
1 large eggplant, cut lengthwise into ¼-inch slices
3 tablespoons olive oil, divided
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon salt
1 (15-ounce) can diced tomatoes, in juice
1 cup dried lentils
2 tablespoons tomato paste
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup breadcrumbs
½ cup Parmesan cheese

Directions:
1) Preheat broiler. Lightly grease an 8-by-8-inch baking dish.

2) Lightly brush eggplant with 1 tablespoon oil. Arrange evenly on large baking sheet. Broil until lightly golden on both sides, turning once, about 5 minutes total. Set aside. Lower oven temperature to 400°F.

3) Heat remaining 2 tablespoons olive oil in a large skillet over medium. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add garlic, cinnamon, and salt; cook until fragrant, about 1 minute, stirring.

4) Add tomatoes, lentils, and tomato paste; bring to a boil over high heat. Reduce to a simmer and cook, covered, about 15 minutes.

5) Meanwhile, melt butter over medium in a medium saucepan. Add flour and cook until golden, stirring constantly, about 2 minutes. Add milk and bring to a boil over high heat. Stirring constantly. Cook until thickened, stirring, about 5 minutes. Remove from heat.

6) Assemble the Moussaka: Arrange a layer of eggplant along the bottom of the prepared baking dish. Spoon half the bean sauce over the eggplant. Repeat with an additional layer of eggplant and sauce; top with a final layer of eggplant. Pour milk sauce over the entire mixture; sprinkle with breadcrumbs and cheese.

7) Bake until golden and bubbly, about 30 minutes. Cool slightly and serve.

Source: Moussaka Recipes.

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Published in: on January 11, 2011 at 3:05 pm  Leave a Comment  
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