Inspirado en los sabores de Grecia, este plato comienza con berenjena asada y lentejas ricas en proteínas. Añadimos especias cálidas como canela y nuez moscada, y luego cocinamos a fuego lento con tomates triturados ricos en vitamina C y patatas contundentes. Nuestra Moussaka se cubre con una bechamel vegana, hecha con anacardos cremosos y ajo asado, que se hornea hasta alcanzar un dorado perfecto.
Customer Reviews (4.6 / 5 · 25 reviews)
Richard W.★★★★★
The roasted eggplant soaks up that rich tomato sauce beautifully, and the lentils make it hearty enough that even my husband didn't miss the meat. We split the four servings into two dinners and it held up great as leftovers.
Samuel H.★★★★★
The cinnamon and nutmeg really come through, giving it a warm, home-cooked depth you don't expect from a frozen meal. The lentils and roasted eggplant held up nicely, not mushy at all, and the portion was perfect for our family of four.
Samuel K.★★★★★
It’s not often a frozen family meal feels this thoughtful, but the roasted eggplant and lentils actually hold their texture after heating. The crushed tomato base is rich without being heavy, and four servings is spot-on for our dinner plus lunch leftovers.
