Vegan Moussaka with Garlic
12 servings
150 minutes
Vegan moussaka with garlic is an amazing blend of Greek culinary traditions and modern dietary trends. This dish is inspired by classic moussaka but adapted for those avoiding animal products. The rich flavor of baked eggplants, creamy garlic mashed potatoes, and aromatic lentil mixture creates a delightful harmony. Subtle notes of cinnamon and bay leaves add depth to the taste, while the baked crust makes the texture perfectly balanced. Vegan moussaka is suitable for cozy family dinners and festive lunches; it can be served as a standalone dish or complemented with a fresh salad. This delicious and nutritious meal provides a sense of comfort and warms the soul.
1
Boil potatoes with garlic in salted boiling water for 10 minutes until tender. Drain the water into a separate container and set aside. Mash the potatoes and mix with 1/4 cup of olive oil and 2 cups of the cooking liquid. Season with salt and pepper to taste.
- Potato: 1500 g
- Garlic: 4 cloves
- Olive oil: 2 tablespoons
2
Heat 2 tbsp of olive oil in a pan over low heat. Add onion and oregano, sauté for 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups of the liquid used to boil the potatoes. Cover with a lid, reduce heat to minimum and simmer for 45 minutes until lentils are soft. Remove bay leaf and cinnamon stick, puree the lentils. Season to taste with salt and pepper.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Dried oregano: 3 tablespoons
- Tomatoes: 3 pieces
- Green lentils: 0.7 glass
- Bay leaf: 1 piece
- Cinnamon: 1 piece
3
Place the eggplant slices on a baking sheet lined with paper towels, sprinkle with salt. Let sit for 30 minutes. Rinse and pat dry excess moisture.
- Eggplants: 2 pieces
4
Preheat the oven to 180˚C. Grease a baking dish measuring 32 1/2 x 22 1/2 cm. Pour 1 1/2 cups of lentil mixture into the bottom of the dish. Place eggplant, zucchini, and tomatoes on top. Pour 2 cups of lentil mixture over the vegetables. Layer half of the potatoes on top of the lentil mixture. Add the remaining eggplant pieces and cover with lentil mixture. Evenly distribute the remaining potatoes on top. Bake until golden brown.
- Green lentils: 0.7 glass
- Eggplants: 2 pieces
- Zucchini: 2 pieces
- Tomatoes: 3 pieces
- Potato: 1500 g