Vegetarian Moussaka

Ever since eggplants have officially been in season, I've wanted to make a big, hearty moussaka out of them.  One with potatoes and tomatoes.  The Husband is primarily vegetarian now and I'm growing less fond of ground meat in general - so veggies it is.  Light but filling lentils take the place of lamb in this recipe, and admirably so.  The flavors are well-balanced and the colors make the eyes dance.

This recipe took me ages to make.  It's because I browned all the vegetables in one pan.  Small vegetables = many small slices, browning on each side, in about five batches.  This is roughly the length of 3/4 of the Nightmare Before Christmas soundtrack - not that I'd know!  Next time, I'll roast all of the vegetables in the oven all at once, and use the time I save to actually watch the movie!

Take your own pick of methods when you make this one.  But whatever you do, know it'll be worth it.  C'mon, how drool-worthy does this look? Enough to impress a German blogger enough to make it herself! Hear that, world? I got re-cooked!

Vegetarian Moussaka

recipe adapted from Jamie Oliver Blogs
serves 4-6

prep time: 30 min-1 hour
bake time: 55 minutes

ingredients:

1 large eggplant, sliced
1 large zucchini, sliced
2 medium potatoes, peeled and sliced
1 medium onion, diced
1 garlic clove, minced
1 tbsp vinegar
1 can of chopped tomatoes
1 cup red lentils, rinsed
1 tsp oregano
1 cup feta, crumbled (one 180g package)
2 tbsp butter
2 tbsp flour
1 ¼ cups milk
Nutmeg to taste
1 egg, beaten

directions:

Slice the eggplant in half-inch-thick slices.  Sprinkle both sides of the slices with salt and let to sit for 20 minutes.  Squeeze out the excess water gently with a paper towel.  Preheat the oven to 190C/375F.

Slice the zucchini and potatoes into half-inch slices as well.  I only had small potatoes, but I think this was just about as much as two medium ones!  (I suggest you peel yours.)

Heat a bit of oil in a large, nonstick pan - or brush the veggies with oil and place them on baking paper on a baking sheet in the oven.  Brown both sides of the eggplant and zucchini, then brown the potatoes as well.  If you're working in a pan you'll have to do batches; if your oven's big enough, you can do it all at once and flip the slices halfway.

Meanwhile, over medium heat, saute the onions and garlic until golden brown.  Add vinegar, tomatoes, lentils, 1 cup of water, and oregano.  Bring to a simmer, then cover and continue to simmer for 15 minutes.  Add salt and pepper to taste.  If the mixture dries out, add more water.

Spread a thin layer of oil on the bottom of a 9x9-inch square pan.  Layer the eggplant and zucchini, then potatoes, then feta, then the tomato-lentil mixture.

Repeat with the rest of the food, making sure the top layer is vegetables.  Bake for 25 minutes.

While this is baking, make a bechamel to cover the dish.  Over medium heat, melt the butter.  Add the flour and keep stirring until the flour has just started to color.  Slowly whisk in the milk, and stir constantly until the mixture thickens and becomes glossy.  Remove from heat and stir in the nutmeg, plus salt and pepper to taste.  Set aside for a few minutes to cool.

Add the beaten egg to the bechamel sauce.  Take the moussaka base out of the oven and carefully cover the top with the white sauce.  Top with 1/4 cup parmesan cheese, if you want.  Return to the oven and bake for 25 minutes.

This stuff is dense, so cut your portions small!  That pan made 9 pieces for us.  I took so many lovely pictures; here, have a few more.