Vegetarian Moussaka

Moussaka is a Greek dish made with eggplant and lamb. Its a baked dish with layers just like a lasagna so it is fun to make and eat. I had heard of this dish a while ago but never attempted it. Again from a bunch of sources, here is my version of the vegetarian type. And it tastes delicious, the earthy tangy tomato-lentil sauce, the firm yet soft vegetables, the balancing white sauce and the salty feta cheese bite. Please try it once...

Ingredients:

1 large eggplant (like for baigan bharta), sliced thick

2 zucchinis (about 6 inches), sliced medium

2 potatoes (about 3 inches each), sliced thin

1/3 cup red pepper chopped

1/3 cup green pepper chopped

1/2 cup raw lentils of choice, I used split moong daal 

1 onion chopped

2-3 cloves garlic

1 (8 oz) can tomato puree
1 medium tomato

1 tablespoon vinegar

1/2 teaspoon oregano

1/2 teaspoon parsley

1 cup white sauce

3 tablespoons feta cheese, crumbled

Salt 

Pepper

Soak the lentils overnight. Pressure cook the lentils in fresh water to 2 whistles or cook in 2 cups of water over stove top for 20 minutes till done. Place the eggplant slices on a tray, sprinkle salt on them and leave them for about 30 minutes to weep the water out. When done, pat dry. 

In a deep pot, heat 2 tablespoons of oil and add the onions and garlic. When they turn translucent, add the peppers and saute for a couple of minutes. Then add the tomatoes, vinegar and lentils along with the spices, salt and pepper. Add about half cup of water, bring to a boil and cook down till it is a chunky sauce. Preheat an oven to 375 degrees. In a skillet, heat 2 tablespoons of oil and brown the potato slices. Repeat for zucchini and eggplant.The zucchini will need an additional 1 tablespoon  of oil but the eggplant should be browned without oil else they will turn soggy.

To assemble, layer a casserole dish (I used 9x9) with half the tomato-lentil sauce. Layer with eggplant slices, then potatoes and then zucchini. Top with remaining sauce and sprinkle half the feta cheese.  Then continue with another layer of eggplant, potatoes and zucchini. Cover with foil and bake in the preheated oven for 25 minutes. 

While the vegetables are baking make the white sauce. Pour the white sauce over the vegetables and sprinkle the feta. Cook for another 15 minutes till cheese starts to turn golden brown. Broil for a minute to brown the top. Serve hot with a side salad or some couscous. Opa!

I am sending this dish to AWED: Greek hosted by Curry Leaf, event Started by DK.