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Vegetarian Moussaka with Lentils

Vegetarian Moussaka with Lentils reads umami 6.6, richness 5.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Greek main, about 2 hr 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 4.2 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.9 · Salinity 4.6 · Allium 4.3 · Sweetness 4.1 · Earthy 3.9 · Nutty 2.6 · Funk & Ferment 2.2 · Bitterness 2.0 · Warm Spice 2.0 · Fruity 1.9 · Sourness 1.9 · Herbaceous 1.3 · Floral 1.0

What's in it (16)

• eggplants — 907 g
• olive oil — 82 g
• salt — 7 g
• yellow onion — 110 g
• garlic — 12 g
• dried lentils — 237 g
• tomatoes — 794 g
• tomato paste — 30 g
• cinnamon — 5 g
• dried leaf oregano — 1 g
• unsalted butter — 54 g
• all-purpose flour — 30 g
• regular milk — 710 g
• eggs — 200 g
• parmesan cheese — 114 g
• nutmeg — 1 g

Time & effort: about 2 hr 27 min (2 hr 12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 146.4 kcal, 11.9 g protein, 3.4 g fat, 20.2 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425°F. Arrange the eggplant rounds on two rimmed baking sheets, sprinkle both sides with 1 tsp of the salt, and let stand 20 minutes to draw out excess moisture; pat dry, brush both sides with 4 tablespoons of the olive oil, and roast until deeply golden and tender when pierced with a fork, 25-30 minutes, flipping once halfway through. Set aside and leave the oven on.
2. While the eggplant roasts, bring 3 cups water and the lentils to a boil in a medium saucepan, then reduce to a simmer and cook, uncovered, until just tender but not mushy, 18-20 minutes. Drain and set aside.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat and cook the onion, stirring occasionally, until softened and translucent, 5-6 minutes.
4. Add the garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, and the remaining 1/2 teaspoon salt, then fold in the cooked lentils and simmer, stirring occasionally, until thickened into a hearty ragu, 12-15 minutes.
5. Meanwhile, melt the butter in a saucepan over medium heat, whisk in the flour, and cook, whisking constantly, until pale golden and fragrant, about 2 minutes. Gradually whisk in the warm milk and cook, whisking, until thickened enough to coat the back of a spoon, 6-8 minutes.
6. Remove the béchamel from the heat and whisk in the nutmeg and 1/2 cup of the parmesan until melted. Temper the beaten eggs by whisking in a few tablespoons of the hot béchamel, then stir the egg mixture back into the pan.
7. In a 9x13-inch baking dish, layer half the roasted eggplant, spread the lentil ragu evenly on top, then cover with the remaining eggplant. Pour the béchamel evenly over the top and sprinkle with the remaining 1/2 cup parmesan.
8. Reduce the oven temperature to 375°F, then bake until the top is deeply golden and set with no jiggle at the center, 35-40 minutes. Let rest 15 minutes before slicing and serving.

Dishes with a similar flavor shape

• Beef Moussaka with Eggplant — Greek
• Three-Cheese Vegetable Lasagna — Italian-American
• Baked Ziti with Roasted Vegetables — Italian-American
• Turkey Tetrazzini with Mushrooms and Parmesan — American
• Minestrone with Parmesan Rind — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.