How To Cook Eggplant And Zucchini Moussaka With Lentils - Recipe

Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Eggplant And Zucchini Moussaka With Lentils - Recipe

Learn how to cook "Eggplant and zucchini moussaka with lentils". Delicious recipe.

Required products :

2 tablespoons olive oil
1 onion, finely chopped
1 clove of garlic, crushed
400 grams of chopped canned tomatoes
1 teaspoon dried oregano
1 large zucchini, cut into long slices
1 large eggplant, cut into long slices
400 grams of boiled lentils (canned)
1 tomato, cut into thin slices
350 grams of frozen pumpkin
25 grams
70 grams of arugula per serving, or other salad of your choice
25 grams of butter
25 grams of flour
300 milliliters of nut milk (from cashews)

Method of preparation :

Heat 1 tablespoon olive oil and fry the onion until soft, add the garlic, tomatoes, oregano and 150 milliliters of water. Season with salt and pepper and simmer for 15 minutes.

Cover the pan with foil. Coat the vegetables with olive oil and bake them for 3-5 minutes on the side in the oven with the grill function on.

Turn on the oven to standard function and preheat to 190 degrees.

Put the lentils in the tomato sauce and stew for 10 minutes. Transfer half of the sauce to a pan and arrange the zucchini slices on top. Pour the remaining sauce and arrange the aubergines.

Steam the pumpkin and mash it. Melt the butter in a saucepan and mix the flour with it. Add the milk and stir to dissolve the flour. Return to the stove and cook for 2 minutes.

Add the pumpkin to the sauce and pour the mixture over the vegetables. Bake for 25 minutes and serve with arugula leaves.

How To Cook Eggplant And Zucchini Moussaka With Lentils - Recipe

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