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.
One Pan Vegetarian Moussaka
Servings
4 Servings
Ingredients
- 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 Jamie Geller 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
Instructions
- 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.
Nutrition
Nutrition Facts
One Pan Vegetarian Moussaka
Amount per Serving
Calories
521
% Daily Value*
Fat
26.5
g
41
%
Cholesterol
182
mg
61
%
Sodium
733
mg
32
%
Carbohydrates
48.6
g
16
%
Fiber
14.3
g
60
%
Sugar
22.9
g
25
%
Protein
30.9
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
This was an excellent recipe that both my sister and I enjoyed eating (and still have enough for a third night’s dinner). I used cauliflower rice which I sautéed first instead of the lentils and cumin instead of the two spices she mentioned since my supermarket didn’t have either one but followed the rest of the recipe. I sprinkled a little less parmigiana at end. The dish looked lovely and tasted delicious! Will definitely make again!! https://uploads.disquscdn.com/images/9040d5c7e0443991a7d823f16f18ea75004a897ed6cdd22b99cff3efa71d0581.jpg