Nothing sings Mediterranean more than Moussaka. Layered potato and eggplant slices are married with a lentils-browned onion-mushroom mix, and combined with Tahini to emerge from the oven with an envelope of mouthwatering smell.
If you are able to wait the required time after its out of the oven, you'll get a Moussaka to satisfy everyone, vegan and not.
How it's made
For 4 servings (8" round dish)
It all starts with
For the layers
2-3 medium Potatoes (their 1/2" slices should cover the dish twice, in two layers)