Name: Lentil and Eggplant Moussaka
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 4 servings
Ingredients: 1.5 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; 0.5 cup beluga lentils; 2 tablespoons tomato paste; 1.5 cups vegetable broth; 1.5 pounds zucchini, chopped; 1 tablespoon dried savory; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 0.75 cup crumbled feta cheese; 1.25 cups plain Greek yogurt; 4 large eggs; sea salt and freshly ground black pepper to taste

Ingredients

Instructions

Step 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.
Step 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.
Step 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.
Step 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.
Step 5

Preheat the oven to 425 degrees F (220 degrees C).
Step 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.
Step 7

Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
Step 8

Bake in the center of the preheated oven until golden brown, about 25 minutes.

Enjoy your meal!