Vegetable Moussaka

We are on the fifth dish for the night, and we are finally getting to the good stuff. I had not heard of this dish before, but it sounded great and I was later told by MANTIGERBEARWOMAN that it is a a Greek/Arab dish that tends to include ground meat. Of course that was out of the question, but the dish was great.

The dish was composed a layered mixture of a sauce made of lentils and tomato sauce with additional vegetables added (onions, peppers) and slices of eggplant. It was then covered with a creamy mixture of milk, cornstarch, and butter and topped with some Parmesan cheese. Finally I baked it in the oven for about forty five minutes.

The hardest part of this recipe was frying the eggplant slices as recommended because it soaks up oil and takes a long time. I decided to bake them. I bet the difference was not that noticeable and it saved time and was more healthy.

The taste was really nice. I think if I used fresh tomatoes it may have been even better, but the cream sauce was a great compliment to the heavy vegetable flavors. To the right should be a picture of the plated meal, which like most of my dishes looks like a pile of red stuff.