Lentil and Eggplant Moussaka

Name: Lentil and Eggplant Moussaka
Yield: 4
Ingredients: 1 eggplant, cut into 1/4-inch slices; 1 mg tomatoes, stems removed; 2 Tbsp olive oil; 2 medium onions, minced; 3 cloves garlic, minced; 3/4 c crumbled feta cheese; 2 Tbsp tomato paste; 1 Tbsp dried savory; 1 tsp ground cinnamon; 1 tsp ground cumin; 4 large egg; sea salt freshly ground black pepper to taste; 1/4 c 1 plain greek yogurt; 1/2 c beluga lentil; 1/2 c 1 vegetable broth; 1/2 mg 1 zucchini, chopped

0 mins

Total time

4

Serving

16

Ingredients

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Ingredients

eggplant, cut into 1/4-inch slices

mgtomatoes, stems removed

Tbspolive oil

medium onions, minced

cloves garlic, minced

³⁄₄

ccrumbled feta cheese

Tbsptomato paste

Tbspdried savory

tspground cinnamon

tspground cumin

large egg

sea salt freshly ground black pepper to taste

¹⁄₄

c1 plain greek yogurt

¹⁄₂

cbeluga lentil

¹⁄₂

c1 vegetable broth

¹⁄₂

mg1 zucchini, chopped

Directions

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 minutes. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.

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