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Eggplant Lentil Moussaka: A Hearty 3-Layer Comfort Feast

Eggplant Lentil Moussaka
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A hearty and flavorful dish combining eggplant and lentils in a rich tomato sauce, topped with a creamy layer. Perfect for a comforting meal.

Ingredients

Scale
  • 2 large eggplants, sliced
  • 1 cup lentils, cooked
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Greek yogurt
  • 1 egg
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Brush eggplant slices with olive oil and roast for 20 minutes.
  3. In a pan, sauté onion and garlic until soft.
  4. Add cooked lentils, tomatoes, oregano, cumin, salt, and pepper. Simmer for 10 minutes.
  5. In a bowl, mix yogurt, egg, and Parmesan.
  6. Layer roasted eggplant and lentil mixture in a baking dish.
  7. Spread the yogurt mixture on top.
  8. Bake for 30 minutes until golden.

Notes

  • Slice eggplants evenly for even roasting.
  • Rinse lentils before cooking.
  • Let moussaka rest for 10 minutes before serving.

Nutrition

Find it online: https://www.recipekitchenhub.com/eggplant-lentil-moussaka-recipe/