The Greek classic – moussaka is easy to make as a wholesome vegetarian version with a flavorful lentil-tomato sauce and delicious gently roasted eggplant slices. Cooking moussaka is slow food at its best: worth the time and effort, especially when enjoyed together with friends or family!


2 tbsp Foodin Extra Virgin olive oil 

1 onion 

2-3 garlic cloves 

2 tbsp tomato pyre  

2 tsp Foodin BBQ spice 

2 tso Foodin oregano 

2 dl Foodin green lentils, rinsed and drained 

400 g crushed canned tomatoes 

4 dl vegetable broth  

1 bay leaf 

salt to taste 

2 pcs of 200 g eggplants, Foodin Extra Virgin olive oil and salt 

400 g (about 3) large potatoes 


Bechamel sauce 

200 g natural, unsweetened cream cheese 

1 dl Foodin coconut milk 

3 tbsp Foodin nutritional yeast 

Pinch of salt


Chop the onion and garlic cloves. Sautee them in a saucepan in olive oil for a few minutes. Add the tomato pyre, BBQ spice and oregano. Mix in the rinsed and drained green lentils, crushed tomatoes, vegetable broth and bay leaf.  

Let simmer under a lid at a low temperature for about 30 minutes or until the lentils have softened (but still with a bite). Taste and adjust salt if needed. Remove the bay leaf. 

Preheat the oven to 200 C. 

Cut the eggplants into about 1,5 cm thick round slices and place them on parchment paper. Brush with olive oil and salt. Roast the slices in the oven for 5 minutes, rotate and roast a few minutes more until the slices soften a little. 

Slice the potatoes into about 1 cm clices. Cook them in a saucepan for about 5 minutes or until they soften a little. 

In another saucepan, warm up in low-medium heat the cream cheese, coconut milk and nutritional yeast. Taste and add salt to taste. 

Brush the bottom of a baking dish with olive oil. Place the potatoes on the bottom and then a layer of lentil-tomato sauce. Add the eggplant slices, then the lentil-tomato sauce and then the eggplant slices. For the last layer add the rest of the lentil sauce and then the bechamel sauce on top.  

Cook in the oven for 40 minutes. Place parchment paper on top of the baking dish after about 30 minutes so the bechamel sauce doesn’t get too brown.  

Enjoy this tasty vegetarian moussaka straight from the oven when it is soft or let it rest overnight in the refrigerator. This way, it is easier to cut pieces from the moussaka. 

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