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Lentil and Eggplant Moussaka
Lentil and Eggplant Moussaka
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Vegetarian moussaka with spiced lentils, tomatoes, eggplant layers, topped with yogurt and feta cheese.
Ingredients:
  • 1.5 pounds eggplant, cut into 1/4-inch slices
  • 1 pound tomatoes, stems removed
  • 2 tablespoons olive oil
  • 2 medium onions, minced
  • 0.5 cup beluga lentils
  • 2 tablespoons tomato paste
  • 1.5 cups vegetable broth
  • 1.5 pounds zucchini, chopped
  • 1 tablespoon dried savory
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 0.75 cup crumbled feta cheese
  • 1.25 cups plain Greek yogurt
  • 4 large eggs
  • sea salt and freshly ground black pepper to taste
Instructions:
  • 1. Boil a large pot of salted water. Quickly blanch eggplant slices for 1 minute. Rinse with cold water and drain on paper towels.
  • Briefly blanch the tomatoes in boiling water for 1 minute, then shock in cold water and peel. Quarter the tomatoes, discard the cores, and roughly chop.
  • In a saucepan over medium heat, sauté onions and garlic in olive oil until translucent, about 5 minutes. Stir in lentils and tomato paste, then add vegetable broth. Cover, bring to a boil, then simmer on low for 15 minutes.
  • Combine the delicious blend of chopped tomatoes, zucchini, savory, cinnamon, and cumin in the pot. Cover the pot and bring the mixture to a lively boil over high heat. Once boiling, lower the heat to a gentle simmer and let it cook for an additional 10 minutes.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Start by creating a flavorful base in the dish with half of the lentil mixture and half of the eggplant slices. Then, layer the remaining lentil mixture followed by the rest of the eggplant slices for a delicious result.
  • Use a fork to crush feta cheese, then combine it with yogurt and eggs. Season the mixture with salt and pepper before spreading it over the eggplant layer.
  • Bake in the preheated oven until beautifully golden for about 25 minutes.

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