This vegan moussaka recipe was a work in progress for weeks until we got the perfected method just right! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel.
Flavor is abundant here despite the 10 simple ingredients required. Let us show you how it’s done!
Origins of Moussaka
Moussaka is a popular dish in Greece and beyond. It’s typically made with layers of ground meat, eggplant, and a bechamel sauce. But other variations of the dish with different ingredients also exist and vary by region.
The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s.
Our version is not traditional but is our plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. You can learn more about the history of moussaka and find a traditional recipe here.
Vegan Moussaka
This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce.
Before roasting the eggplant, we sprinkle it generously with salt and allow it to sit in a colander or bowl. This helps draw out the moisture so that once roasted, it’s perfectly fork tender with sweet, caramelized edges.
The filling starts with sautéing onion and garlic. Next come the lentils and tomatoes, which are simmered with salt, pepper, oregano, and optional nutmeg.
But the star of the show is the roasted garlic bechamel. Roasting garlic turns it from sharp and pungent to mild and sweet. When blended with cashews, olive oil, salt, nutritional yeast, and water, it becomes a creamy, knock-out sauce.
With the three layers ready, it’s time to assemble. The lentil tomato filling goes between slices of roasted eggplant, then everything’s topped with the bechamel. Once baked, the top becomes golden and slightly caramelized. Swoon!
We hope you LOVE this vegan moussaka! It’s:
Savory
Tomatoey
Cheesy
Comforting
Subtly spiced
& SO delicious!
It’s a hearty entrée perfect for meal prep or impressing dinner guests. It would pair especially well with our Grain-Free Tabbouleh Salad, 5-Minute Green Salad, and/or your favorite roasted vegetables (like Brussels sprouts, butternut squash, carrots, or potatoes).
More Delicious Eggplant Recipes
- Moroccan Lentil-Stuffed Eggplant
- Eggplant Lasagna Roll-Ups
- Crispy Gluten-Free Eggplant Parmesan
- Moroccan-Spiced Eggplant and Tomato Stew
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Moussaka
Ingredients
ROASTED GARLIC (for bechamel)
- 1 head garlic, average size
- 1 tsp olive oil
EGGPLANT
- 2 small to medium eggplant
- ~2 Tbsp salt (for sweating the eggplant)
- 2 Tbsp olive oil (if oil-free, omit)
BECHAMEL
- 1 cup raw cashews, soaked
- 2 Tbsp olive oil
- 1 Tbsp nutritional yeast, plus more to taste
- 1/4 tsp sea salt, plus more to taste
- 3/4 cup water
- 1/8 tsp nutmeg (optional)
FILLING
- 1 Tbsp oil (if oil-free, sub twice the amount in water or vegetable broth)
- 1 cup white or yellow onion, chopped
- 3 cloves garlic, minced
- 1 (15-oz) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked)
- 1 (15-oz) can crushed tomatoes
- 1/4 tsp each sea salt + pepper, plus more to taste
- 1 tsp dried oregano (or 2 tsp fresh)
- 1/8 tsp nutmeg (optional)
Instructions
- Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
- ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
- EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
- Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.
- BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
- Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
- LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized — ~5 minutes. Stir occasionally.
- Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
- Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
- ASSEMBLY: To an 8×8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.
- Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
- Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
Abby Z says
I made this tonight and it’s a lovely dish. Eggplant slices massaged with minimal oil, salt and grilled in a pan on stovetop just until tender. No lentils on hand so used a combination of white beans lightly mashed with a fork and tvp. Roasted whole cloves of garlic on a tray in oven for 10 minutes. Then assembled and baked according to directions. Lots of flavor, a real treat. Thank you for another wonderful recipe!
We’re so glad you enjoyed it, Abby! Love your creative modifications too. Thanks so much for sharing!
Joanne says
So good! This was really flavoursome and easy to make. I roasted the garlic a couple of days ahead, cooked the lentils that morning and it came together easily.
My eggplant was a bit small so I created a layer from sliced potato (microwaved till tender) and some homegrown silverbeet (chard), which I highly recommend!
I wasn’t super keen on the flavour of the bechamel, so I added some plant yoghurt, 1T flour and an egg yolk to increase the volume and thickness while tempering the nooch taste and it worked really well.
Thank you for another fabulous recipe MB!
Thanks so much for sharing, Joanne!
Michelle Ryan says
I made this yesterday and it was completely delicious! My husband and I bothed loved it. The texture and flavor are spot on.
Amazing! Thanks for sharing, Michelle!
Joanne says
Hmm, seems I halved everything for my bechamel except the nooch, that’s probably why it was so strong… Changing my star rating!
