Lentil Moussaka

Layers of roasted eggplant and potato with a cinnamon-spiced lentil sauce and a light yogurt topping.

Ingredients

For 6 servings.

• 2 eggplants, sliced
• 1 lb potatoes, sliced
• 1/3 cup olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cans canned lentils, drained
• 1 (28 oz) can crushed tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp salt
• 1 1/2 cups greek yogurt
• 2 eggs
• 1/2 cup grated parmesan

Method

1. Heat the oven to 425°F. Brush the eggplant and potato slices with most of the oil and roast on two sheet pans for 25 minutes.
2. Meanwhile soften the onion and garlic in the rest of the oil, add the lentils, tomatoes, cinnamon, oregano and salt and simmer for 15 minutes.
3. Whisk the yogurt with the eggs and half the parmesan.
4. Layer the potatoes, half the eggplant, the lentil sauce and the rest of the eggplant in a baking dish. Spread the yogurt over and sprinkle with the rest of the cheese.
5. Lower the oven to 375°F and bake for 35 minutes, until golden. Rest 15 minutes before cutting.

Diets and allergens

Nutrition per serving

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