Red lentil and eggplant moussaka | Recipe | Kitchen Stories

Ingredients

• 2 eggplants
• 1 red onion
• 2 cloves garlic
• 0.33 oz oregano
• 21.5 lbs potatoes (cooked)
• 1 tbsp tomato paste
• 7 oz red lentils
• 14.33 oz canned crushed tomatoes
• 1.5 oz plant-based butter
• 0.5 cup flour
• 20.33 fl oz almond milk
• 1 pinch ground nutmeg
• olive oil (for greasing)
• salt
• pepper