What2Eat
Greek Style Vegan Moussaka Recipe
GreekMain CourseVegan

Greek Style Vegan Moussaka Recipe

A vegan Greek recipe with brinjal (baingan / eggplant) - thinly sliced, salt - to taste, black pepper powder - for seasoning. Ready in 1h 25m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
980kcal
Estimated Cost
₹500-650
Carbs105g
Protein51g
Fats39g
Servings Scaler
4

Instructions

18 steps
  1. 1

    To make the Lentil gravyWe begin making the Vegan Moussaka Recipe by soaking the lentils overnight and boiling them separately in a pressure cooker, cook the chickpeas for about 6 whistles and simmer in low heat for about 20 minutes

  2. 2

    But for Masoor dal cook it in the pressure cooker for about 4 whistles and simmer for just 5 minutes and switch off the flame

    masoor dal (whole) - soaked and boiled(1/4 cup)
  3. 3

    Heat a flat pan with oil, add garlic and onions and sauté till it is golden brown, Next sprinkle the cinnamon powder, nutmeg powder and salt

    salt - to tasteblack pepper powder - for seasoningonions - finely chopped(2)cloves garlic - chopped(2)cumin powder (jeera)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)salt - to tasteblack pepper powder - for seasoningcloves garlic(5)salt - to tasteblack pepper powder - for seasoning
  4. 4

    Cook till it for 5 more minutes

  5. 5

    Then keep some separately to add for the Moussaka layer

  6. 6

    In the remaining onion, add the tomato puree, add few drops of lemon juice, sugar, thyme and add in the cooked lentils, cook till the raw smell of the tomato goes away

    homemade tomato puree(1 cup)sugar(1 teaspoon)lemon juice(1)
  7. 7

    Season it well with salt

    salt - to tastesalt - to tastesalt - to taste
  8. 8

    Keep checking the gravy as it might get burnt easily so you can add ½ cup of water if it is needed

  9. 9

    To make the roast Aubergine Next is to cut the eggplant into very thin roundels, sprinkle some salt and keep it aside for 10 minutes, then heat a pan with some oil and toast the eggplant on both the sides till it is golden brown

    salt - to tastesalt - to tastesalt - to taste
  10. 10

    Keep them aside

  11. 11

    To make the garlic potato toppingBoil the potatoes with skin peeled in a pressure cooker for 4 whistles till it is little firm

    cloves garlic - chopped(2)potatoes (aloo)(3)cloves garlic(5)
  12. 12

    Then grate the potatoes and keep it in a small bowl

    potatoes (aloo)(3)
  13. 13

    Add chopped garlic, salt and some olive oil and toss it evenly till it is coated

    salt - to tasteonions - finely chopped(2)cloves garlic - chopped(2)salt - to tastecloves garlic(5)extra virgin olive oil(1 teaspoon)salt - to taste
  14. 14

    To assemblePre-heat the oven to 180 degree Celsius for 10 minutes, in the meantime grease a casserole, add the lentil gravy first

  15. 15

    Next ,add the caramelized onions that was kept aside on top

    onions - finely chopped(2)
  16. 16

    Layer it with the roasted aborigine roundels and top it up with the grated potato

  17. 17

    Place it in the oven and cook it for 10 more minutes till the potato has changed the color to light brown

  18. 18

    Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal

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