Lentil and Eggplant Moussaka
Description
With layers of spiced lentils, tomatoes, and tender eggplant, this vegetarian Mediterranean-inspired moussaka is topped with a creamy mixture of yogurt and feta cheese.
Ingredients
•
1 1/2 pounds eggplant, cut into 1/4-inch slices
•
1 pound tomatoes, stems removed
•
2 tablespoons olive oil
•
2 medium onions, minced
•
3 cloves garlic, minced
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1/2 cup beluga lentils
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2 tablespoons tomato paste
•
1 1/2 cups vegetable broth
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1 1/2 pounds zucchini, chopped
•
1 tablespoon dried savory
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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3/4 cup crumbled feta cheese
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1 1/4 cups plain Greek yogurt
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4 large eggs
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sea salt and freshly ground black pepper to taste
Directions
1
Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
2
Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
3
Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4
Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
5
Preheat the oven to 425 degrees F (220 degrees C).
6
Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
7
Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
8
Bake in the center of the preheated oven until golden brown, about 25 minutes.