Vegetarian Moussaka

In our page dedicated to Specialties of Greece this week I will present you the vegetarian version of Moussaka.
With this recipe also who does not love the meat can discover the fantastic flavors of  the greek cuisine…  
Let’s go to see the ingredients.

Ingredients:

1 aubergine thinly sliced  
1 tablespoon of olive oil
1 zucchini thinly sliced
2 potatoes sliced
1 onion sliced
1 clove garlic, chopped
1 tablespoon of vinegar
1 can of peeled tomatoes
½ can of drained lentils, keep their juice
Oregano
2 tablespoon of chopped parsley
Salt, black pepper
1 cup of feta cheese crumbled
1 ½ tablespoon of butter
2 tablespoon of flour
1 ¼ cups of milk
Nutmeg
1 egg beaten

Preparation:

Sprinkle the aubergine slices with salt and set aside for 30 minutes,in the mean while preheat the oven at 190 C degrees. Rinse the aubergine and pat dry, cook the potatoes, zucchini and the aubergine in hot oil, for 3-5 minutes for each side.
Sauté onion and garlic and add the vinegar, boil and cook until the liquid is reduced, now add the tomatoes, lentils and the juice from lentils, oregano and parsley.
Add the lid, reduce heat to medium-low, and simmer for 15 minutes.Now take a baking dish and start making the layers of the Moussaka:
1/3 of the aubergine, 1/3 of zucchini, 1/2 of potatoes, 1/2 of onions, and 1/2 feta. Pour the tomato mixture over the vegetables; and repeat layering.
Cook in the oven for 25 minutes.
To make the béchamel sauce stir the butter, flour, and milk together in a small saucepan; boil with low fire whisking constantly until becomes thick and smooth, then add the pepper and the nutmeg. Remove from the heat, cool for 5 minutes, and stir in a beaten egg.
Pour the bechamel on the vegetables and bake for another 25 to 30 minutes.
The chef recommends to add some parmesan when you take it out.
 enjoy!