When I first saw the ingredients chosen by Dharm I immediately thought of Moussaka. I remember hauntingly well the luscious layers of cheese flavoured bechamel sauce, potatoes, eggplant and Bolognese sauce I was lucky enough to have in the mountain town of Metsovo in Greece. I had a recipe stashed for a vegetarian version of moussaka using lentils as a sauce instead of the Bolognese. So I switched it up and tweaked it here and there and came up with this for this months Royal Foodie Joust using
cinnamon, lentils and eggplant
**Val's Vegetarian Moussaka**
6 large Yukon Gold potatoes (2-1/2 lbs)
1 large eggplant or 2 small
3 T extra-virgin olive oil
1/2 tsp each salt and pepper
1-1/2 cups shredded kefalograviera or Gruyere cheese
Bechamel Cheese Sauce :
2 T butter
1/3 cup flour
3 cups milk
1/2 tsp salt
1/4 tsp pepper
pinch grated nutmeg
2 large eggs
3/4 cup( 70 g ) feta
Lentil sauce:
1 onion
1-2 cloves garlic
1/2 cup (50 g) red lentils
1/2 cup (50 g) Puy lentils/green lentils
1 cup (250g) brown lentils
Hot water or vegetable stock ( I used chicken stock; so my version is no longer vegetarian)
1 28 oz (796 mL) can chopped tomatoes (about 2 cups)
1/2 tsp dried oregano or marjoram
Black pepper
Cayenne pepper
1/2 tsp cinnamon (or use a broken cinnamon stick)
1 cup red wine
pinch of sugar
1/2 cup grated feta
2 T grated Parmesan
1-2 T fresh breadcrumbs
Preheat oven to 450F. Peel potatoes and eggplant; cut into 1/2-inch thick slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450F oven , turning once until tender and golden brown, about 30 minutes.
Make Lentil Sauce: Sweat the onion and garlic in a little butter until softened (about 10 minutes).
Add the dried lentils and the stock; the stock should cover the lentils (you may need to adjust the amount). Add the cinnamon, a pinch of sugar,the wine, herbs and tomatoes. Simmer the lentils until tender - the stock should be well absorbed but the lentils should not be dry, so add more stock during cooking if required. REmove cinnamon stick if using and discard. Add black pepper and cayenne pepper to taste.
Add the cheeses and the bread crumbs. You might not need all of the breadcrumbs if the lentil mixture is fairly dry. Mix well.
Make the bechamel cheese sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desired. Allow to cool slightly. (you do not want the eggs to curdle). Add eggs and feta cheese.
In a saucepan melt butter over medium heat; whisk in flour and cook, whisking often, until boiling and thick enough to coat back of spoon, about 12 minutes. Add salt, pepper and nutmeg and allow it to cool slightly (you don’t want the eggs to scramble on contact). Beat the eggs and add them, whisking well, followed by the feta cheese.
To assemble: Spread 1 cup of the lentil sauce in 13 x 9-inch glass baking dish. Layer half of the potatoes, 2 cups of the lentil sauce, all of the eggplant, 2 cups of the lentil sauce, remaining potatoes and remaining lentil sauce. Spread bechamel sauce over top. (Make ahead, let cool for 30 minutes. Refrigerate uncovered until cold; cover and refrigerate up to 24 hours. Add 40 minutes to baking time). Sprinkle with kefalograveria. Bake in 350F oven until browned and bubbly about 1 hour. Let stand for 10 minutes; cut into squares.
Serves 10 -12
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