Covers Five Diets or More!
Vegetarian Moussaka is a Greek classic full of flavor and textures. Diverse ingredients marry to create an unforgettable experience. So delicious!
Vegetarian Moussaka with Eggplant
Servings: 6
Serving: 1.5cups | Calories: 344 | Carbohydrates: 30g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 601mg | Potassium: 847mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 43mg | Calcium: 210mg | Iron: 4mg
Vegetarian Moussaka is a Greek classic full of flavor and textures. Diverse ingredients marry to create an unforgettable experience. So delicious!
Print Recipe
Ingredients
- 1 lb eggplant, sliced
- ¼ cup olive oil
- 5.3 oz red lentils
- ½ tsp Vegeta
- 1 ¼ cups water
- 3 cups water
- ½ tsp olive oil
- ½ cup onion, diced
- 1 red pepper, diced
- 2 garlics, minced
- 28 oz can diced tomatoes
- 5 TBSP tomato puree
- ½ cup water
- ½ tsp Vegeta
- ½ tsp dry thyme
- ½ tsp ground allspice
- Topping:
- 4.4 oz ricotta
- 4.4 oz Greek yogurt
- 3 eggs
- ¼ tsp thyme
- ¼ tsp ground allspice
- ¼ tsp salt
- ¼ tsp ground pepper
- 1.8 oz grated cheese or parmesan
Instructions
- Prepare the eggplants: slice the eggplant 1 cm (small finger) thickness. Brush each side with olive oil, sprinkle with salt and pepper. Either bake it till slightly brown on 400 F for 20-25 min, or fry in a skillet over high heat, with 1 TBSP olive oil. For the baked version use aluminum foil. For the skillet version fry the eggplant both sides, till browned. Quarter them and set aside.
- In the meantime rinse and cook the lentil with ½ tsp Vegeta, 1 ¼ cups water for 7 minutes
- In a skillet over medium heat, sauté the diced onions in ½ tsp oil, then the diced pepper. Add minced garlic, and sauté for 30 sec. Add tomatoes, tomato puree, ½ cup water, Vegeta, thyme, allspice. Cook the mix for 5 minutes, then add the quartered eggplants and the lentils.
- Simmer all for 5 minutes more, mixing well. If needed, add water, so it is bit runny all the time.
- To make the topping: Mix together ricotta, yoghurt and eggs. Add spices, mix.
- Arrange the eggplant mix a in a 5-quart baking dish or Dutch oven. Pour the topping over the top.
- Bake for 20 min at 350 F, then sprinkle grated cheese on top. Bake further 10 minutes until top gets a bit of color.
- Let it cool for 5 min and serve. Can be refrigerated or frozen.
Notes & Ingredients
SHOP MY FAVORITE MUST-HAVES
Tried this recipe?Mention @DietDesires or tag #DietDesires!
• Leave a Comment