Vegetarian Moussaka

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Toss the potatoes with 1 ¼ tbsp (20 ml) olive oil and ⅜ tsp (2 gr) salt. Spread them on a rimmed baking sheet and roast for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 600.0 gr Potato, 2.0 gr Salt

   Cookware: oven, rimmed baking sheet

3. Step 3

   Toss the eggplant with 1 ¾ tbsp (25 ml) olive oil and ½ tsp (3 gr) salt, then spread it on a second rimmed baking sheet. Roast both trays for 25 minutes, turning the vegetables once, until tender and lightly browned.

   Timer: 25 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 25.0 ml Olive Oil, 3.0 gr Salt

   Cookware: oven, rimmed baking sheet, spatula

4. Step 4

   Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large skillet, spatula

5. Step 5

   Add the garlic, tomato paste, oregano, cinnamon, and black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 1.5 gr Ground Cinnamon, 30.0 gr Tomato Paste

   Cookware: large skillet, spatula

6. Step 6

   Stir in the tomatoes, lentils, and ⅝ tsp (4 gr) salt. Bring to a simmer over medium heat, then reduce to low heat and cook until thick with little free liquid.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 gr Brown Lentil, 4.0 gr Salt, 400.0 gr Tomato

   Cookware: large skillet, spatula

7. Step 7

   Melt the butter in a medium saucepan over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Unsalted Butter

   Cookware: medium saucepan

8. Step 8

   Whisk in the flour and cook over medium heat until the mixture is smooth and lightly foaming.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr All-Purpose Flour

   Cookware: medium saucepan, whisk

9. Step 9

   Gradually whisk in the milk. Cook over medium heat, whisking frequently, until the béchamel is smooth and thick enough to coat the whisk.

   Timer: 7 min (fixed)

   Ingredients used: 700.0 ml Milk

   Cookware: medium saucepan, whisk

10. Step 10

    Remove the béchamel from the heat and whisk in the nutmeg, ½ tsp (3 gr) salt, and the remaining ½ tsp (1 gr) black pepper.

    Ingredients used: 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 3.0 gr Salt

    Cookware: medium saucepan, whisk

11. Step 11

    Whisk the eggs with 50 gr Parmesan in a mixing bowl. Gradually whisk in a small amount of the warm béchamel, then whisk the tempered egg mixture back into the saucepan.

    Ingredients used: 2.0 piece Egg, 50.0 gr Parmesan Cheese

    Cookware: medium saucepan, mixing bowl, whisk

12. Step 12

    Arrange the roasted potatoes in the baking dish. Layer half of the roasted eggplant over them, spread on the lentil filling, and cover with the remaining eggplant. Pour over the béchamel and sprinkle with the remaining 30 gr Parmesan.

    Ingredients used: 30.0 gr Parmesan Cheese

    Cookware: baking dish, spatula

13. Step 13

    Reduce the oven to 190°C. Bake until the top is deeply golden and the center reaches 74°C.

    Timer: 40 min (fixed)

    Cookware: baking dish, oven

14. Step 14

    Rest the moussaka before cutting it into portions.

    Timer: 20 min (fixed)

    Cookware: baking dish