How do you get yours so thick and fluffy though – is it from using a nutribullet?
Yeah, blending really well!
Emily R says
This is SOOOO tasty. But it was extremely time-consuming. The 2 hour recipe time is no-joke. I wish it didn’t take so long because I loved it so much. I might make again but just cube the eggplant and sauté it in the same pan as the lentils. Because you can’t really taste or see distinctive layers once it’s all cooked. Definitely recommend but not if you’re on a time crunch.
We’re so glad you enjoyed it, Emily. It is a more time consuming one, but hopefully worth it =) We’d love to know if your shortcut works out!
Ginny says
I’m not sure if I missed it, but I couldn’t find the oven temperature for roasting the eggplant. I kept the oven at 400 after roasting the garlic, but the parchment paper started to burn and some of the eggplant got pretty dark and crispy.
Hi Ginny, 400 F is the correct temperature for all of it. Is it possible your eggplant slices were thinner than the photos?
Emily R says
Same! I think temp or time should be adjusted on recipe because my eggplant really shriveled up.
Thanks for the feedback, Emily!
Jen Maniaci says
Holy crap, this was delicious. I have made a ton of your recipes (they are all good!) but this was one of my favorites. The bechamel was so creamy and delicious. I saved the recipe to make again in the future. Thank you for all you do, from a fellow plant-based dietitian. :)
We’re so glad you enjoyed it, Jen! Thanks so much for your kind words and lovely review! xo
Ginny says
Hmmm. Maybe. Believe it or not, I actually pulled out a ruler to make sure I knew what 1/4 inch looks like! :^)
At any rate my husband and I loved it! It was even better on day two!!
Thanks for letting us know, Ginny! We’ll take another look!
Esther says
I made this last night & loved it! The only changes I made from the recipe were to use unsweetened cashew milk instead of water in the bechamel (mostly because I had some that I needed to use, but also to try and make it a little creamier) and to add a little cinnamon (based on another review). It turned out great! I don’t typically love eggplant, but it basically melted into the rest of the ingredients and was so yummy. Will definitely make it again ◡̈ Thanks for the great recipe!
We’re so glad you enjoyed it, Esther! Thanks so much for the lovely review and for sharing your modifications!
Jennie says
Thank you for this wonderful recipe! My daughter is vegan, and for her 24th birthday she asked for a dinner that includes eggplant. I love to make moussaka, but have never made a vegan version before. I made my usual sauce and made hers in a separate pan, added lentils instead of meat to hers (waht a great idea!) and made this lucious bechamel to top it. It was a hit! Thank you so much for the great inspiration!
Amazing! Happy birthday to your daughter!! So glad you enjoyed.
Vicky says
Great dish! Made me so happy to see this on here! I grew up eating an eggplant dish my mom made kinda similar, with ground beef and marinara and tons of chesse. I would crave it now and then but didn’t know how to attempt a healthy vegan version of it. This satisfied my craving! Loved how the cashew sauce baked on top, great texture. Thanks for all your amazing recipes!
Yay! We’re so glad it satisfied the craving! Thanks so much for sharing!
Hali says
Absolutely delicious! I followed the recipe as written + a tbsp of balsamic vinegar in the crushed tomatoes. Always looking for cruelty free recipes that go over well with my omnivore house & this was a big hit! Thank you!
We’re so glad everyone enjoyed it! Thanks so much for sharing! xo
Jim Gramprie says
Such delicious flavors!! We haven’t had this since we decided to eat vegan. Although it’s a memory older than a decade this fabulous dish awakened those memories.
Rather than lentils we used a pound of Beyond Beef. With this replacement it had the chewiness I recall.
For our palate nutmeg was a definite plus.
Thank you Dana❗️
We’re so glad you enjoyed it, Jim! Thanks so much for sharing!
Amber Rose Reed says
Hello
this looks delicious although, I am highly sensitive to canned tomatoes. What can I substitute for canned tomatoes?
Thank you.
Hi Amber, you could try fresh!
Kath says
Delicious! I could have eaten the lentil mixture by itself too. The only thing I would do differently next time is wash the salt off the eggplant with more care – I could still taste the salt in the dish but otherwise – perfection!
We’re so glad you enjoyed it, Kath! Thanks so much for the lovely review! xo
Amanda says
This recipe is so terrific. A lot of prep, so definitely better as a weekend activity, but it made two evenings of meals for my partner and I (we had roasted veg on the side). It’s like a fancy lasagna, but doesn’t taste too rich or heavy. I’ve never had any kind of authentic moussaka but I would happily make this again.
