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    You are here Home » Diets » Gluten-free » Vegetarian Moussaka with Eggplant

    Vegetarian Moussaka with Eggplant

    Last Modified: December 31, 2020

    Jump to Recipe - Print Recipe

    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

    Vegetarian Lentil - Eggplant Moussaka

    Chief Desirist Dr Hanna
    No ratings yet

    Recipe developed by Diet Desires.

    Servings: 6
    Course: Mains
    Cuisine: Mediterranean
    Calories: 344
    Keywords: Freezable, Hearty, Make Ahead, Oven
    Diets: Diabetic (low glycemic), Gluten-free, Vegetarian
    Keto-Low-Carb
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Serving: 1.5cups | Sodium: 601mg | Calcium: 210mg | Vitamin C: 43mg | Vitamin A: 1140IU | Sugar: 9g | Fiber: 12g | Potassium: 847mg | Cholesterol: 102mg | Calories: 344 | Saturated Fat: 5g | Fat: 15g | Protein: 18g | Carbohydrates: 30g | Iron: 4mg
    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!

    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

    Instructions

    • Line a large baking pan with aluminum foil.
    • 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.
    • In a small pot rinse and cook the red lentil* with ½ tsp Vegeta, 1 ¼ cups water for 7 minutes.
    • 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.
    • 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.
    • Simmer all for 7 minutes more, mixing well. If needed, add water, so it is bit runny all the time.
    • To make the topping: In a medium bowl mix together grated cheese, yoghurt and eggs. Add spices, mix.
    • Pour the topping over the eggplant mix into the Dutch oven.
    • Bake for 20 min at 350 F, then sprinkle grated Parmesan on top. Bake further 10 minutes until top gets a bit of color.
    • Let it cool for 10 min and serve. Can be refrigerated or frozen.

    Notes & Ingredients

    • 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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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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