For years this has been one of my all time favourite dishes!
It is a really flavourful main-course dish. Either to be served with warm fresh bread as a hearty satisfying dish or with a green salad for a touch of freshness.
Recipe Vegetarian Moussaka
- 500 g eggplant, sliced
- 1 can of green lentils
- 3 tablespoons olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 225 g mushrooms, sliced
- 400 g can chickpeas, rinse and drained
- 400 g can chopped tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried herbes de Provence
- 300 g plain yogurt
- 3 eggs
- 115 g grated aged Cheddar cheese
- salt and freshly ground black pepper
- sprigs of fresh flat-leaf parsley to garnish
Sprinkle the eggplant slices with salt and place in a colander. Cover and place a weight on top. Let sit for at least 30 minutes, to allow the bitter juices
to be extracted.
Heat 1 tablespoon of the oil in a large saucepan, add the onion and garlic and cook, stirring, for 5 minutes. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and 3 tablespoons water. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.
Preheat the oven to 175°C.
Rinse the eggplant slices, drain and pat dry. Heat the remaining oil in a frying pan and cook the slices in batches for 3-4 minutes, turning once so both sides are browned.
Season the lentil mixture with salt and pepper. Arrange a layer of eggplant slices in the bottom of a large, shallow,
ovenproof dish or roasting pan, then spoon a layer of the lentil mixture on top. Continue the layers until all the eggplant slice and lentil mixture are used up.
Beat the yogurt, eggs and salt and pepper together and pour the mixture over the vegetables.
Sprinkle generously with the grated
Cheddar cheese and bake for about
45 minutes, until the topping is golden brown and bubbling. Serve immediately, garnished with the
Tip sliced and sautéed zucchini or potatoes can be used instead of the eggplant in this dish.
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