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

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.