Greek Vegetarian Lentil Moussaka with Eggplant and Potatoes
in Béchamel Sauce
Savour the taste of Greece with our vegetarian take on the classic! Layers of spiced lentils, potatoes, and eggplant, topped with a creamy béchamel, creates a truly comforting dish.
NEW
Cals 613 · Prot 37 · Carbs 75 · Fat 20
Vegetarian
Global Eats
60 min
Savour the taste of Greece with our vegetarian take on the classic! Layers of spiced lentils, potatoes, and eggplant, topped with a creamy béchamel, creates a truly comforting dish.
NEW
Cals 613 · Prot 37 · Carbs 75 · Fat 20
Vegetarian
Global Eats
Ingredients
Lentil sauce
Canned lentils
400 Grams
Potatoes
450 Grams
Long Eggplant
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Tomato paste
70 Grams
Vegetable stock cube
15*
1 Piece
Dried oregano
2 Grams
Cinnamon powder
2 Grams
Allspice powder
2 Grams
Water
200 ML
Bechamel
Parmesan
4*
30 Grams
Organic Eggs
5*
1 Piece
Butter
4*
20 Grams
Plain flour
10*11*
20 Grams
Whole milk
4*
200 ML
Nutmeg
1 Gram
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Allergens
*15 Celery, *4 Milk, *5 Eggs, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2563 / 613 |
| Fats (g) | 20 |
| of which saturated (g) | 11.9 |
| Carbohydrates (g) | 75 |
| of which sugars (g) | 14.7 |
| Fibers (g) | 22.5 |
| Proteins (g) | 37.2 |
| Salt (g) | 2.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast vegetables
- Preheat the oven to 220°C/200°C fan.
- Slice the potatoes and eggplant into approx 0.25cm thick long vertical slabs.
- Place the potatoes at the bottom of a baking tray.
- Add the eggplant on top.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25 min until the potatoes are fork tender and halfway cooked through.
Tip! Roasting the vegetables cuts back on calories compared to frying, and it's just as delicious!
2 Prep
- Meanwhile, drain and rinse the lentils.
- Peel and finely chop the onion and garlic.
- Pick and finely chop the parsley.
3 Cook lentils
- Heat a large pan over a medium heat with a drizzle of olive oil.
- Add the onion and fry for 3-5 min until softened.
- Add the garlic and fry for 1 min until fragrant
- Add the tomato paste and fry for 1-2 min further.
- Add the stock cube, oregano, cinnamon, allspice, measured water, and black pepper.
- Add the lentils. Mix, cover and simmer for 3-4 min until thickened.
- Turn off the heat and stir in the parsley.
4 Make Bechamel Sauce
- Grate the parmesan. Separate the egg yolks, discarding the white.
- Heat a saucepan over medium heat. Add the butter and flour. Cook, stirring continuously, for 1 min or until a sandy paste has formed.
- Gradually whisk in the milk. Cook for 3-5 min until the sauce thickens. Remove the pan from the heat. Allow the sauce to cool for 2 mins.
- Whisk in the parmesan, nutmeg, a pinch of salt and pepper, and egg yolks.
Tip! Adding egg yolks to bechamel thickens the sauce for a custard-like texture when baked.
5 Bake
- To a medium ovenproof dish, add half of the lentils.
- Cover with a layer of potatoes, then the eggplants.
- Add the rest of the lentils, and top with the vegan bechamel sauce.
- Bake for 20-25 min until golden brown on top.
- Set aside to cool for 5-10 min before slicing.
6 Serve
- Divide the Greek Lentil Moussaka amongst plates, and enjoy!
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