NeekNeek's Vegetable Moussaka
August 05, 2016
Categories: Dinner, Lunch, Main Dish, Dairy, Cheese, Cheddar, Vegetables, Eggplant, Mushrooms, Greek, Budget-Friendly, Entertaining, Regional Holiday, Sunday Dinner, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, Heart Healthy, Low Fat, Vegetarian, Canned Tomatoes, Make it from scratch, Kosher Dairy more
"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."
- 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
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.
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.
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.
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.
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.
Beat the yogurt and eggs together well, and add salt and freshly ground black pepper.
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.
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.