Traditionally moussaka is much more difficult to make and is usually made with ground meat. But the creamy sauce really makes the dish so we decided to use lentils instead of meat, but you can also use grated cauliflower or chickpeas or even potatoes if you prefer.
- Cook Time
- Prep Time
- 1 eggplants about 1 pound cut into 1-inch cubes
- 1 medium onion, thinly sliced
- 1 cup fresh parsley, roughly chopped
- 2 tablespoons extra virgin olive oil
- ¼ cup tomato paste
- 6 cloves garlic, thinly sliced
- 2 tablespoons baharat or ras el hanout
- ½ teaspoon red chili flakes (optional)
- Kosher salt
- Fresh pepper
- 1½ cups cooked lentils
- 1 (15-ounce) can whole peeled tomatoes with their juices
- 1½ cups water
- 2 cups plain low fat Greek yogurt
- 3 large egg yolks
- 1 ½ tablespoons whole wheat flour
- 2 cloves garlic, minced
- 2 cup grated Parmesan cheese
- Garnish: pine nuts, feta, parsley, red pepper flakes
Preheat oven 450℉.
- On a deep roasting pan toss eggplant, onion, ½ cup parsley, evoo, tomato paste, garlic, spices half salt and pepper and mix well. Roast until browned stirring halfway through. About 20 minutes.
- Remove from oven and add the lentils and the whole tomatoes, crushing with your hands. Stir in the water, taste to adjust seasoning and mix well. Return to oven and bake for another 30 minutes, stirring half way through. Remove from oven and turn up temperature to 475℉.
- Meanwhile, in a bowl whisk together the yogurt, egg yolks, flour, garlic, and half the parmesan with ¼ teaspoon salt and pepper. Once ready, spoon mixture over eggplant, gently spreading to cover. Top evenly with remaining Parmesan and optional garnishes.
- Bake until golden and bubbling, 15 to 20 minutes. Let cool before serving.
- Serving Size: 1 serving
- Calories: 521
- Carbohydrate Content: 48.6 g
- Cholesterol Content: 182 mg
- Fat Content: 26.5 g
- Fiber Content: 14.3 g
- Protein Content: 30.9 g
- Sodium Content: 733 mg
- Sugar Content: 22.9 g