Ingredients:

  • 3 large aubergines (about 1.2 kg / 2.6 lbs total)
  • 1 tablespoon coarse sea salt (for drawing out moisture)
  • 3 tablespoons olive oil (for frying/baking)
  • 2 tablespoons olive oil (for ragu)
  • 1 large brown onion, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 250g mixed mushrooms (cremini, button), finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup (200g) brown or green lentils, rinsed
  • 1 (400g) can crushed tomatoes
  • 1 cup vegetable broth (low sodium)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons (85g) unsalted butter (for béchamel)
  • 1/3 cup (40g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed slightly
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Dijon mustard
  • 1 large egg yolk, lightly beaten
  • 1 cup (100g) grated Kefalotyri or Parmesan cheese (plus 2 tbsp for sprinkling)

Instructions:

  1. Slice aubergines lengthwise into 1/4-inch (6mm) thick rounds. Layer in a colander, sprinkling generously with salt between layers. Let sit for 30 minutes; pat completely dry with kitchen paper.
  2. Brush the dried aubergine slices lightly with olive oil. Either pan-fry in batches until golden or roast at 400°F (200°C) until tender and slightly browned. Set aside.
  3. Build the Ragu Base: In a large, heavy-bottomed saucepan, heat 2 tablespoons of olive oil. Sauté diced onion, carrot, and celery until softened (about 8 minutes). Add chopped mushrooms and cook until moisture evaporates and they brown slightly.
  4. Bloom Spices & Garlic: Add minced garlic, oregano, cinnamon, and allspice. Cook for 1 minute until fragrant. Stir in tomato paste.
  5. Simmer the Ragu: Add rinsed lentils, crushed tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat, cover partially, and simmer gently for 40–50 minutes, or until lentils are tender and the mixture is thick. Remove bay leaf and adjust seasoning.
  6. Make the Béchamel: In a separate medium saucepan, melt the butter over medium heat. Whisk in flour to form a smooth roux and cook for 2 minutes. Gradually whisk in the warm milk until the sauce thickens enough to coat the back of a spoon.
  7. Finish the Béchamel: Remove from heat. Whisk in nutmeg, Dijon mustard (if using), salt, pepper, and the 1 cup of grated cheese. Temper the egg yolk by slowly whisking in a spoonful of hot béchamel, then pour the yolk mixture back into the main sauce, whisking constantly.
  8. Assemble the Moussaka: Preheat oven to 375°F (190°C). Arrange a layer of aubergine slices overlapping slightly in a greased 9x13 inch baking dish. Spread half the lentil ragu evenly over the aubergine. Add another layer of aubergine, top with the remaining ragu. Finish with a final layer of aubergine.
  9. Top and Bake: Gently pour the béchamel evenly over the top layer, ensuring it seals the edges. Sprinkle with the reserved 2 tablespoons of cheese.
  10. Bake and Rest: Bake for 35–45 minutes until the topping is golden brown and bubbling deeply. Let the moussaka rest for at least 30 minutes before slicing and serving.