Greek Moussaka

Our version of this classic Greek dish uses lentils instead of the traditional lamb. It goes well with a Greek salad, Calamata olives, and pita bread.

SERVES: 4 to 6

INGREDIENTS:

TOMATO SAUCE

• 1 tablespoon olive oil
• 6 large cloves garlic, minced
• 2 cups peeled, seeded, and chopped tomatoes (you can use canned).
• 1 heaping tablespoon chopped fresh herbs: thyme, oregano,
• basil, mint, or sage (or 1 teaspoon dried herbs)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• pepper to taste
• 1/2 cup pitted olives, chopped

BECHAMEL SAUCE

• 1 1/2 cups soy milk or milk
• 2 tablespoons vegetable oil or butter
• 21/2 tablespoons unbleached flour
• 1/2 cup Parmesan cheese, grated (omit if making a non-dairy sauce)
• salt and pepper to taste
• pinch of nutmeg

GREEK MOUSSAKA

• 2 medium eggplants, enough to cover bottom of the casserole twice when sliced
• 2 teaspoons salt
• olive oil for coating eggplant
• 1 1/2 cups water, salted
• 1/2 cup lentils
• 2 cups 1/4 -inch-thick sliced potatoes
• 1 tablespoon olive oil
• 2 cups sliced onion
• 6 cloves garlic, minced
• Tomato Sauce
• Bechamel Sauce

INSTRUCTIONS:

TOMATO SAUCE

1. Briefly saute garlic in olive oil: Do not brown it. Add tomatoes, herbs, seasonings, and olives. Simmer 5 to 10 minutes.

BECHAMEL SAUCE

1. Using a small saucepan, bring milk to a boil, and then set aside.
2. To make the roux, heat the vegetable oil or butter in another saucepan, add the flour, and stir for approximately 3 minutes until flour is slightly roasted. Add the hot milk, mixing quickly with a whisk.
3. Add the Parmesan cheese and seasonings, continuing to whisk until well combined. Remove from the heat as soon as it thickens, before it comes to a boil.

GREEK MOUSSAKA

1. Partially peel the eggplant and slice lengthwise into 1/2-inch pieces. Liberally sprinkle the slices with salt and set aside for 1/2 hour while salt draws out any bitterness from eggplant. Rinse the eggplant and pat it dry with a towel.
2. Rub the eggplant on both sides with olive oil. Lay them on a sheet pan, and broil the eggplant for 5 to 7 minutes on each side, or until golden brown. If you do not have a broiler, use a 450° oven and bake it for approximately 15 minutes.
3. Cover lentils with 1 1/2 cups salted water and bring to a boil. Reduce the heat and simmer for approximately 15 minutes, or until lentils are soft.
4. Put sliced potatoes in a saucepan and cover with water. Bring to a boil, turn down, and simmer for approximately 5 minutes, or just until tender. Strain, and set aside.
5. Saute onion and garlic in 1 tablespoon olive oil over a medium flame for about 5 to 7 minutes. Onions should be very soft.
6. In a 2 1/2-quart casserole, layer the vegetables and sauces in the following order: potatoes, onion-garlic, lentils, Tomato Sauce, potatoes, eggplant, and Bechamel Sauce.
7. Bake at 375°, covered, for 20 minutes. Remove cover and bake an additional 5 minutes.