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Vegetarian Lentil Moussaka

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PREP TIME
35 min
COOKING TIME
75 min
TOTAL TIME
110 min
SERVINGS
4 servings
Dinner Mediterranean
Vegetarian Lentil Moussaka
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
  • 1/2 cup beluga lentils
  • 2 tablespoons tomato paste
  • 1 1/2 cups vegetable broth
  • 1 1/2 pounds zucchini, chopped
  • 1 tablespoon dried savory
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3/4 cup crumbled feta cheese
  • 1 1/4 cups plain Greek yogurt
  • 4 large eggs
  • sea salt and freshly ground black pepper to taste
Instructions
1
Begin by filling a large container with salted water and placing it on the stovetop to reach a rolling boil. Submerge eggplant slices in the boiling water for 1 minute, then immediately transfer them to a sink filled with cold running water. Gently shake off excess water and place the slices on paper towels to drain.
2
Next, plunge tomatoes into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer to a sink filled with cold running water. Once the skins have loosened, gently pull them off and discard. Cut the tomatoes into quarters and remove any central cores before coarsely chopping them.
3
In a saucepan, heat olive oil over medium heat. Add sliced onions and minced garlic and sauté until they become translucent, approximately 5 minutes. Add lentils and tomato paste; stir briefly to combine. Pour in vegetable broth, cover the saucepan, and bring the mixture to a boil. Reduce heat to low and let it simmer for 15 minutes.
4
Add the chopped tomatoes, zucchini, savory, cinnamon, and cumin to the saucepan. Cover it again, increase the heat, and bring the mixture to a boil. Reduce heat to low and let it simmer for an additional 10 minutes.
5
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Divide the lentil mixture in half and place one portion at the bottom of a large, oven-safe dish. Cover it with half of the eggplant slices. Pour the remaining lentil mixture over the top and cover it with the remaining eggplant slices.
6
Mix crumbled feta cheese with a fork; combine it with yogurt and eggs. Season with salt and pepper to taste. Spread the mixture evenly over the eggplant layer.
7
Bake the dish in the center of your preheated oven until it reaches a golden brown color, approximately 25 minutes.