Lenten Moussaka

Ingredients

• 3 eggplants, sliced
• 3 potatoes, sliced
• 200 g (1 cup) brown lentils, cooked
• 1 onion, 2 garlic cloves
• 400 g (14 oz) crushed tomatoes
• 1 tsp cinnamon
• Béchamel: 100 ml (scant ½ cup) olive oil, 100 g (¾ cup) flour, 800 ml (3⅓ cups) oat milk, nutmeg, salt
• Olive oil for the vegetables

Method

1. Brush the eggplant and potato slices with oil and roast at 200°C (400°F) for 25 minutes.
2. Cook the onion and garlic in oil, add lentils, tomatoes and cinnamon and simmer 15 minutes until thick.
3. For the béchamel, cook the flour in the oil for 2 minutes, whisk in the milk and stir until thick. Season with nutmeg and salt.
4. Layer potatoes, eggplant and lentil sauce in a dish, top with béchamel and bake at 180°C (350°F) for 40 minutes. Rest 20 minutes before cutting.

Tip. Oat milk and olive oil make a béchamel that holds just like the usual one.