For more comfort food, try our Creamy Brie Mac and Cheese! I tried a lot of moussaka before I really understood what all the fuss was about. After too many mediocre examples, it wasn’t until I went to Greece that I tasted truly fantastic versions. They used the right ingredients in the right proportions to allow the layers of flavour to really shine. The rest of my family aren’t huge fans of eggplant (or aubergine if you are in the UK!) but I have been trying to convince them that it can be fantastic when made well. This Vegetarian Lentil Moussaka may have won the argument because they loved it!
Vegetarian moussaka
Moussaka is a traditional Greek dish layered bake that holds much in common with lasagna. Rather than strips of pasta, moussaka uses strips of eggplant to hold this dish together. Moussaka needs a hearty, robust base to stand up to the creamy top layer. That’s why I replaced the meat used in traditional moussaka with deliciously nutty lentils. I also created a substitute for Béchamel sauce that is slightly easier to make than the traditional version. It is still luxuriously creamy so perfect for this dish!
The tomato sauce that the lentils are mixed into is important for a perfect base of flavour. Poor quality sauce that isn’t made from ripe and sweet tomatoes will not do this dish justice! I buy Italian tomato sauce whenever I can find it to get the best flavour. To mimic the Greek style, avoid making your lentils swim in the tomato sauce. The eggplants are the main flavour in this dish and shouldn’t be overwhelmed by the sauce. The slices of moussaka stand up better if they have been given the chance to rest for a while. Although you can eat it right out of the oven, making it in advance will result in tidier slices!
Serving suggestions
This vegetarian moussaka is quite creamy so will go well with something light and fresh on the side. A tomato salad with a herby vinaigrette will have a pleasant freshness that will cut through the cream. But that’s not the only salad that will work well on the side. Most green salads made without a creamy dressing will work very well, or try a Greek salad to keep it authentic! Once you get through a delicious piece of moussaka, you’ll be left with lots of tangy sauce on your plate. A basket of fresh flatbread will come in handy! Traditional Greek moussaka is served hot, but I also like it when served cold or at room temperature!
Storage and leftovers
Leftover vegetarian moussaka can be kept for up to 5 days in a fridge. Keep it covered in plastic wrap or in an airtight container. It’ll warm in a microwave or oven set to 180C/350F. If reheating in an oven, cover with aluminum foil to prevent it from drying out. I’m actually a huge fan of eating moussaka the next day. This gives more time for the flavours to meld and makes a great dish even better. Baked veggie moussaka can also be frozen for up to a month. Keep frozen moussaka in the baking dish and let it come to room temperature before returning to the oven.
More eggplant/aubergine recipes
Rustic Three Cheese Eggplant Lasagna Harissa Beef Stuffed Eggplant Eggplant Caviar Eggplant Parmesan
