Grill/Barbecue

Eggplant Lentil Moussaka

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

I make this dish in honor of my wife Eva’s Greek heritage. The traditional recipe uses ground beef instead of the lentils, but I personally think lentils are a great substitution and allow this dish to be much lighter. Also, the traditional top layer uses a flour and milk-based bechamel sauce, as well as eggs and cheese, but my version has an oat bechamel, no egg, and no cheese, consequently making it easier to make and with much less calories and the extra heaviness. This is definitely a hit in our household. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 20 minutes
  • Cook time 2 hours
  • Serves 4-6
Ingredients
  • For the Lentil Bolognese & Eggplant
  • 1 quart lentils, cooked
  • 1 quart tomato puree
  • 2 onions, diced small
  • 2 tablespoons minced garlic
  • 1 jalapeño, minced
  • 2 tablespoons paprika
  • 1/2 cup white wine
  • 1 tablespoon dried oregano
  • 1/4 cup chopped fresh mint
  • 1 cinnamon stick
  • 1/2 tablespoon salt
  • 3 large eggplants
  • 1/4 cup olive oil
  • For the Oat Bechamel
  • 1 cup rolled oats
  • 2-3 cups water
  • 2 teaspoons salt
  • pinch of cinnamon
  • 4 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 1/2 tablespoon minced garlic
In This Recipe
Directions
  1. Preheat oven to 350 F
  2. Sauté the onion in 4 tbsp olive oil until soft
  3. Add garlic and paprika, and cook for 3-4 minutes
  4. Add the white wine and allow the wine to reduce by half
  5. Add the cooked lentils, tomato puree, jalapeño, oregano, mint, and cinnamon sticks, cooking on low heat for about 20-25 minutes, stirring often and being careful to not burn the sauce
  6. While the bolognese is cooking, slice the eggplants about 1/2 inch thick, season with salt, and allow to rest in a colander for about 20 minutes
  7. When the bolognese is done, season with salt and set aside
  8. Once the eggplant has rested, rinse under cold water and pat dry
  9. Rub each slice of eggplant with olive oil and grill on both sides until soft OR place on a lined cookie sheet pan and bake in a 375 F oven until eggplant slices are nice and tender, set aside
  10. Place all ingredients for the oat bechamel in a heavy bottom saucepan, along with 2 cups of water, and cook for about 20 minutes or until the oats are fully cooked and have a thick but pourable consistency, gradually adding water if the oats become too thick
  11. Taste for seasoning and set aside
  12. Using an oven-proof 8 in. x 12 in. pan, place a layer of eggplant on the bottom and cover with half the bolognese
  13. Repeat previous step, then top with the bechamel
  14. Place in a 350 degree oven and bake for 30-35 minutes
  15. Allow to rest for about 5 minutes before serving, and then enjoy!

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