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Greek
Vegetable Moussaka

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Comments: 1
 

Recipe

Lentils replace the lamb, and yogurt is a light alternative to béchamel sauce, in this vegetarian version of a Greek favorite. Good with a mixed green salad and crusty rustic bread.

Yield:
Makes 4–6 servings
Prep time: 20 Mins
Cooking time: 1½ Hrs

Ingredients

  • 2 medium eggplants, about 1 lb 8 oz (70g), cut into ½ in (13mm) slices
  • 2 zucchini, cut into ½ in (13mm) slices
  • 2 onions, cut into ½ in (13mm) half-moons
  • 2 red bell peppers, seeded and cut into ½ in (13mm) wide strips
  • 4 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 tbsp chopped thyme
  • One 14.5 oz (411g) can chopped tomatoes
  • One 15 oz (420g) can lentils, drained and rinsed
  • 2 tbsp chopped parsley
  • 1¼ cups Greek-style yogurt
  • 2 large eggs, lightly beaten
  • Pinch of paprika
  • 3 oz (85g) feta cheese, crumbled
  • 2 tbsp sesame seeds

Directions

1. Preheat the oven to 425°F (220°C). Toss the eggplant, zucchini, onions, and red peppers in a roasting pan. Drizzle with the oil and toss. Season with salt and pepper.

2. Roast for 10 minutes. Stir in the garlic and thyme. Continue roasting for 30–35 minutes, or until the vegetables are tender. Reduce the temperature to 350°F (180°C).

3. Stir the tomatoes with their juices, the lentils, and the parsley into the roasted vegetables and season with salt and pepper as needed. Transfer the vegetables to a 9in (23cm) square baking dish.

4. Beat the yogurt, eggs, and paprika together and season lightly with salt and pepper (keeping in mind that the feta cheese is very salty). Spread over the vegetables and sprinkle with the feta. Place on a baking sheet and bake for 40 minutes. Sprinkle with the sesame seeds and bake for 10 minutes more, or until the top is golden brown. Let stand 5 minutes, then serve hot (or cool and serve at room temperature).


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

361kcal (18%)
248mg (25%)
60mg (100%)
81mcg RAE (3%)
1239mg
100mg
17g
14g
15g
39g
90mg (30%)
604mg (25%)
5g (27%)
18g (27%)
5mg (28%)
 

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  • JulieN

    11.17.11 Flag comment

    You could just make a bechamel sauce instead of the yoghurt, and add some cheese if you eat that. But I wouldn't recommend trying to put yoghurt into the bechamel, it might separate.
    I find moussaka is also nice with red kidney beans. They have a stronger flavour than lentils & seem to give it a bit more gusto.

 

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