Try this Moussaka recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 F.
place the sliced eggplant in layers in a large sieve, sprinkling each layer with salt. Cover and leave for at least 30 minutes to allow the bitter juices to be extracted.Place the lentils, stock and bay leaves in a saucepan and bring to the boil, then simmer for approx. 20 minutes, until the lentils are tender. If you are using canned lentils you can miss this instruction, and add the bay leaves to the main mix while cooking instead.Heat the olive oil in a large saucepan and gently fry the onion for 4-5 minutes, then add the garlic and fry for 1 minute, continously stirring to avoid it burning.Stir the drained lentils, tomatoes, chick peas, mushrooms, tomato concentrate, herbs and water into the onions. Bring to the boil and simmer covered for 10 minutes. Season to taste and remove the bay leaves.Preheat the oven.Rinse the eggplant slices under cold running water and pat dry with kitchen paper. Place slices on a plate and microwave for 1 minute. Repeat this until all the slices have been microwaved, (traditional method is to fry the slices, which can be done in this recipe if preferred).Arrange a layer of eggplant on the bottom of a deep casserole dish, spoon over a layer of half the lentil mixture. Add another layer of eggplant, and then the remaining lentil mixture, add a final layer of eggplant.Beat together the yogurt and egg, and season. Pour over the final eggplant layer.Sprinkle grated cheese on the top, and freshly ground black pepper, bake for 60 minutes until the cheese topping is browned and bubbling.
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Serving Size: 1 (1g) | ||
Recipe Makes: 1 | ||
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Calories: 4 | ||
Calories from Fat: 1 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 9.7mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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