Vegetarian Moussaka

By Madalina Voicu / March 29, 2015

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Have you ever discovered a food that you would like to eat over and over again? Well, I have. I simply adore the moussaka in all its forms: with meat or no meat, with potatoes or no potatoes, with eggplants.. It doesn’t matter. All variations are good.

The recipe I cooked today is new and, when I read it, I was amazed by the diversity of flavors. All those spices were telling me that I would get a very tasteful dish indeed.

Give it a try and you won’t be dissapointed.

Ingredients:
3 oz red lentils
1 medium onion, chopped
1 garlic clove
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
7 oz canned tomatoes (I always use tomatoes canned by my mother-in-law, they are delicious)
1/4 tsp cinnamon
1/4 tsp allspice
4 oz potatoes
1 medium eggplant
4 oz creamy cheese, low fat
1 small egg
1 oz Feta cheese
salt and pepper
4 tomato slices
14 oz water

Servings: 3
Preparation time:
30 minutes
Cooking time:
1 hour

This is how you can do it:

Preheat the oven at 360° F.

In a large pot, simply put the lentils

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the onion

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the garlic clove

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the bay leaf

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the thyme (crumble it between your fingers)

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the oregano

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the cinnamon

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and the allspice

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and cover all with the water.

Bring it to a boil, cover the pot and let it cook for about 10 minutes.

After that add the tomatoes

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the potatoes

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and the eggplant

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This is how the moussaka looks at this point

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Cover the pot again and let it boil for another 20-25 minutes, until the lentils and vegetables are cooked and there is only little liquid left.

Meanwhile beat the egg

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combine it with the creamy cheese

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and the feta cheese

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Transfer the vegetables into a baking dish

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cover all with the cheese mixture, then arrange the tomato slices. Sprinkle some pepper and put it into the oven.

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Bake it for about 25-30 minutes until the surface becomes a little brown.

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Although it looks very tasty, I strongly advise you to let it cool before you eat it. 🙂

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Enjoy!

 

 

About the author

Madalina Voicu

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