How does the recipe for vegan moussaka differ from the traditional version?
Moussaka is a classic Greek dish that is traditionally made with ground meat, eggplant, and béchamel sauce. However, it’s easy to make a vegan version that is just as delicious and satisfying. This recipe uses lentils instead of ground meat and coconut milk instead of béchamel sauce to create a creamy, flavorful dish that will have your taste buds dancing with joy.
Ingredients:
- 2 large eggplants, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup brown lentils, cooked
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Preheat oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and garlic and sauté until onions are translucent.
- Add lentils and spices and cook for 5 minutes.
- Add diced tomatoes and cook for another 5 minutes.
- Add coconut milk and cook for 2 more minutes.
- Season with salt and pepper to taste.
- In a separate skillet, fry eggplant slices in olive oil until golden brown on each side.
- Grease a baking dish with olive oil and layer eggplant slices on the bottom.
- Add lentil mixture on top of eggplant slices.
- Add another layer of eggplant slices.
- Bake in the oven for 25 minutes, or until top is golden brown.
- Let cool for a few minutes before serving.
