So, we got the idea of making a Moussaka from our dear father after a skype call the other day, he was telling us about the yummy moussaka he made and how he made it. We thought, it should be pretty simple to veganize this! We prefer sweet potatoes, used lentils instead of a meat and a “cheesey” white sauce for the Bechemel.
We remember our mother making this dish as a kid, but as “fussy” kids we didn’t like the meat in it or the eggplant much. Now we’re all grown and learnt the foods we do and don’t like and what works best for us and our taste buds have evolved, its nice to be able to recreate the dishes we had as kids but our own way!and we love eggplant now!
Nutrition facts: Sweet potato contains Iron, Vitamin C, Vitamin D and is Low on the Glycemic index so helps prevent sugar spikes. Lentils are a good source of protein and help lower cholesterol as it contains high levels of soluble fiber.
2 large eggplants
2 large sweet potatoes
1 tin diced tomatoes
1 cup uncooked lentils
20 g (half a cup) chives, chopped
1 onion diced
2 cups almond milk
4 tablespoon white flour
3 tbsp oil
we added some daiya cheese since we had some left in the fridge
1/4 tsp nutmeg
Turn oven on to 350 Fahrenheit. Start with peeling the eggplant, slice in to circle or length ways around half an inch thick. Sprinkle with salt on and a bit of oil then place in the oven for 15 minute.
Peel the sweet potatoes, chop up into round slices and put aside.
In a sauce pan place the one cup uncooked lentils with 2 cups water bring to a boil and reduce to simmer until the water has been absorbed (add more water if not soft enough).
Whilst they are cooking, chop one onion and place in a fry pan, chop the chives, add and cook until onions are a little brown. Add in the can of diced tomatoes and the cooked lentils and simmer for 10 minutes.
Then we move onto the bechemal sauce, put 3 tablespoons of oil into the sauce pan on medium heat and add 4 tablespoons of flour and mix together until it is a paste. Add one cup of milk and whisk until combined, add the second cup of milk, keep whisking, reduce or turn off the heat and keep stirring until it thickens like a sauce, add the nutmeg and the cheese.
This is when the fun part is, putting it all together! in a large lasagna style dish put a thin layer of the tomatoes and lentil sauce mix , then add on a layer of eggplant, followed by a layer of potato then the sauce and repeat, on top goes the bechemal sauce and bake in oven for one hour until the potato is soft.
#HAPPY #VEGAN #TWINS