Makes 4 servings.
Ingredients:
- 2 large aubergines
- 4 medium potatoes
- about 500g of a protein-rich mixture (containing lentils, tomatoes, ground seitan, etc.)
- 2T flour
- 1T butter
- 1 cup grated cheese
- 1 flat tsp mustard
- 1 pinch nutmeg
- 1 pinch black pepper
- milk
- breadcrumbs
Method:
Slice the aubergines lengthwise and broil them lightly in the oven. In a pan prepare the protein-rich mixture, for example fry a large chopped up onion, a can of tomatoes, and leftover lentils or beans. Lightly oil a baking dish and build the moussaka according to the pictures below.
Thinly slice the potatoes and leave them to soak in water. Make a bechamel in a pot by mixing the melted butter with the flour and slowly adding milk while constantly stirring until thick. Also mix in the nutmeg and black pepper. Dry the potato slices, and pour half the bechamel on top of the moussaka, followed by a layer of potatoes and the rest of the bechamel. Top with a layer of breadcrumbs.
Bake the moussaka for 40min on 180C. Let it cool down 15min before serving.
