A Middle Eastern dish made with sweet and savory lentils & eggplant and topped with a cheesy bechamel breadcrumb mix.
Short History: While most people think of Greece when they think of Moussaka, it actually was first introduced to the Greeks by the Arabs! It is widely believed that the Arabs brought Moussaka into the region at the same time that they introduced the eggplant. There is a medieval Arabic cookbook that contains a recipe for Moussaka’s predecessor, musakhkhan, and the first cookbook that actually has the recipe for Moussaka is the Turkish Cookery Book by Turadi Efendi in 1862. In 1920, Nikos Tselementes (born in Constantinople, educated in France), a Greek Chef, attempted to “cleanse” Greek cuisine from any Turkish influence, so he added French bechamel sauce. This version of Moussaka from The Vegan Taste will provide you with B vitamins, iron, magnesium, potassium, zinc, and more!
Reheating Instructions: Slide into a baking dish and reheat for 10 to 12 minutes at 400F.
“Very good!” – Laura To. from Scottsdale
“I loved the taste. And I know it was full of yummy protein from those lentils. I liked the potatoes at the bottom, good texture and flavor. And every bite with a piece of pistachio was extra special.” – Kelly Co. from Mesa