Easy Vegan Moussaka

• eggplants↗3

  sliced ½ cm thick

• extra virgin olive oil↗3 tbsp tbsp
• onion↗1

  finely chopped

• garlic↗3

  finely chopped

• dried oregano↗2 tsp tsp
• ground cinnamon↗2 tsp tsp
• ground cumin↗2 tsp tsp
• tomato paste2 tbsp tbsp
• chopped tomatoes400g can g
• green lentils↗400g can g

  drained and rinsed

• starchy potatoes↗600g g

  peeled and sliced ½ cm thick

• extra virgin olive oil↗3 tbsp tbsp
• plain flour↗3 tbsp tbsp
• plant cream↗3 x 270ml pots ml
• nutmeg↗тертий

  grated

Step-by-step instructions

1. 1

   Place the eggplant slices in a large bowl and drizzle with 2 tbsp oil, season and mix well. Heat a large non‑stick skillet over high heat and fry the eggplant slices in batches for 1 minute per side until browned and softened, then set aside on a plate. In the same pan heat the remaining oil and add the onion with a pinch of salt. Cook gently for 15 minutes until softened, then add garlic, oregano, cinnamon and cumin and fry for another minute. Add the tomato paste and cook for another minute. Add the chopped tomatoes and green lentils together with half a can of water, season and simmer for 15 minutes until the sauce thickens.

2. 2

   Bring a large pot of lightly salted boiling water and cook the potato slices for 7 minutes. Drain well. Preheat the oven to 200 °C/180 °C with convection/gas 6. In a 25 cm × 30 cm baking dish layer a third of the tomato sauce, then a third of the eggplant slices and a third of the potato slices. Repeat the layers two more times.

3. 3

   For the white sauce, heat the oil in a saucepan over medium heat, then add the flour and cook, stirring constantly, for one minute. Gradually whisk in the plant cream, a little at a time, beating well after each addition. Season to taste and add grated nutmeg. Continue whisking until the mixture comes to a boil and thickens slightly, then pour it directly over the moussaka. Bake for 30 minutes until bubbles appear, then finish by browning the top under the grill for 5 minutes.