- 1 1/4 green lentils
- 1 large eggplant, sliced
- 4-5 tbsps oil
- 1 large onion, chopped
- 1 clove garlic, crushed
- 1 large carrot, diced
- 4 sticks celery, finely chopped
- 1-2 tsps mixed herbs
- 1 1/2 cups preserved tomatoes
- 2 tsps shoyu sauce (Japanese soy sauce)
- Black pepper
- 2 medium potatoes, cooked and sliced
- 2 large tomatoes or 1/2 pound of heirloom tomatoes sliced
- 4 tbsps butter
- 4 tbsps brown rice flour
- Scant 2 cups unsweetened almond milk
- 1 large egg separated
- 1/2 cup grated cheddar cheese
- 1 tsp nutmeg
- Cook the lentils in water until soft. Drain and reserve the liquid.
- Fry the eggplant in the oil, drain well and set aside.
- Cook the onion, garlic, carrot, celery in a little of the lentil stock.
- Simmer with the lid on until just tender.
- Add the lentils, mixed herbs and preserved tomatoes. Simmer for 3-4 minutes.
- Season with the shoyu and pepper.
- Place a layer of the lentil mixture in a large casserole dish and cover with half of the eggplant slices.
- Cover the eggplant slices with half of the potato slices and all the tomato.
- Repeat with the remaining lentils, eggplant and potatoes.
- To make the sauce, melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux.
- Add the milk gradually, blending well, so that the sauce is smooth and lump free.
- Return to the heat and stir continually until the sauce thickens.
- Remove the pan form the heat ans cool slightly, Add the egg yolk, stir in the cheese and add the nutmeg.
- Beat the egg white until it is stiff, then carefully fold into the sauce.
- Pour the sauce over the moussaka, covering the dish completely.
- Bake at 350 degrees for about 40 minutes until the top is golden brown and puffy.
Note: The moussaka can be made ahead, assembled without the sauce and frozen. Defrost, add the sauce and cook as noted above.