Ingredients:
1 eggplant (14 oz), sliced
½ large sweet potato, sliced
1 medium onion, chopped
1 celery stalk, chopped
1 carrot, grated
1 zucchini, sliced
2 garlic cloves, minced
6 button mushrooms, sautéed
1 can lentils (17 oz), drained
1¾ cups passata (tomato purée)
1 tbsp tomato paste
1 glass red wine
5 oz Pecorino cheese, grated
1½ oz Parmesan cheese, grated
3 egg yolks
Thyme, salt, pepper
2 cups Béchamel sauce (with cheese)
Directions:
Prepare the Layers: Fry or bake eggplant, sweet potato, and zucchini slices until tender. Sauté mushrooms separately.
Make Lentil Sauce: Sauté onion, garlic, celery, and carrot. Add passata, tomato paste, thyme, lentils, and red wine. Simmer 30 minutes.
Prepare Cheese Sauce: Whisk grated Pecorino into hot béchamel. Cool slightly, then stir in egg yolks.
Layer and Bake: Layer sweet potato, eggplant, zucchini, mushrooms, and lentil sauce in a dish, spreading béchamel between layers. Top with Parmesan.
Bake: Cook at 300°F (150°C) for 50 minutes. Let rest 30 minutes before serving.
Nutritional Information:
Prep Time: 1 hour | Cooking Time: 1 hour | Total Time: 2 hours
Servings: 4-6
#VegetarianMoussaka#GreekCuisine#ComfortFood#VegetarianRecipes#MediterraneanCuisine
