Vegetarian Moussaka with Eggplant and Lentils

By , On , In Entrees, Recipes, All Recipes

A Hearty Casserole, Just Like the Greek Original

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Made with eggplant, zucchini, tomatoes and lentils, this layered casserole is a great dish for dinner. It’s as filling, tasty and nutritious!

Traditionally, moussaka is a Greek casserole made with eggplant, lamb or beef and diced tomatoes, among other things. It’s a layered dish, something like a mix between shepherd’s pie and lasagna. Often topped with a cream sauce and cheese.

We decided to create a vegetarian version for you. If you would like to adapt this recipe and make it 100% vegan just omit the feta cheese.

Ingredients

Serves approximately 8-10 people.

  • 1 large eggplant, sliced
  • 1 large zucchini, sliced
  • 2 yams, sliced
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup fresh Italian parsley,chopped
  • 1 tbs balsamic vinegar
  • 1 14 oz can of chopped tomatoes
  • 1 can of lentils, drained and rinsed
  • 1 tsp oregano
  • 1 cup feta, crumbled
  • 1 tbs extra virgin olive oil
  • 1 cup of low sodium vegetable broth
  • salt to taste
  • 300g Greek organic feta cheese, thinly sliced or crumbled
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Directions:

  • Sprinkle the slices of eggplant with salt, and let sit for at least half an hour to get rid of the bitterness. Rinse off the salt.
  • Preheat your oven to 375C.
  • In a large pan, brown the eggplant and zucchini. Remove from the pan, then do the same thing with the yam slices. Also remove from pan.
  • Saute garlic and onions until browned. Add mushrooms and sauté another 4-5min. Add balsamic vinegar, tomatoes, lentils, parsley, broth and oregano and salt. Cover and simmer on medium to low, for about 15 minutes.
  • In a casserole dish (9×13 inches),spread some of your tomato and lentil sauce. Place a layer of cooked eggplant, zucchini, yams and feta cheese. Pour some of the tomato and lentil mixture over all the sliced vegetables. Add another layer of vegetables, then sauce.
  • Bake for about 45 minutes.
  • Remove from the oven and top with some fresh feta and parsley.
  • Serve with a fresh side salad.
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So here you go….tasty vegetarian version that still keeps the hearty taste and texture of the original style of moussaka, but is made with lentils, zucchini, and yams instead of the meat. Non-vegetarians will love the taste, and won’t even miss the meat.

A very filling, tasty and healthy main course dish that will suit any vegetarian table.

Enjoy 🙂

Zuzana & Nikki

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