Lentil and Eggplant Moussaka
- Category: Eggplant Recipes
- Author: chefdavidgeisser
- Rating: 5.0
- Prep time: 35 min
- Cook time: 75 min
Ingredients
- 1 (1 1/2 pound) eggplant, cut into 1/4-inch slices
- 1 pound tomatoes, stems removed
- 2 tablespoons olive oil
- 2 medium onions, minced
- 3 cloves garlic, minced
- ½ cup beluga lentils
- 2 tablespoons tomato paste
- 1 ½ cups vegetable broth
- 1 ½ pounds zucchini, chopped
- 1 tablespoon dried savory
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¾ cup crumbled feta cheese
- 1 ¼ cups plain Greek yogurt
- 4 large eggs
- sea salt and freshly ground black pepper to taste
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