Lentil moussaka 🍆.

First wash and cut the eggplants into thin strips. Salt them and let them rest for about 15 minutes to release the bitterness.

Meanwhile, fry half an onion, a clove of garlic and a piece of leek with EVOO. Add a little salt and when they are a little browned, add the carrot.

Cook for about 7 minutes and add the mushrooms and half a zucchini.

Add four spoonfuls of tomato, oregano, cumin, salt and black pepper. When the tomato has been consumed a little, add the well washed lentils. Mix and set aside.

Dry the eggplants and grill them.

Assemble as if it were a lasagna, putting tomato on the base so that it does not stick, eggplant slices and the filling. Finish with bechamel sauce and mozzarella cheese to gratinate.

For the homemade béchamel sauce, we need whole milk (500 ml), two tablespoons of butter, 30 gr of flour, salt, pepper and nutmeg. Melt the butter, mix it with the flour and then with the milk. Spice it up and wait for it to thicken. With these quantities it is rather liquid.

Let's eat! A medium moussaka for three or four people.