Here is our continVegetarian-Moussakauation of Recipes on the Blog. We are showcasing the lovely eggplant or aubergine! Who knew that this delicious veggie is related to the potato and tomato. Again, Anisha shares her cooking chops with us gardeners. Here is her tried and true vegetarian moussaka.
Vegetarian Moussaka

Moussaka is typically served at room temperature, so try to let it cool a bit before serving!



1/2 cup dried red lentils

1 ¼ cups vegetable broth

½ cup white vermouth or red wine

½ tbsp olive oil

8 oz canned tomato (or use your canned garden tomatoes)

½ large onion, peeled and finely chopped

1-2 tbsp minced garlic

Crushed red pepper (to taste)

Dried Oregano (to taste)

Salt and Pepper (to taste)


2 medium eggplants, peeled and sliced into ¼” thick rounds [Note: if eggplants are tender, you

can sweat them by salting in a strainer before using them to cook. If you do this, be sure to let

them sweat for about 30 minutes, and pat dry before using.]

1 medium potato, sliced into rounds (optional)

Cheese Sauce:

3 tbsp butter

½ tsp salt

½ tsp ground black pepper (or to taste)

2 tbsp flour

1 cup half and half or milk

1 egg

½ cup grate parmesan cheese (or more if desired)

1. Preheat oven to 400°F and grease a 9X13 casserole dish

2. Toss eggplant (and/or potato) in olive oil and bake for 5-7 minutes on each side, on a

cookie sheet. You can alternately broil, if you have a broiler.

3. While eggplant is baking, you can prepare the filling. Toss the dried red lentils in olive

oil, and heat in a large skillet. Then add in vegetable broth and white vermouth/red

wine. Simmer for 10-15 minutes, or until liquid is mostly absorbed.

4. Once lentils are cooked, add in remaining filling ingredients and simmer for 10-15

minutes. Onions should be soft and translucent.

5. Place about half of the eggplant slices along the bottom of the prepared casserole dish,

and top with lentil mixture

6. Cover with remaining eggplant slices and potato slices.

7. To prepare the cheese sauce, melt butter in saucepan and whisk in flour, salt, and

pepper to taste

8. Gradually add in half and half or milk, and stir over medium heat until thick

9. In a small bowl, beat egg and slowly add into cheese sauce, and mix well.

10. Add in parmesan cheese and stir well.

11. Pour cheese over casserole and bake at 375°F for about 45 minutes (or until bubbly). I

prefer to bake the casserole covered in foil for the first 30 minutes, and then uncovered

until bubbly.