Difficulty of recipe preparation: Easy
Preparation time: 45 mins
Cooking time: 90 mins
- 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
- 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.
- 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.
- 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.
- 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
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
Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Caroline Trickey, NSW.