Inspiré des saveurs de la Grèce, ce plat commence avec de l'aubergine rôtie et des lentilles riches en protéines. Nous y ajoutons des épices chaleureuses comme la cannelle et la noix de muscade, puis nous mijotons le tout avec des tomates concassées riches en vitamine C et des pommes de terre consistantes. Notre Moussaka est surmontée d'une béchamel végétalienne, à base de noix de cajou crémeuses et d'ail rôti, qui dore à la perfection au four.
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.
