Vegetarian Moussaka – Ramadan Special

Moussaka is an ideal choice for this purpose, as it is rich in protein from the lentils (or chickpeas), fiber from the eggplant, and healthy fats from olive oil, making it both filling and nourishing after a day of fasting. The addition of Emperor Akbar Cardamom introduces a layer of warmth and depth to the dish, invoking feelings of comfort and celebration, making it a perfect meal for the Iftar table.

Ingredients:
For the Vegetables:
Eggplants (aubergines) – 3 medium (cut into ½-inch slices)
Potatoes – 2 large (peeled and sliced into ¼-inch slices)
Olive oil – 3 tbsp (for frying)
Salt – to taste
Black pepper – to taste

For the Tomato Sauce:
Olive oil – 2 tbsp
Onion – 1 medium (finely chopped)
Garlic – 4 cloves (minced)
Tomatoes – 4 medium (diced) or 1 can (400g) of crushed tomatoes
Tomato paste – 2 tbsp
Lentils (green or brown) – 1 cup (cooked) or Chickpeas – 1 cup (cooked)
Ground cumin – 1 tsp
Ground cinnamon – ½ tsp
Ground allspice – ½ tsp
Emperor Akbar Cardamom – 2-3 pods (lightly crushed)
Fresh parsley – 2 tbsp (chopped)
Salt – to taste
Black pepper – to taste

For the Béchamel Sauce:
Butter – 3 tbsp
All-purpose flour – 3 tbsp
Milk – 2 cups (dairy or plant-based)
Ground nutmeg – ¼ tsp
Salt – to taste
Black pepper – to taste
Parmesan or vegan cheese – ¼ cup (grated, optional)

Instructions:
1. Prepare the Vegetables: Preheat the oven to 400°F (200°C).
Lay the eggplant slices and potato slices on separate baking sheets. Brush both sides of the slices with olive oil and season with salt and pepper.
Roast the eggplant and potato slices in the oven for 25-30 minutes, flipping halfway through, until golden and tender. Set aside.

2. Prepare the Tomato Sauce: In a large pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the diced tomatoes (or crushed tomatoes), tomato paste, cooked lentils (or chickpeas), cumin, cinnamon, allspice, and the lightly crushed Emperor Akbar Cardamom pods.
Simmer the mixture on low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Add salt and black pepper to taste. Stir in chopped parsley at the end. Remove from heat and set aside.

3. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for 2 minutes to create a roux.
Gradually pour in the milk while whisking to avoid lumps.
Continue whisking until the sauce thickens, about 5-7 minutes.
Season the béchamel sauce with salt, black pepper, and nutmeg. For extra richness, you can stir in the grated Parmesan or vegan cheese. Once thickened, remove from heat.

4. Assemble the Moussaka: In a large baking dish, start by layering the roasted potato slices at the bottom.
Spread half of the tomato sauce mixture evenly over the potatoes.
Add a layer of roasted eggplant slices on top of the tomato sauce.
Spread the remaining tomato sauce mixture over the eggplants, followed by another layer of roasted eggplant slices.
Pour the béchamel sauce evenly over the top, spreading it gently to cover the entire surface.

5. Bake the Moussaka: Preheat the oven to 375°F (190°C).
Bake the assembled moussaka for 30-40 minutes, or until the top is golden and bubbly. Let it cool for 10-15 minutes before serving to allow the layers to set.

6. Serve: Slice and serve the moussaka warm. Garnish with additional fresh parsley, if desired. It pairs wonderfully with a side of fresh bread or a simple green salad.