Lentil Moussaka

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 45 mins

Cooking time: 90 mins

Ingredients

  • 1 large eggplant, 400g approx
  • 1 large brown onion, finely diced
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 large zucchini, diced
  • 180g pumpkin (1 1/2 cups approx), diced
  • 1 1/2 x 400g tins diced tomatoes
  • 1/2 cup uncooked puy lentils
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup Greek yoghurt, low fat
  • 1 egg
  • 2 tablespoons Parmesan cheese

Method

  1. Note: You will need a 4-6 cup casserole or baking dish for the moussaka
    Slice eggplant (using a mandolin if you have one) about 3mm thick. Lay out on kitchen paper and sprinkle with salt. Allow to sit for 30 minutes, then rinse well to remove the salt and using more kitchen paper towel pat dry. Set aside.
  2. Meanwhile make the sauce: Heat a large pan over medium heat. When hot, add onion and 1 tablespoon of oil and sautee until onion softens and starts to brown. Add garlic and tomato paste and cook for 2-3 minutes, then add wine and cook for a further 2-3 minutes. Add zucchini, pumpkin, tinned tomatoes, lentils, oregano, cumin, cinnamon, cloves and stock. Bring to the boil, then turn heat down and simmer for 20-30 minutes, until lentils are cooked.
  3. Heat oven to 200 degrees and line a baking tray with greaseproof paper. Arrange eggplant slices in one layer on baking tray and brush with remaining oil. Bake for 15 minutes, until golden brown.
  4. In a medium sized bowl, whisk together the yoghurt and egg and set aside.
    Cover the base of the casserole dish with a third of the cooked eggplant, then spread half of the lentil mixture evenly over the top. Cover with another third of the eggplant, the remaining half of the lentil mix and finish with the remaining third of the eggplant.
    Spread yoghurt mix evenly over eggplant to completely cover, then sprinkle with parmesan cheese. Bake for 30 minutes, until top turns golden brown (if it starts to brown early, turn oven temperature down to 170-180 degrees)
    Allow to sit for 10 minutes before slicing and serving.
    Serve with a green salad or steamed greens

Additional information/tips

I have also made this recipe using a layer of cooked sliced potato on the bottom in place of the eggplant, a layer of cooked sliced zucchini in the middle in place of the eggplant and eggplant on the top.
The lentil filling can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 2 months
The eggplant can be cooked ahead of time and stored in the fridge for up to 5 days
This recipe is from my blog healthyhomecafe.com

View another Recipe

Adai: Mixed Lentil Indian Bread

Anytime Cannellini, Kale and Chorizo

Apple and Cinnamon Chickpea Cake

BARA Nepalese Lentil Patties

Beetroot Hummus

Black Bean and Mushroom Tacos with Tomato and Lime Salsa

Black Beluga Lentil Salad

Cauliflower Dhal

Chicken, Pumpkin and Chickpea Modern Pilaf

Chicken Soup with Kidney Beans & Coriander

Chickpea and Coconut Pudding

Chickpea Brownies

Chickpea, Pumpkin, Leek and Feta Burgers

Chickpea, Split pea and Black Pea Waffle with Medely Tomatoes and Local Yogurt

Choc Mocha Layer Cake with Marshmallow-‘Cream’ Frosting (egg & dairy free) and Honey Lentil Toffee

Chocolate Brownie

Curried Chickpea Stacks

Dorper Lamb in Lupin and Za’tar Crust with Sweet Potato and Lupin Salad Moroccan Flavours (Gluten free)

Eggplant, Lentil and Pomegranate Casserole

French Lentil Bolognaise

Fresh Lentil Mango Quinoa

Golden Lentil Soup with Crunchy Chickpeas

Green Lentil Salad

Healthy Nachos

Hommus

Indian-style Lentil Cottage Pie

Jalapeno and Lime Hummus

Lemony Lentil and Coriander Rice Paper Rolls

Lentil and Lamb Soup

Lentil Balls with Tagliatelle, Greens and Lemon Pesto

Lentil, Brussels Sprout and Macadamia Salad with Crispy Jerusalem Artichoke Chips

Lentil Cakes

Lentil Cakes

Lentil Goulash Soup

Lentil Moussaka

Lentil Nut Patties (vegan and low FODMAP)

Lentil San Choy Bau

Lentil Soup

Lupenta, Tomato , Coconut Chutney

Lupin Brownies

Lupin, Lemon and Parsley Encrusted Prawns on a bed of Garlic Lupin Puree

Mallee Smashed Chickpea & Horseradish Combo

Mamie’s Lentils

Middle Eastern Chickpea and Lentil Tagine

Mighty Moroccan Lentil sliders

Mushroom and Bean Burgers

Pazuki Soup (Adzuki Bean and Smoked Pork Soup

Peanut Butter Bean Brownies

Quinoa, Black Lentil & Roasted Barley Salad with Chickpeas, Cauliflower, Brussels sprouts and Pomegranate in Apple Cider Vinegar

Red Curry Lentil Bites

Red Lentil & Ratatouille Pie

Red Lentil Spaghetti Sauce

Red Velvet Brownies

Rustic Lentil, Lamb & Red Wine Pie

Salty Gooey Bean, Peanut Butter and Jelly Blondies

Spicy Lentil Cake

Spicy Lentil Soup

Spicy Lentil Stuffed Tomatoes

Split Green Pea Soup with Scallops, Bacon, Quinoa & Black Lentil Parmesan Crisps

Split Green Peas Curry

Thai-roasted Pumpkin, Lentil & Ricotta Parcels.

The Pulse Stew

Tomato Lentils

Tradies’ Crispy Egg Loaf

Veal Shank with Braised Mixed Pulses, Pickled Radish and Wilted Kale