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How to Make Lentil and Eggplant Moussaka - A Step-by-Step Guide

Moussaka is a traditional Greek dish that is loved for its layers of rich, savory flavors. This Lentil and Eggplant Moussaka recipe puts a vegetarian twist on the classic dish, using lentils and eggplant to create a hearty and delicious casserole. The combination of earthy lentils and tender eggplant, layered with a creamy bechamel sauce, creates a dish that is sure to satisfy even the most devout meat-eater.

This recipe is perfect for those looking to incorporate more plant-based mea...

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Ingredients

  • 1 ½ pounds eggplant, cut into 1/4-inch slices
  • 1 pound tomatoes, stems removed
  • 2 tablespoons olive oil
  • 2 medium onions, minced
  • 3 cloves garlic, minced
  • ½ cup beluga lentils
  • 2 tablespoons tomato paste
  • 1 ½ cups vegetable broth
  • 1 ½ pounds zucchini, chopped
  • 1 tablespoon dried savory
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ¾ cup crumbled feta cheese
  • 1 ¼ cups plain Greek yogurt
  • 4 large eggs
  • sea salt and freshly ground black pepper to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • 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.
  • Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
  • Bake in the center of the preheated oven until golden brown, about 25 minutes.

    • Nutrition

    510 cal.

    • Total Fat: 26g
    • Saturated Fat: 10g
    • Cholesterol: 225mg
    • Sodium: 637mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 19g
    • Total Sugars: 19g
    • Protein: 27g
    • Vitamin C: 55mg
    • Calcium: 292mg
    • Iron: 6mg
    • Potassium: 1616mg

    Categories

    Vegetarian recipes
    Greek recipes
    Casserole recipes
    Mediterranean recipes
    Comfort food recipes