Greek Moussaka!!!???

greek moussaka multip img 0 373e82f2
greek moussaka multip img 0 373e82f2



Greek Moussaka!!!???
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Ingredients:
1 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 carrot, chopped
2 celery stalk, chopped
2 bay leaf
1 1/4 tsp thyme
1/2 tsp cinnamon
1 1/2 cup of cooked green lentils
1 cup crushed tomatoes
1/2 cup vegetable broth
salt & pepper to taste
Eggplant
Mashed potatoes (soy milk, potatoes, vegan butter)
Instructions:
Roast the eggplant, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.
Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the cooked lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.
Cook Potatoes, mash them with butter and milk.
Preheat the oven to 350 degrees. Layer the eggplant, lentils and mashed potatoes in a baking dish and bake for 30-45 minutes. Optionally place on broil for 1 minute to brown the top and serve.
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