Moussaka

Ingredients

eggplantsliced lengthwise into ¼-inch planks

2 lb

olive oil

1/2 cup

oniondiced

1

garlicminced

4 cloves

ground lamb

Dairy-freegreen lentils cooked

1 lb1 lb

tomato paste

3 tbsp

red wine

1/2 cup

cinnamonground

1/2 tsp

oreganodried

1 tsp

salt

to taste

black pepper

to taste

butter

Dairy-freeolive oil

4 tbsp4 tbsp

all-purpose flour

1/4 cup

whole milk

Dairy-freefull-fat coconut milk

2 cups2 cups

egg yolk

2

nutmegground

1/4 tsp

Pecorino Romanograted

Dairy-freenutritional yeastadd squeeze of lemon juice

1/2 cup1/2 cup

Method

1. 01Preheat oven to 400°F.
2. 02Brush eggplant planks with olive oil on both sides; arrange on two sheet pans.
3. 03Roast until golden and tender, 25 min, stirring halfway.25 min
4. 04Heat 2 tbsp olive oil in a large skillet over medium-high; sauté onion and garlic until soft, 3 min.
5. 05Add lamb, breaking it apart; cook until browned, 5 min.5 min
6. 06Stir in tomato paste, red wine, cinnamon, oregano, salt, and pepper; simmer 10 min.10 min
7. 07Melt butter in a saucepan over medium; whisk in flour to form a roux, 1 min.
8. 08Gradually whisk in milk; cook, stirring, until thickened, 5 min.
9. 09Remove from heat; whisk in egg yolks, nutmeg, salt, and pepper.
10. 10Reduce oven to 350°F.
11. 11Spread half the eggplant in a 9x13-inch baking dish; top with half the lamb sauce.
12. 12Layer remaining eggplant, then remaining lamb sauce.
13. 13Pour béchamel over top; sprinkle with Pecorino Romano.
14. 14Bake until golden and bubbling, 30 min.30 min
15. 15Rest 10 min before serving.10 min

Fits

• Vegetarian
• Pescatarian