We’re so glad you enjoyed it, Amanda! Thanks for sharing!
Jenn Parker says
This was divine! I added Aleppo chili and sumac to the mix and slices of tomatoes. Everyone loved it.
We’re so glad everyone enjoyed it, Jenn! Love your additions too. Thanks so much for sharing!
Dina Anestopoulos says
Dana, I am so impressed with the flavor of this moussaka. It tastes so much like the real thing!!! AMAZING! You got this so right. I am Greek and from what I can remember from eating authentic Moussaka as a child
this tasted infinitely better and is not heavy.
I really appreciate all your hard work and thoughtful, delicious recipes.
thanks!
Dina
Aw, yay! We’re so glad you enjoy it, Dina. Thanks so much for the lovely review! xo
Simone R says
Made this for lunch yesterday and absolutely loved it. Easy to make and so tasty. The bechamel sauce took it to the next level! Froze the left overs for quick dinner options to reheat when cooking ther dishes for the rest of the family Definitely a keeper. Thank you.
Yay! We’re so glad you enjoyed it, Simone. Thanks so much for the lovely review! xo
Eva Heller says
This was one of the best things I’ve ever made!! Followed the recipe pretty closely, only sub was I used dried mixed lentils, added as stated in recipe and added water to cook for 15 minutes. Cooked them al dente so they added a nice texture to the dish. Thank you so much for this…I’m in love!!!
Aw, we’re so glad to hear it, Eva! Thanks so much for the lovely review! xo
Kelly says
OMG…thank you so much. This dish is a 10 out of 10. It turned out perfect and the buchamel sauce so amazing. Keep doing what you’re doing because you are getting amazing results! Thank you so much!
Amazing! Thanks for sharing, Kelly!!
Susy Tucker says
I made this and it was unbelievably delicious! The vegan bechamel sauce was so good I’m going to use it on everything now! I took some leftovers to my Lebanese mom who thinks eating vegan is “unnatural” and she loved it and can’t wait to make it for herself. I didn’t change a thing from the recipe- you spent all that time perfecting it and it was perfect. I was disappointed to learn I was out of nutmeg so looking forward to making it even better next time with nutmeg.
Amazing! Thanks for sharing, Susy!!
Emily says
Very delicious! My husband loved the bechamel sauce. He said he could eat it plain with a spoon!
Yay!! We love it, too!!
NB says
This recipe was lovely. It def takes some time to prepare, I think next time I might prepare the lentil stuffing and bechamel ahead of time. It was so good we had more than 1 serving!
Amazing! Thanks for sharing. So glad you enjoyed it!
Mary-lu Spinney says
Hi there. The recipe looks Devine. Can’t wait to make it. From the picture it looks like you have added chick peas yet it’s not in the ingredient list. Was it missed?
Thanks for all your great recipes!
Hi Mary-lu, no, this one doesn’t contain any chickpeas. In which photo are you seeing chickpeas?
missi weinhart says
U N B E L I E V A B L E !!
I could eat this every night for the rest of my life. The topping tasted like it had egg in it- soufflé like. So delicious and a gorgeous presentation too. I didn’t make any changes to this brilliant recipe and I can’t wait to make it again.
Hahaha YESSSSSSS, us too! Thanks for sharing, Missi!!
Wendy Pedersen says
I made this today for my boyfriend and his Greek mother. Really delicious!!! I left out the oil on all steps and nobody missed it! Will go into my rotation! Thanks!
So amazing! Thanks for sharing, Wendy!
Beth Ann says
Made and ate this this tonight and it is absolutely melt in your mouth delicious !😋 Prepping the eggplant with salt definitely helps give a velvety texture and mellowness. The roasted garlic in the bechamel makes it pop.
I’d suggest planning for another half hour for prep time, but ABSOLUTELY worth it!
Whoop! Yes, roasting the garlic is KEY!
Jacqueline says
I’m going to make this for dinner tonight. I’m going to use lasagna noodles instead of the eggplant. I’m hoping that it works out!
Let us know how it goes!!
Alex says
I haven’t gotten a chance to try the recipe yet, but my mother-in-law is Greek and they cook all of their tomato sauces with a cinnamon stick inside. Cinnamon in tomato sauce is extremely common in all of Greece. I personally am not a huge fan of cinnamon in my savory dishes, but for those who are they should totally give it a try for a more authentic flavor!
Yes, we tried that, too but whittled it down to the essential spices. But a dash is quite nice!
Helen says
I made this tonight and it was delicious. My husband loved it!
Thanks for sharing, Helen!
