Moussaka is my favourite Greek dish but I haven't had it since going gluten free and I thought I'd give this alternative a try.
It's made up of three repeated layers: aubergine (delicious but the skin was tricky to cut), lentil filling (nice but couldn't replace the meat flavour for me) and a binding sauce (tasty but not as creamy as the usual recipe.
Overall I enjoyed it but it took a lot of time and effort. I'd like to experiment more with vegan recipes and with gluten free moussaka but not this one.
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