Vegetarian Moussaka

View fullsize

View fullsize

This heartwarming Moussaka is luscious and comforting. A savory blend of tender lentils and eggplants is topped with a fluffy rich layer of a custard like goodness. Sink your teeth into this cloud of indulgence and enjoy!

Print

Vegetarian Moussaka

Yield: 4

Author: Fida Milki

Ingredients

• 1 onion finely chopped
• 4 garlic cloves minced
• 2 cups chopped tomatoes
• Salt and pepper to taste
• 1 cup cooked lentils
• 2 cups eggplants sliced into rounds
• 1 tbs chopped parsley
• 1/2 cup ricotta cheese
• 1/2 cup Greek yogurt
• 3 eggs beaten
• 1/2 cup Parmesan cheese
• 1/2 tsp nutmeg

Instructions

1. Preheat the oven to 400 degrees F (200 C).
2. Heat a medium saucepan on high and add the chopped onion with 1 tbsp water.
3. Lower the heat and cook for 5 minutes until transparent.
4. Add the garlic and cook for 1 minute until fragrant.
5. Add the tomatoes and salt and pepper to taste. Simmer covered for 10 minutes.
6. Meanwhile, line a baking sheet with parchment paper and toss the eggplants with some olive oil.
7. Bake in the heated oven for 15 minutes.
8. Remove from the oven and keep it on.
9. Add the lentils to the saucepan with the tomato mixture followed by the baked eggplants.
10. Mix well and cook for another 5 minutes. Stir in the parsley.
11. Transfer the mixture to a baking dish and prepare the topping.
12. In a small bowl, mix the ricotta with the yogurt, eggs and nutmeg.
13. Pour over the eggplant lentils mixture in an even layer then sprinkle with the Parmesan cheese.
14. Place the moussaka in the heated oven and bake until the topping is golden brown.
15. Remove from the oven and serve warm.