NeekNeek's Vegetable Moussaka

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is a vegetable moussaka that is touted to be a truly flavoursome main course dish that leaves you feeling wonderfully satisfied. It can be served with warm fresh bread and a salad for a hearty meal."

Original recipe yields 6 servings
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Nutritional

  • Serving Size: 1 (521.2 g)
  • Calories 382.7
  • Total Fat - 15.5 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 162.8 mg
  • Sodium - 1863.7 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 11.4 g
  • Sugars - 9.5 g
  • Protein - 34.8 g
  • Calcium - 264.3 mg
  • Iron - 4.1 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.4 mg

Step 1

Prepare the eggplant well in advance; cut into think to medium slices and arrange them in a colander. You will probably find it necessary to overlap the slices or place one on top of another. Sprinkle each layer liberally with salt. Cover and place a weight or a plate on top. Leave for at least 30 minutes, to allow the bitter juices to be extracted.

Step 2

Meanwhile, place the lentils, stock and bay leaf in a pan, cover, bring to the boil and simmer for about 20 minutes, or until the lentils are just tender but not mushy. Drain thoroughly and keep warm.

Step 3

Heat 1 tablespoon of the oil in a large pan, add the onion and garlic and cook for 5 minutes, stirring. Stir in the lentils, sliced mushrooms, chickpeas, chopped tomatoes, tomato puree, herbs and 3 tablespoons water. Bring to the boil, cover and simmer gently for 10 minutes.

Step 4

Preheat the oven to 180-degrees Fahrenheit. Rinse the eggplant slices, drain and pat dry. Heat the remaining oil in a frying pan and fry the slices in batches.

Step 5

Season the lentil mixture with salt and freshly grund black pepper. Layer the eggplant slices and lentil mixture alternately in a shallow ovenproof dish or roasting pan, starting with the eggplants. Continue the layers until all the eggplant slices and lentil mixture are used up.

Step 6

Beat the yogurt and eggs together well, and add salt and freshly ground black pepper.

Step 7

Pour the mixture over the eggplant and lentils. Sprinkle generously with the grated cheese and bake for about 45 minutes, or until the topping is golden brown and bubbling.

Step 8

Serve immediately, garnished with the sprigs of flat leaf parsley and accompanied by a fresh green or mixed salad, if you like.

Variation: Slices of zucchini or potatoes can be used instead of the eggplant in this dish. Simply slice them thinly and saute them, taking care not to break the slices.


Tips & Variations


No special items needed.

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