Moussaka

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Moussaka is one of my favorite dishes.

The Arabic people introduced moussaka to the world when they introduced the eggplant. A 13th-century Arabic cookbook known as the Baghdad Cookery Book details a recipe for moushakhan, which is likely the original version of moussaka. Today, moussaka is a common dish in Lebanon and the Arab world, a version that consists of eggplants, olive oil, garlic, onions and tomatoes.

Try this moussaka and see what you think! It’s plant based and freezes well.

VEGAN MOUSSAKA

For the sauce:

  • 1 cup raw cashews

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 3/4 cup water

  • 1/8 tsp nutmeg

  • 1/2 teaspoon coriander

For the filling:

  • 4 cups roasted eggplant

  • 1 tablespoon olive oil

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 2 cups cooked brown lentils

  • 2 cups crushed tomatoes

  • 1/2 teaspoon each: salt and pepper

  • 1 teaspoon oregano

  • 1/2 teaspoon paprika

  • 1/4 teaspoon allspice

Heat oven to 400 degrees.. Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap it up. Roast if for about 40 minutes.

Once garlic is roasted, place all the sauce ingredients in a food processor and blend until creamy and smooth. Set aside.

Turn up oven heat to 425 degrees.

To prepare the eggplant, slice it into 1/4 inch thick slices. Sprinkle both sides of each slice with salt and set aside on a plate for 15 minutes. Then, rinse the eggplant, brush both sides of each slice with olive oil, place them on a baking sheet, sprinkle them with salt and roast them at 425 degrees for 20 minutes. Set aside.

For the filling, heat oil in a skillet and add onions. Sauté for about 5 minutes, until translucent.

Add garlic and sauté for a few minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.

Add lentils and crushed tomatoes. Season with salt, pepper, and spices. Simmer uncovered for 15 minutes.

To assemble the moussaka, use an 8x8 inch glass baking dish. Add 1/3 of the eggplant slices, then top with 1/2 of the lentil mixture and spread into an even layer. Then add another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour the sauce over everything and smooth into an even layer.

Bake at 400 degrees for 20 minutes.

Enjoy!

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