Janet Paula says
What are the temperatures for roasting garlic, roasting eggplant, for bakingthe Easy Vegan Moussaka, etc.
Thanks.
Hi Janet, All are 400 degrees F (204 C).
Wendy Pedersen says
I’m making this for my Greek mother in law but am wondering if I can leave out oil in the bechamel. I’m trying to go oil free!
That should work!
Morgan says
So excited to make this recipe! Just wondering, is there a preference for a specific type/color of lentils to use? Thanks!
Brown or green would be best!
Leah says
Can this be made with red lentils (not from a can)?
It might be OK, but the filling will be more mushy. You’d need to cook the red lentils in broth and/or water before preparing the filling.
Jodi says
This looks amazing! Can’t wait to try this, however, having a severe and deadly nut allergy, what would be your substitution for the cashews?
Hi Jodi, perhaps 3 parts soaked sunflower seeds, 1 part hemp seeds? Let us know if you try it!
Andrea says
Any way to substitute nutritional yeast? Perhaps Parmesan cheese if not vegan? Thanks!
That should work!
Renata says
Equal amounts chickpea flour + paprika does the trick to sub nutritional yeast!
Sheila says
So excited to see Vegan Moussaka on the blog! Had to make it tonight!
Delicious! Loved Every bite. Had trouble stopping at 1 portion. Alas, tomorrow is another day! Thank you so much for all your wonderful recipes! I might try adding potato slices, roasted first, like the eggplant in this recipe. Otherwise, simple and yummy! Needed the full 2 hours but not attended the whole time. Will make again! The Béchamel is so
Delicious and easy! Will be great in other recipes! Thanks again!
We’re so glad you enjoyed it, Sheila! Thanks so much for the lovely review! xo
KitKat says
I made this today to test run for a birthday dinner next weekend and it was a huge hit! I did make a few changes to lower the FODMAPs. I didn’t think it was overly time intensive. Easy to do a step and then something else until time for next step so even though it’s 2 hour total it didn’t feel like an all day cooking endeavor. And again, everyone loved it. That in itself makes it a keeper for me. I’m definitely going to make again! Thanks for the perfect timely recipe!! I love your site and recommend to others often☺️
We’re so glad everyone enjoyed it! Thanks so much for the lovely review! xo
Liz says
I would love to make this as it looks amazing, but lentils really upset my digestive system … would it be possible to substitute some type of beans e.g,. Black beans, white northern beans, chickpeas etc? Thanks so much!
Hi Liz, we think it would still be delicious. We’d suggest white beans or pinto beans. Let us know if you try it!
Cheryl says
Hi There! I usually peel eggplant before cooking it. Do you think there will be an issue if I do for this recipe? Also, what is the equivalent of dried lentils instead of using canned?
Thanks!!
That should be fine! 1 can yields ~1 1/2 cups cooked. So ~1/2-3/4 cups dry. Hope that helps!
Maria says
Hi Dana,
This looks delicious and I will try making it soon.
Is it really necessary to salt the eggplant though? This article says it’s not needed:
https://www.latimes.com/food/dailydish/la-dd-eggplant-salting-20150825-story.html
Thanks for all the wonderful recipes!
Maria
Hi Maria, It’s not essential. But we do find it yields a better texture and flavor.
Stacia says
This is a little time consuming for a weeknight meal. Can it be assembled the night before and baked the following day?
We think it might get soggy, but let us know if you try it! Another idea would be to prepare the components separately and then assemble and bake the following day.
Karyn Quackenbush says
So excited to try this!! Quick question… I can’t find canned lentils in my area for some reason. But I do have dried lentils. Any suggestions???
Thank you so much!!
Karyn
You can cook dry green or brown lentils in vegetable broth and/or water. 1 can yields ~1 1/2 cups cooked lentils. So you’ll need ~1/2-3/4 cup dry lentils. Hope that helps!
mark says
What do you suggest for canned lentils ?
You can cook dry green or brown lentils in vegetable broth and/or water. 1 can yields ~1 1/2 cups cooked lentils. So you’ll need ~1/2-3/4 cup dry lentils. Hope that helps!
Gabby says
do you use cooked lentils or not?
We used canned lentils which are pre-cooked. If making from dry lentils, you’ll need to cook them first.
Liz says
Thank you for your lentil substitute suggestions! Def. going to make and will let you know!
