Vegetarian moussaka with ricotta cheese
6 servings
30 minutes
Vegetarian moussaka with ricotta cheese is a harmony of Bulgarian traditions and modern taste preferences. This exquisite and flavorful recipe transforms eggplants, lentils, and vegetables into a tender baked dish infused with the aromas of spices, wine, and tomatoes. The creamy sauce made from ricotta, nutmeg, and milk adds softness and sophistication to the moussaka, while parmesan gives it a savory crust. Historically, moussaka originated in the Balkans, but each country adds its own touches. The Bulgarian version is famous for its combination of vegetables and delicate sauce, making it an ideal option for those who prefer light and healthy food. It is perfect for a cozy family dinner where simple ingredients turn into a true gastronomic delight.
1
Cut the eggplants into cubes. Place them in a colander, sprinkling each layer with salt, and put a plate with a weight on top to drain excess juice.
- Eggplants: 450 g
- Salt: to taste
2
Pour the broth into a pot, add the pureed lentils, cover with a lid, and simmer for 15 minutes. Add the green lentils and cook for another 15 minutes.
- Vegetable broth: 275 ml
- Puy lentils: 50 g
- Green-brown lentils: 50 g
3
Chop the onion, canned tomatoes, remove seeds from the sweet pepper and dice it. Heat 2 tablespoons of olive oil in a pan and sauté the chopped onion. Add the sweet pepper and cook for another 4 minutes. Add the minced garlic, stir, and after a minute, transfer the contents of the pan to a plate.
- Onion: 2 heads
- Canned tomatoes: 400 g
- Fresh red pepper: 1 piece
- Olive oil: 4 tablespoons
- Garlic: 2 cloves
4
Pat the eggplants dry with a paper towel, pour the remaining 2 tablespoons of olive oil into the pan, heat it up, and evenly fry the vegetables on all sides. Add the tomatoes and the mixture of onion and sweet pepper. Stir.
- Eggplants: 450 g
- Olive oil: 4 tablespoons
- Canned tomatoes: 400 g
5
In a separate bowl, mix wine, tomato paste, cinnamon, and pour it over the skillet contents. Add lentils, parsley, season with salt and pepper, and simmer on low heat.
- Red dry wine: 200 ml
- Tomato paste: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Puy lentils: 50 g
- Green-brown lentils: 50 g
- Chopped parsley: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Pour milk into a pot, add flour, butter, and grated nutmeg. Cook over medium heat, constantly whisking, until the mixture reaches a smooth, homogeneous sauce consistency. Season with salt and pepper, remove from heat, and let cool slightly. Add ricotta cheese and beaten egg to the sauce.
- Milk: 275 ml
- Wheat flour: 25 g
- Butter: 25 g
- Nutmeg: 0.3 piece
- Salt: to taste
- Ground black pepper: to taste
- Ricotta cheese: 250 g
- Chicken egg: 1 piece
7
Place the vegetables and lentils in a dish, pour with cheese sauce, sprinkle with parmesan, and cook for 1 hour at 180 degrees.
- Grated Parmesan cheese: 25 g