Flavor is abundant here despite the 10 simple ingredients required. Let us show you how it’s done!
Origins of moussaka
Moussaka is a popular dish in Greece and beyond. It’s typically made with layers of ground meat, eggplant, and a bechamel sauce. But other variations of the dish with different ingredients also exist and vary by region. The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. Our version is not traditional but is a plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. You can learn more about the history of moussaka and find a traditional recipe here.
How to make vegan moussaka
This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce. Before roasting the eggplant, we sprinkle it generously with salt and allow it to sit in a colander or bowl. This helps draw out the moisture so that once roasted, it’s perfectly fork tender with sweet, caramelized edges. The filling starts with sautéing onion and garlic. Next come the lentils and tomatoes, which are simmered with salt, pepper, oregano, and optional nutmeg. But the star of the show is the roasted garlic bechamel. Roasting garlic turns it from sharp and pungent to mild and sweet. When blended with cashews, olive oil, salt, nutritional yeast, and water, it becomes a creamy, knock-out sauce. With the three layers ready, it’s time to assemble. The lentil tomato filling goes between slices of roasted eggplant, then everything’s topped with the bechamel. Once baked, the top becomes golden and slightly caramelized. Swoon! We hope you LOVE this vegan moussaka! It’s:SavoryTomatoeyCheesyComfortingSubtly spiced& SO delicious! It’s a hearty entrée perfect for meal prep or impressing dinner guests. It would pair especially well with our Grain-Free Tabbouleh Salad, 5-Minute Green Salad, and/or your favorite roasted vegetables (like Brussels sprouts, butternut squash, carrots, or potatoes).
More delicious eggplant recipes
Moroccan Lentil-Stuffed Eggplant Eggplant Lasagna Roll-Ups Crispy Gluten-Free Eggplant Parmesan Moroccan-Spiced Eggplant and Tomato Stew
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
