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Vegetarian Moussaka with Eggplant

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Vegetarian Moussaka is a Greek classic full of flavor and textures. Diverse ingredients marry to create an unforgettable experience. So delicious!

Vegetarian Moussaka w Eggplant Main
Chief Desirist Dr Hanna

Vegetarian Lentil - Eggplant Moussaka

Vegetarian Moussaka is a healthier version of the Greek classic, full of flavor and textures. Diverse ingredients marry to create an unforgettable experience. So delicious!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Mains
Cuisine: Mediterranean
Calories: 344
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb eggplant with skin, sliced
  • 3 TBSP olive oil divided
  • 5.3 oz red lentils*
  • 1 tsp Vegeta divided
  • 2 ½ - 3 cups water divided
  • ½ cup onion diced
  • 1 red pepper diced
  • 2 garlics minced
  • 28 oz can diced tomatoes
  • 5 TBSP tomato puree
  • ½ tsp dry thyme
  • ½ tsp allspice ground
  • Topping:
  • 4.4 oz low-fat cheese Mozzarella or Cheddar
  • 4.4 oz Greek yogurt low-fat
  • 3 eggs
  • ¼ tsp thyme
  • ¼ tsp allspice ground
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1.8 oz parmesan low-fat, grated

Equipment

  • 9x13-inch Baking Pan
  • Aluminum Foil
  • pepper grinder
  • 4-Qt Dutch oven
  • Garlic press
  • box grater

Method
 

  1. Line a large baking pan with aluminum foil.
  2. Slice the eggplant 1 cm (small finger) thickness. Brush each side of the slices with 2 TBSP olive oil, sprinkle with salt and ground pepper. Bake them till slightly brown on 400 F for 20-25 min. Quarter them and set aside on a plate.
  3. In a small pot rinse and cook the red lentil* with ½ tsp Vegeta, 1 ¼ cups water for 7 minutes.
  4. In a 4-Quart Dutch oven over medium heat, sauté the diced onions in 1 tsp oil for 3 minutes, then the diced pepper. Sauté for 2 more minutes. Add minced garlic, and sauté for 30 sec.
  5. Add tomatoes, tomato puree, about 1½ cup water, ½ tsp Vegeta, ½ tsp thyme and allspice each. Cook the mix for 5 minutes, then add to the tomato mix the quartered eggplants and the lentils.
  6. Simmer all for 7 minutes more, mixing well. If needed, add water, so it is bit runny all the time.
  7. To make the topping: In a medium bowl mix together grated cheese, yoghurt and eggs. Add spices, mix.
  8. Pour the topping over the eggplant mix into the Dutch oven.
  9. Bake for 20 min at 350 F, then sprinkle grated Parmesan on top. Bake further 10 minutes until top gets a bit of color.
  10. Let it cool for 10 min and serve. Can be refrigerated or frozen.

Notes

  • You can use any green or brown lentils, but the require 1 cup more water, and 20 minutes longer cooking.
  • You can also choose frying the eggplant slices both sides in a skillet over medium heat, till browned.

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