As much as I love simple oven-roasted vegetables or a good Pakistani sabzi (vegetable curry), sometimes I just need to try something new. A bit different from the usual. So what did I have to work with? An eggplant in the fridge, some potatoes, nicely ripened tomatoes, and chopped cauliflower. After going through dozens of ideas for eggplant recipes on Pinterest, I came across this very interesting recipe for a Vegetarian Moussaka from The Mediterranean Dish. I swapped the zucchini for cauliflower, and it worked out great!

Simply put, it’s a casserole with layers of roasted veggies, a tomato-lentil sauce, and topped off with a creamy bechamel sauce. Honestly, I was sceptical about how it would turn out. I was bracing myself to be on the receiving end of the leftovers because there’s only so much leftover, “experimental”, vegetarian good my husband is willing to eat happily. But, to my surprise, he loved it!

Don’t take my word for it, give it a try with this simple recipe 🙂

Prepare the Vegetables

Directions

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  1. Slice the eggplant (peeled – optional), potatoes (peeled), and zucchini (if using) length-wise (about ½” thickness).
  2. If using cauliflower, cut into small florets.
  3. Soak the potatoes in water to prevent it from turning dark.
  4. Line a large tray with paper towels. Place the eggplant slices on it in a single layer. Sprinkle salt and set aside for 30 minutes (while you prep other ingredients). This helps remove the bitterness of the eggplant.

Bechamel Sauce

Directions

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  1. Preheat the oven to 200C.
  2. In a medium saucepan heat 2 tbsp olive oil and 2 tbsp butter.
  3. Add the flour and cook on medium-low heat until golden.
  4. Gradually add in the milk, whisking continuously so that no dough balls form.
  5. Continue cooking on low for 5 minutes stirring occasionally until the sauce starts to slightly thicken.
  6. Season with salt and pepper. Add a pinch of nutmeg.
  7. In a small bowl beat the egg. Pour in about 2 tbsp of the sauce into the egg and beat well.
  8. Pour the egg mixture into the sauce, stirring continuously. Bring to a gentle boil and let it cook for another 2-3 minutes until the sauce thickens. Taste and adjust salt & pepper.
  9. Set aside to cool. The sauce will thicken a bit more as it cools, you should have a thick creamy sauce.

Tomato-Lentil Sauce

Directions

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  1. In a small saucepan add the black lentils and 1 cup water. Bring to a boil, then reduce the flame to low and simmer for 25-30 minutes until the lentils soften.
  2. Drain.
  3. Finely chop the tomatoes and onion.
  4. Mince the garlic glove.
  5. In a frying pan heat 1 tbsp olive oil. Add the onion and garlic. Sautee for a few mins until fragrant.
  6. Add the cooked, drained lentils, tomatoes and stock.
  7. Season with salt, oregano, red chilli flakes, nutmeg and cinnamon.
  8. Bring to a boil and then reduce the flame to a gentle simmer. Cover and cook for 20 minutes (until most of the water has dried out, but not too dry).

Roast Vegetables

Directions

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  1. Pat dry all the vegetables with a paper towel.
  2. Line a baking tray and brush with olive oil.
  3. Spread out the vegetables in a single layer on the tray and brush with olive oil.
  4. Season with salt (everything except the eggplant).
  5. Bake in the preheated oven for 15-20 minutes (or just until tender).

Assemble

Directions

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  1. In a baking dish, pour a bit of the tomato-lentil sauce and evenly spread out in the base.
  2. Layer the vegetables.
  3. Layer the lentil sauce.
  4. Finally, top with the bechamel and with the back of a spoon smooth out to cover evenly.
  5. Place in the oven and bake for roughly 30 minutes (or until the sauce turns golden).
  6. Take out of the oven and let it rest for about 15 minutes before serving. This will allow the layers to set before you cut into it.