Moussaka

This is one of my favorite dishes. I make it every couple months and freeze it so I have it for easy meal planning.

Moussaka

12 servings

Ingredients:

For the Lentils: 4 cups cooked lentils

2 medium onions, diced

6-8 cloves of garlic, minced

¼ cup organic tomato paste

2 tsp cinnamon

2 tsp allspice

Salt to taste

¼ cup water

For the Eggplant:

3 tbsp liquid aminos or low sodium soy sauce

¼ cup vegetable broth

2 large eggplants, stemmed and sliced into ½ inch slices

For the Custard:

2 large onions, coarsely chopped

1 large red bell-pepper, seeded and coarsely chopped

¼ cup cashews

Salt, liquid aminos, or low sodium soy sauce to taste

2 tbsp tahini

1 tsp ground nutmeg

2 tbsp arrowroot or cornstarch

1 cup nutritional yeast

To make the lentils:

1. Cook the lentils, I use my Instant pot for 6 minutes then natural pressure release.  Alternatively, you can cook them on the stove top, adding enough water to cover by 2 inches.  Bring to a boil over high heat, then reduce to medium and cook, covered, for 40 minutes or until lentils are tender. Drain any excess water and set aside.  Remember you want 4 cups cooked.

2. In a large saucepan, spray lightly with olive oil and add the onions.  As they begin to cook, add water, 1-2 tbsp to keep them from sticking.  Cook for about 6 minutes, until getting translucent.  Add garlic and cook for 3 minutes.  Add in tomato paste, cinnamon, allspice and water. Cook for 1 minute.  Add in the lentils, season with salt to taste and mix well.  Set aside.

To make the Eggplant:

Preheat oven to 350F

Combine liquid aminos or soy sauce with broth in a bowl.

Line a baking sheet with parchment paper. Place eggplant slices on the parchment, making sure they don’t overlap.  Brush each piece with broth mixture.

Bake until the eggplant is tender, about 15 minutes.  Don’t overcook it because it will continue to cook in the casserole.

To make the Custard: Combine onions, red pepper, cashews, salt, tahini, nutmeg, and arrowroot in a blender or food processor and puree until smooth and creamy.  Add nutritional yeast and process until yeast is well mixed, scraping down sides with spatula as needed.

Assemble:

Place half the lentil mixture on the bottom of a 9x13 inch baking dish.  Arrange half of the eggplant on top of the lentils.  Top with remaining lentils, followed by remaining eggplant.  Top with the custard.

Bake for 45-50 minutes

Makes 12 servings and freezes beautifully.

2 servings per container, I just thaw overnight or for a couple days and then heat up, add a side salad  and dinner is done.