We all try to reduce the animal proteins. Traditional recipes are turned into vegetarian versions. Moussaka is one of those famous traditions with a lot of different varieties.
Chop and fry 1onion, 4 garlic cloves, 1 chili, 1 carrot and 2 stems of white celery in a drizzle of olive oil. Add 1 table spoon of harissa and 120 grams of brown lentils and allow to simmer for a few minutes. Add 1 can of tomatoes, 1 table spoon of dried oregano ( thanks to Stefano for the delicious dried oregano from Sicily❤). Allow to simmer until the lentils are al dente, add some water if necessary.
Boil 500 grams of potatoes for 2p in salted water until ready. Drain and crush. Add 50 grams of grated mature cheese ( pecorino for us) and 50 ml of semi skimmed milk. Taste, add pepper and salt.
In the meanwhile, grill 600 grams of sliced and oiled eggplant ( slices of 0.5-1cm) at both sides. Put on kitchen paper to reduce the extra amount of oil.
Preheat the oven at 180°.
Oil an oven dish. Start with a layer of eggplant, continue with the lentil mixture, and repeat. Finish with eggplant, the potatoes and drizzle of olive oil.
Put the dish in the oven at 180° for approximately 30-40 mins. Finish with fresh parsley.