I do have one more question: As a Nutritionist who counsels and helps clients on how to convert to a plant-based diet, using both my recipes and theirs, I am often asked for the nutritional analysis … Of course I know how to do it item by item , but it is SO time consuming, as I like to do Pro, Fat, Carbs, Cals, Sodium and more. Would you be willing to share which programme, resource, or whatever you use for your excellent nutritional breakdowns? (Which are HUGELY appreciated by the way as so few bloggers offer this service) . At almost 77 I can assure you I have NO interest in starting a blog or even an Instagram page !! I just do this to help anyone who needs it. My college education was at SAIT (Southern Alberta Institute of Technology) where I took a 2 year programme in Dietary Technology, graduating in 1977. I became a Personal Counsellor for Weight Loss in a business I started called Dial-A-Diet. I also owned a gourmet party catering service for 4 years. I’m passionate about the plant- based, whole food way of life, and happy to share my decades of culinary adventures with anyone! I’ve been plant-based for almost 4 years, and was a lacto-ovo vegetarian for several years before that. Thank you – your blog is incredible Dana, and you work SO hard.. I am a HUGE fan! Warmest wishes, Liz, Victoria, BC Canada 🥰
Hi Liz, How lovely! We prefer using Cronometer.
Kai says
Have you experimented with nuts other than cashews like walnuts, pecans, or macademia? Or even pili nuts?
Hi Kai, perhaps macadamia nuts or 3 parts soaked sunflower seeds, 1 part hemp seeds? Let us know if you try it!
Justin says
Can I use dried green lentils instead of canned? Thank you, this looks great and I cannot wait to try making it!
Yes! You’ll just need to cook them first.
Maria says
This looks amazing, however I’m allergic to cashews! Is there another alternative that can be used (ie almonds)?
Hi Maria, almonds won’t get quite creamy enough. Perhaps macadamia nuts or 3 parts soaked sunflower seeds, 1 part hemp seeds? Let us know if you do some experimenting!
Mary says
Hi, at what oven temp do you roast the eggplant? I’m thinking that if it’s 400, I can do the garlic and eggplant together.
400 degrees F (204 C). If you have enough racks in your oven that might be okay. Let us know if you try it!
Rachael says
I’m so excited to try this, it looks delicious!
Quick question: if I omit the nutritional yeast will that mess with the texture or is it just added for a cheesy flavor?
Thank you for sharing this! I love your recipes!
Hi Rachael, thanks so much! It won’t be quite as “cheesy” but should still taste good. Let us know how it goes!
Lani Strom says
I just love your recipes and am dying to make this. However, for the béchamel sauce I don’t use oil or nuts. Is there any possible substitutions?
Hi Lani, thanks so much! The eggplant really benefits from oil. For the cashews, perhaps 3 parts soaked sunflower seeds, 1 part hemp seeds? Let us know if you try it.
Monica Sardina says
We love your recipes, and can’t wait to try this one! My daughter, however, is not a fan of lentils. What are your thoughts about subbing beans?
Hi Monica, we think it would still be delicious. Perhaps white beans or pinto beans? Let us know if you try it!
Deborah Redman says
This recipe looks so yummy. Is there any substitute for nutritional yeast (allergy) ?
Hi Deborah, you could try leaving it out and then taste test and if it needs a little something extra, add a squeeze of lemon to the sauce before baking. Let us know if you try it!
galina says
can i use regular lentils? I don’t like canned
Absolutely! You’ll just need to cook them first.
Rebecca says
My housemate is allergic to eggplant, would you recommend an alternative? I would love to make this for my household.
Hi Rebecca, perhaps you could try zucchini, prepared similar to this recipe. Let us know if you try it!
Sibyl says
Thank you for posting this!! After I saw your bechamel I was hoping this wasn’t too far behind. My partner doesn’t like eggplant really – I could get away with making this with eggplant for him but wondering if there is any feasibility substitute at all? (i think literally every other veg is on the table here).
Hi Sibyl, perhaps you could try zucchini, prepared similar to this recipe. Let us know if you try it!
Nina says
Hi, Greetings from UK in Lockdown 3 ☹️ Thanks for the fabulous recipe nd video 👏👏👏 I am going to make this at the weekend. There will be leftovers as I am making for 2 people. How do you recommend to
re heat? Thanks again…
Oven or microwave!
Deborah says
Hi Dana,
Recipe looks yummy. What would you use as a substitute for nutritional yeast ?
Hi Deborah, you could omit it and then taste the sauce to see if it needs anything. A little squeeze of lemon can be nice.
Deborah says
Thanks, Dana, I’ll do just that.
Meaghan says
Any recommendations for an eggplant replacement? My husband is allergic but the rest looks amazing!
Hi Meaghan, perhaps you could try zucchini, prepared similar to this recipe. Let us know if you try it!