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Lentil moussaka
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Try a vegetarian twist on moussaka using lentils for a hearty and nutritious meal.
Ingredients:
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g lentils
  • 2 x 400g cans diced tomatoes
  • 1/2 tsp ground allspice
  • 340g potatoes
  • 600g eggplant, thinly sliced
  • 500g no-fat Greek-style yoghurt
Instructions:
  • In a large saucepan over medium heat, sauté celery, carrot, onion, and garlic in oil until softened, about 5 minutes. Stir in lentils, tomatoes, cinnamon, allspice, and ⅔ cup (160ml) water. Bring to a boil, then reduce heat and simmer for 45 minutes until lentils are tender.
  • Cook the potatoes until they are just tender by boiling, steaming, or microwaving them. Once cooked, drain the potatoes and slice them into 5mm-thick pieces.
  • Preheat the grill to high heat. Lightly coat the eggplant with oil and arrange on a baking tray. Grill the eggplant in batches for 1–2 minutes per side until nicely browned.
  • Preheat the oven to 180°C (or 160°C fan-forced). Lightly grease a 3 litre (12-cup) ovenproof dish. Spread a thin layer of the lentil mixture on the bottom. Top with half of the eggplant, then half of the remaining lentil mixture. Add a layer of potato, followed by the rest of the lentil mixture and eggplant.
  • Combine whisked eggs and yoghurt in a bowl. Spread the mixture over the eggplant layer and bake for 35 minutes, or until golden. Serve by cutting into slices.

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