Romanian gastronomy terminology differs from that of Western Europe. This situation is due to the fact that Romanian developed between the West and the East, during the emergence of current gastronomic terminology (the 17th century) being more influenced by the East. Oriental gastronomy was introduced, mainly, during the Phanariote period.
A prominent place is occupied in this terminology by words borrowed from Turkish. Most of these words have also entered other Balkan languages (Neo-Greek, Bulgarian, Serbian), so it is sometimes difficult to determine whether a Greek word comes from Turkish or another Balkan language.
Musacaua is a traditional Greek/Turkish dish appreciated for its combination of roasted vegetables and rich sauces. In the vegan version, meat is replaced with lentils or other legumes, and the béchamel sauce is adapted without dairy products while preserving the authentic Mediterranean taste.
Ingredients
2 large eggplants, sliced thinly
3 large potatoes, sliced
1 medium zucchini, sliced
Olive oil for frying
For the filling:
250 g red or green lentils, cooked
1 large onion, chopped
2 garlic cloves, crushed
1 medium carrot, grated
2 tablespoons tomato paste
1 teaspoon dried oregano
A pinch of cinnamon
100 ml vegetable broth
Salt and pepper to taste
