Name: Lentil and Eggplant Moussaka
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Eggplant, cut into 1/4-inch slices - 1 ½ pounds; Tomatoes, stems removed - 1 pound; Olive oil - 2 tablespoons; Onions, minced - 2 medium; Garlic, minced - 3 cloves; Beluga lentils - ½ cup; Tomato paste - 2 tablespoons; Vegetable broth - 1 ½ cups; Zucchini, chopped - 1 ½ pounds; Dried savory - 1 tablespoon; Ground cinnamon - 1 teaspoon; Ground cumin - 1 teaspoon; Crumbled feta cheese - ¾ cup; Plain Greek yogurt - 1 ¼ cups; Eggs - 4 large; Sea salt and freshly ground black pepper to taste - 4 large

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Lentil and Eggplant Moussaka

1. Eggplant, cut into 1/4-inch slices - 1 ½ pounds

2. Tomatoes, stems removed - 1 pound

3. Olive oil - 2 tablespoons

4. Onions, minced - 2 medium

5. Garlic, minced - 3 cloves

6. Beluga lentils - ½ cup

7. Tomato paste - 2 tablespoons

8. Vegetable broth - 1 ½ cups

9. Zucchini, chopped - 1 ½ pounds

10. Dried savory - 1 tablespoon

11. Ground cinnamon - 1 teaspoon

12. Ground cumin - 1 teaspoon

13. Crumbled feta cheese - ¾ cup

14. Plain Greek yogurt - 1 ¼ cups

15. Eggs - 4 large

16. Sea salt and freshly ground black pepper to taste - 4 large

How to cook deliciously - Lentil and Eggplant Moussaka

1. Stage

Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.

2. Stage

Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.

3. Stage

Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.

4. Stage

Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.

5. Stage

Preheat the oven to 425 degrees F (220 degrees C).

6. Stage

Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.

7. Stage

Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.

8. Stage

Bake in the center of the preheated oven until golden brown, about 25 minutes.