Romanian · Romania
Vegetarian Romanian Moussaka
A vegetarian version of Romanian moussaka with layers of eggplant, lentils, and béchamel sauce.
Ingredients
Method
- Preheat oven to 180°C (350°F).
- Slice eggplants and sauté in oil until tender. Set aside.
- Cook lentils according to package instructions.
- In a pan, cook onion and garlic, add lentils, and stir in tomato sauce. Simmer for 10 minutes.
- In a separate pot, make béchamel sauce by melting butter, adding flour, and gradually stirring in milk.
- Layer eggplant, lentil mixture, and béchamel in a baking dish.
- Bake for 30 minutes until golden and bubbly.
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