Vegan Lentil Moussaka

Peel the potatoes and cook them in a pot with salted water for about 20 minutes or until you can easily insert a fork. Drain the water and let the potatoes cool. At the same time as the potatoes, put the lentils in a second pot with twice the amount of water, bring the water to a boil once, then cover and simmer for about 20 minutes. Only salt the lentils after cooking.

Cut the eggplants into slices about 1 cm thick, spread them on a baking sheet, and salt them. Let the slices rest for 10 minutes, then pat them dry on both sides with kitchen paper. In a large pan, fry the eggplant slices in oil until golden brown on both sides. Then remove the slices from the pan and let them drain on kitchen paper.

Cut the tomatoes into thick slices. Peel and finely dice the onion and garlic cloves. Slice the cooked potatoes.